In Filo Puffs
by Kate Heyhoe
This is a simple but flashy recipe. It's basically an apple tart that uses filo dough and is blessed with nuts and powdered sugar. What makes it special is the way the filo is lightly and delicately arranged, so as to cradle the apples in soft, puffy folds. It is an uncomplicated dessert with an impressive look and classic taste. Your guests will think you slaved for hours on it. Don't tell them you didn't.
- 1 tablespoon butter
- 1/4 cup brown sugar
- 3 tablespoons rum (preferably Captain Morgan's Spiced Rum)
- 2 tablespoons fresh lemon juice
- 3 Granny Smith apples, peeled, cored and thinly sliced
- 8 sheets filo dough
- 2 tablespoons melted butter
- 4 tablespoons toasted pecans, finely chopped
- powdered sugar
- ground cinnamon
Melt the butter in a skillet. Add the sugar and rum, stirring until the sugar begins to caramelize. Stir in the apples and lemon juice and heat through until the apples are warm and the sauce is reduced to a glaze.
Preheat the oven to 350 degrees.
Take 1 sheet of filo dough and brush it lightly with butter (keep the remaining sheets covered with a sheet of plastic or a damp towel). Sprinkle a teaspoon of pecans in the center. Place another sheet of filo on top and brush with butter.
Fold over the corners of the top sheet into the center point. Crimp the bottom sheet loosely around the sides of the top to fashion a hollowed cup with puffy sides. Repeat with the remaining sheets of filo until 4 puffs have been made.
Spoon the apple mixture inside the puffs and bake for 15 minutes, or until the puffs are golden. Using a sieve, dust with powdered sugar and ground cinnamon before serving. This dessert may be made earlier in the day and held at room temperature for up to 4 hours before serving.
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007