Apple Tart in a Kontos Crepe Shell
Courtesy of Angie Shaghaghi, Recipe Spokesperson, Kontos Foods
7 11-inch Kontos Savory or Traditional Crepes
1 9-inch pie pan
6 medium apples, peeled, cored and sliced thin (use three tart apples, such as Granny Smith, and three sweet, McIntosh)
2 tablespoons of unsalted butter
1/3 cup packed light brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
Powdered sugar and caramel sauce, optional
Preheat oven to 350°F.
Spray the bottom of your pie pan with cooking spray to coat evenly.
Place Kontos crepes in the pie pan, one on top of the other, spraying between each layer.
In a separate pan, melt butter, and add apples. Top with brown sugar, salt, cinnamon and vanilla.
Gently toss to coat, and sauté for an additional 10 minutes. (Apples should still have some bite to them.)
Remove from the heat, and pour into the “Crepe Shell.”
Cover with foil, and bake for 15 minutes. Remove cover, and bake for an additional 5 minutes, or until crepe edges are lightly browned. Allow to rest for a few minutes, if you can, before slicing.
Top with powdered sugar or caramel sauce.
Chef Angie Shaghaghi is the recipe spokesperson for Kontos Foods, a New Jersey–based company that specializes in ethnic bread products, including flatbreads and sweet and savory crepes. Shaghaghi has appeared on the Food Network, Rachel Ray’s Hey Can You Cook?!, Hey Can You Cook?! All-Stars and Chopped. She also cooks with 200 children at inner-city schools each week, as part of her business, Creative Cooks! Creative-Cooks.com