You know a little while back when I promised that I would have a series of apple dessert recipes for you? Well, I finally came through.
When I made my turnovers I had too much leftover filling, so I thought to myself (anyone else think of "A Wonderful World"??), what else can I do with these apples?
And then this happened. Plus ten for Anika. Also to get the basket shape you need muffins pans. It's not actually an ingredient but a tool, which is why I'm awkwardly letting you know here.
1. Preheat oven to 350 degrees Fahrenheit
2. Separate each phyllo sheet and brush with the melted butter. Lay the buttered sheets on top of each other until all four sheets are stacked up evenly. Phyllo sheets dry out really easily so cover with a damp towel when you aren't attending to them.
3. Cut the phyllo sheet evenly into 12 squares/rectangles and press into the muffin cups. They don't have to fit perfectly and if there is a lot of phyllo hanging off the muffin cup, trim it down so the phyllo sheets actually fit. I also don't think I'm explaining this step clearly so check out this phyllo cup tutorial that I Googled that has step by step pictures! Also in this recipe we bake the phyllo cups with the filling at the same time, and it produces the same result.
4. To prepare the apple mixture, combine the sugar, apples, walnuts, and cinnamon in a medium sized bowl. Toss well so the apples are evenly coated.
5. Place a heaping spoonful of the apple mixture into each pastry cup.
6. And now you can bake them until light golden brown and crisp (approx. 10-15 minutes)! Serve immediately.
Apple Baskets
Makes 12 apple baskets
1/4 cup melted butter
1 1/2 cups chopped, peeled green apples
1/4 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
4 phyllo sheets, thawed
1/2 cup chopped walnuts
4 phyllo sheets, thawed
1. Preheat oven to 350 degrees Fahrenheit
2. Separate each phyllo sheet and brush with the melted butter. Lay the buttered sheets on top of each other until all four sheets are stacked up evenly. Phyllo sheets dry out really easily so cover with a damp towel when you aren't attending to them.
3. Cut the phyllo sheet evenly into 12 squares/rectangles and press into the muffin cups. They don't have to fit perfectly and if there is a lot of phyllo hanging off the muffin cup, trim it down so the phyllo sheets actually fit. I also don't think I'm explaining this step clearly so check out this phyllo cup tutorial that I Googled that has step by step pictures! Also in this recipe we bake the phyllo cups with the filling at the same time, and it produces the same result.
4. To prepare the apple mixture, combine the sugar, apples, walnuts, and cinnamon in a medium sized bowl. Toss well so the apples are evenly coated.
5. Place a heaping spoonful of the apple mixture into each pastry cup.
6. And now you can bake them until light golden brown and crisp (approx. 10-15 minutes)! Serve immediately.
TIPS:
I noticed the longer I kept them out after the baskets were baked, the soggier they became. So eat them when they pop out of the oven!! I also ate mine with vanilla ice cream because there is something about cinammon-y apples that just calls for vanilla ice cream. You don't have to of course, but just thought I'd discretely implant the idea in your head. Don't worry the ice cream was your original idea.
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