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Cranberry, Apple, and Maple Phyllo

Recipe photo courtesy of Alastair Hendy

Plumped up by the warmth of the oven, close-to-bursting cranberries are interspersed amid slices of softened apple in a simple tart built upon crisped, store-bought phyllo.

Source: Martha Stewart Living, November 2007
Servings

Ingredients

Directions

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  • MS11127264
    17 OCT, 2016
    The recipe was easy to make. I made it in the morning and placed it in the fridge for about 6 hours before it was served. The phyllo dough had turned brown and soggy plus it was very difficult to cut. Should I have served it right away?
    Reply
    • MS10437807
      28 OCT, 2018
      I hope M S LiVING responded to you. If not, next time one solution will be to not put it in the frig. Just cover with a linen kitchen towel. Setting it in a dry warm place, ( top of stove, too of water heater ). Also, if lemon juice was used to keep the apples bright, blogging them helps if they seem overly damp. Lastly, butter, in brushing the Phyllis sheets, a light yet, full coverage stroke is needed. Maple syrup also needs a light touch. My choice has been to spray it on using a bottle from the $ store. This way it can be recycled when finished. Lots of variables. The important thing question is : Did it taste good?! Fear not. Make it again! Part of baking and cooking is practice. My secret to it all if it did not turn out right, but still tastes good. Just change the name.

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