If there is one one way to win my Hubby's heart, it's with stewed apples. He just loves it in any dessert form, even just with ice cream.Now keeping this in mind, I have a confession to make... As an amateur I have never worked with phyllo pastry before. Over December I bought some for the freezer thinking I can impress the family, but just never got that far. So, on Sunday Hubby says he feels like apple something and what better opportunity than to try an apple something and a quick apple something too. I paged through my books and found a recipe in a book my brother bought me for Christmas - Seasons by Phillippa Cheifits - and it's called honey apple tarts. Turns out that I finished the port over the holiday season and the men in my life are not crazy about raisins. I therefore had to improvise. The result a very simple, yet delicious dessert.
I will give you my recipe 1st and then what it was suppose to be:
8 sheets phyllo pastry
1/2 cup melted butter
1/4 cup runny honey
1/4 teaspoon ground cinnamon
Admittedly I did not measure the last 3 ingredients - it was a chunk and a few shakes, etc.
Filling:
I used a tin of pie apples.
Method:
Cut the sheets in 4 squares, making 4 sets of 8 sheets. Mix melted butter, honey and cinnamon and brush over squares, stacking squares at a time.
Then spoon a few apple wedges into the middle of the squares and fold the sides up as to make a little parcel. I placed these on a wax paper lined pan and backed in a preheated at 180˚C oven for 25 to 30 min or until pastry is well browned.
The original recipe calls for +- 3 tbsp port, 4 granny smith apples, 1/3 cup seedless raisins or cranberries which are then soaked in the port after being dunked in boiling water. It also suggest that you serve it with icing sugar or vanilla sugar and Greek-style yogurt, but my family choose ice cream.
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