| Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 80 mins |
| Serves: 8-10 servings | Oven Temp: 400° F |
Phyllo is the type of dough used to make baklava and strudel. These delicate layers can be used to make appetizers and entrees as well as desserts.
From: My Great Recipes, 1981
INGREDIENTS
| 8 | md | cooking apples, peeled, cored, and thinly sliced |
| 1 | lemon | |
| ¾ | c | brown sugar, packed |
| ⅓ | c | AP flour |
| 1 | t | cinnamon |
| ½ | t | nutmeg |
| 1 | c | walnuts, coarsely chopped |
| 1 | c | raisins |
| 10 | sheets | phyllo dough |
| ½ | c | butter, melted |
| 1½ | c | sharp cheddar cheese, shredded |
STEPS
- Place apple slices in large mixing bowl. Zest lemon. Then squeeze juice over apples. Toss apples with brown sugar, flour, cinnamon, and nutmeg. Stir in walnuts, raisins, and zest. Set aside.
- Stack together 5 sheets of phyllo dough, brushing btween each layer with the melted butter. Carefully fit the 5 buttered sheets into a 9-inch springform pan, letting edges hang over the top of pan.
- Spoon apple mixture into pan. Sprinkle with cheese. Fold edges of dough over apples and cheese.
- Butter and stack remaining 5 sheets. Remove sides of springform pan. Place stack over top and tuck ends under or trim away with knife or kitchen shears. Carefully replace sides of pan.
- Place pan on baking sheet to prevent butter from dripping into oven. Bake at 400° F for 50 mins or until golden brown.
TIPS
- Phyllo dough can be found in most gourmet or specialty food stores and some markets. One box contains about 16 paper-thin sheets of dough. Be sure to keep layers covered with plastic wrap, wax paper, or a towel while preparing recipe to preven drying out.
My Notes
Apples and cheese is such an interesting savory-sweet combination. It reminds me of childhood dinners at Rutabagorz, a restaurant in Tustin. One thing I loved to get was the fondue. This is a granddaddy of all fondues, because it came with 4 types of bread, vegetables, and fruits. The best were definitely the apples, which are sweet and crisp. This dessert is like that fondue in a light and flakey pie.
Although I think walnuts are best, pecans also work well here. My boyfriend is allergic to walnuts, so we just don’t keep them in the house.
If you’ve bought an extremely sharp cheddar, it can be tricky to grate because it’s a bit crumbly. One trick I have is to grate on a horizontal plane, and grate towards yourself. It feels a bit even.
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