Food & Cooking Recipes Dessert & Treats Recipes Apple Phyllo Cornucopias 2.0 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 These comforting dessert cones have all the flavor of apple pie, without the work of making the crust. Ingredients 6 Granny Smith apples 1 tablespoon unsalted butter ½ cup sugar 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves Dash of vanilla extract Juice of 1/2 lemon 1 box phyllo dough, defrosted Walnut oil or melted butter Directions 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. Cook's Notes 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. Rate it Print