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.
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 on 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.
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