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Warm apple and dulce de leche phyllo parcels Recipe

Warm apple and dulce de leche phyllo parcels
Source: Iga

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Ingredients

  • 1/4 tsp (1 mL) sea salt (optional)
  • 1 tbsp (15 mL) orange zest
  • 1/4 cup (60 mL) Compliments Real Semi-Sweet Chocolate Chips & Chunks
  • 1/2 cup (125 mL) slivered almonds, toasted and cooled
  • 1/4 cup (60 mL) apple cider
  • 4 small Cortland apples, peeled, cored and halved crosswise
  • 2 tbsp (30 mL) of butter
  • 2 tbsp (30 mL) of brown sugar
  • 1 pkg (454 g) Compliments Phyllo Pastry Sheets, thawed in refrigerator overnight
  • 3 tbsp (45 mL) melted butter, divided
  • 3/4 cup (175 mL) dulce de leche, divided
PREP TIME
15m
COOK TIME
1h
TOTAL TIME
1h15m
YIELD
8 servings

Instructions

  • Preheat oven to 350°F (180°C).
  • In a non-stick skillet, combine 2 tbsp (30 mL) butter and brown sugar and cook over medium-high heat until sugar is dissolved, about 3 to 5 min.
  • Add apples and caramelize 2 min. on each side.
  • Add cider and simmer until sauce reduces to about 1 tbsp (15 mL).
  • Cool in refrigerator.
  • In a bowl, mix almonds, chocolate chips, orange zest and sea salt, if using.
  • Set aside.
  • Place 1 sheet of phyllo on a clean surface and brush with melted butter.
  • Place a second sheet of phyllo overtop and brush again with melted butter.
  • Repeat twice to create 4 layers.
  • Cut layered phyllo into 4 squares.
  • Place one caramelized apple half in the centre of each square, add 1 tbsp (15 mL) dulce de leche and 2 tbsp (30 mL) almond mixture overtop.
  • Lightly brush edges of each phyllo square with melted butter and bring corners together to form a blossom.
  • Lightly brush outside of each blossom with melted butter.

Dinner

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A recipe from Iga

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