Apple Phyllo Cornucopias
Phyllo dough can be found in the freezer section at most supermarkets. The apple mixture can be made ahead of time and refrigerated until ready to use.
- Servings: 4
Source: Martha Stewart Living, September/October 1991
- 6 Granny Smith apples
- 1 tablespoon unsalted butter
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Dash of vanilla extract
- Juice of 1/2 lemon
- 1 box phyllo dough, defrosted
- Walnut oil or melted butter
Peel and core apples and cut into small chunks.
In a small saucepan over medium heat, melt the butter. Add apples, sugar, spices, vanilla, and lemon juice and cook until apples are soft but still firm, about 10 minutes. Chill on a plate.
Heat oven to 400 degrees. Unroll phylo dough and cover with a damp towel. Remove 4 sheets from pile (do not separate) and brush top with walnut oil. Cut into thirds lengthwise. Remove 4 more sheets, cut one strip the same size as the others, and brush with oil. (Wrap remaining dough in plastic; refrigerate or freeze).
Spoon apple mixture onto ends of strips. Roll into free-form cone shapes, loosely gathering and folding back excess dough.
Place cones on a baking sheet seam side down and bake for 30 minutes or until golden brown. Serve with vanilla ice cream.