Apple-Filled Phyllo Pockets

Cooking Club member Dawn Sicurello’s experience shaping clay spilled over into the kitchen with this recipe. “I’m a potter and always working with my hands,” she says. For this recipe, she pressed phyllo dough into muffin cups to form a crust for a chunky apple filling. The pretty pockets are easy to assemble and fun to serve. “They sit nicely on a plate or in bowls with ice cream,” says Dawn.

FILLING

8 cups chopped peeled sweet-tart apples, such as Braeburn, Gala or Honeycrisp
2 cups sugar
1/2 cup water
2 tablespoons unsalted butter, cut up
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg

PHYLLO

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 (1-lb.) pkg. frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
Powdered sugar for sprinkling

1. Bring all filling ingredients to a boil in large skillet over high heat. Reduce heat to medium; gently boil 20 to 25 minutes or until apples are tender and liquid is reduced by half.

2. Crush apples with potato masher until chunky applesauce forms (there will be about 4 cups). Cool completely.

3. Heat oven to 350ºF. Spray 12 muffin cups with cooking spray. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon in small cup. Layer 4 sheets phyllo dough, lightly brushing each layer with melted butter. Cut layered dough into 6-inch squares; discard excess dough. Press each square into a muffin cup; fill each with 1/3 cup apple mixture. Fold phyllo edges over apple mixture. Brush tops with butter; lightly sprinkle with cinnamon sugar. Repeat with remaining phyllo, filling, butter and cinnamon sugar.

4. Bake 35 minutes or until light brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving.

12 servings

PER SERVING: 375 calories, 10 g total fat (6 g saturated fat), 3.5 g protein, 70 g carbohydrate, 25 mg cholesterol, 330 mg sodium, 2 g fiber

Do you have more apples than you know what to do with? Make some Chunky Brown Butter Applesauce!


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