Mini Apple Phyllo Stacks

Marilyn Ayalon Recipe By
 
  • Cooking and Prep: 2 h 40 m
  • Serves: 30
  • Contains:

Crispy on the outside, soft on the inside: These mini-bags always steal the show on the Rosh Hashanah table. Instead of sweetening the apples with sugar, I used strawberry preserves, a secret I got from a Parisian pastry chef.

Yields 30 bags

Ingredients (6)

Main ingredients

Start Cooking

Images:

Prepare the Apple Filling

  1. Peel the apples and dice into half-inch (one-centimeter) cubes.
  2. Melt margarine in a wide pot. Add apples and cook over medium–high heat, stirring, until apples are slightly golden, about 10 minutes.
  3. Add strawberry preserves and stir. Cook an additional three minutes.
  4. Remove from heat and chill.

Assemble

  1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
  2. Place one phyllo sheet on your work surface. Brush (or spray) with a little oil. Lay another phyllo sheet on top and brush with oil. Repeat for third sheet.
  3. Using a sharp knife or a pizza cutter, cut into 30 two-inch (five-centimeter) squares. Place one level teaspoon of apple filling in the center of each square and pull the edges together to form a mini-bag. Lift bag gently and place in a muffin pan. Repeat with remaining dough squares.
  4. Brush or spray all bags with a little oil and sprinkle with confectioners’ sugar. Bake for approximately 12 minutes, or until golden.
  5. Serve hot, room temperature, or cold. Can be frozen.

Credits

Photography: Boaz Levi

Styling: Anat Lebel

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