4.) Apple And Pear Phyllo Baskets
Total Time: 1 hr 5 mins
Preparation Time: 45 mins
Cook Time: 20 mins
Ingredients
- Servings: 12
- 12 sheets fresh phyllo dough (thawed, about 1/2 16-ounce package) or 12 sheets frozen phyllo dough (thawed, about 1/2 16-ounce package)
- 4 tablespoons butter, melted
- 7 medium golden delicious apples (about 3 1/2 pounds)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 7 medium bartlett pears (about 3 1/2 pounds)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1/2 cup dried cherries or 1/2 cup raisins
- 2 pints vanilla frozen non-dairy topping
Recipe
- 1 please read directions first!
- 2 phyllo baskets:.
- 3 preheat oven to 375ºf.
- 4 on work surface, stack sheets of phyllo (about 17" by 12" each), one on top of the other.
- 5 with knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2" by 6" sheets of phyllo).
- 6 in small saucepan over low heat, melt butter.
- 7 lightly brush six 10-ounce custard cups with melted butter.
- 8 place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
- 9 arrange phyllo in a custard cup.
- 10 place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
- 11 crimp edges of phyllo to make pretty edge. repeat with 20 more phyllo sheets to make 5 more cups.
- 12 keep remaining phyllo covered with damp towels to prevent it from drying out.
- 13 place custard cups in jelly-roll pan for easier handling.
- 14 bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
- 15 cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
- 16 repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
- 17 if not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
- 18 filling:.
- 19 apples:.
- 20 peel and slice apples.
- 21 in 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
- 22 stir in apples to coat. continue cooking over high heat until apples are golden brown and softened, about 15 minutes. remove apples to bowl.
- 23 pears:.
- 24 peel and slice pears.
- 25 in same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
- 26 stir in pears and dried cherries to coat. continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
- 27 add pears to apple mixture in bowl.
- 28 if not serving right away, cover and refrigerate.
- 29 to serve:.
- 30 to serve, reheat fruit mixture.
- 31 arrange phyllo cups on platter.
- 32 place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
- 33 serve immediately.
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