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
Mini Apple Phyllo Stacks
Recipe By Marilyn Ayalon
- Cooking and Prep: 2 h 40 m
- Serves: 30
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Images:
Prepare the Apple Filling
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Peel the apples and dice into half-inch (one-centimeter) cubes.
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Melt margarine in a wide pot. Add apples and cook over medium–high heat, stirring, until apples are slightly golden, about 10 minutes.
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Add strawberry preserves and stir. Cook an additional three minutes.
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Remove from heat and chill.
Assemble
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Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
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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.
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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.
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Brush or spray all bags with a little oil and sprinkle with confectioners’ sugar. Bake for approximately 12 minutes, or until golden.
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Serve hot, room temperature, or cold. Can be frozen.
Credits
Photography: Boaz Levi
Styling: Anat Lebel
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