Phyllo Apple Dumplings
Five tablespoons of honey make these phyllo apple dumplings intensely sweet!
Serves: 6 servings
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 6 medium golden Delicious or Rome apples
- 3 tablespoons dark raisins, dried cranberries, or chopped dried apricots
- 3 tablespoons toasted chopped almonds, pecans, or walnuts
- 5 tablespoons honey, divided
- 6 sheets (about 12 x 18 inches) phyllo pastry (about 5 ounces)
- Nonstick butter-flavored cooking spray
- Place the sugar and cinnamon in a small bowl, and stir to mix well. Set aside.
- Starting at the stem end, core the apples without cutting through the opposite end. Then peel the apples, and set aside.
- Place the dried fruit and nuts in a small bowl, and toss to mix well. Stuff 1 tablespoon of the mixture into the cavity of each apple, and drizzle 1 teaspoon of honey over the fruit-and-nut mixture. Set aside.
- Spread the phyllo dough out on a clean, dry surface, with the short end facing you. Cover the dough with plastic wrap to prevent it from drying out as you work. (Remove the sheets as you need them, being sure to re-cover the remaining dough.)
- Remove 1 sheet of the phyllo dough, and lay it on a clean dry surface. Spray the sheet lightly with the cooking spray, and sprinkle with 1 teaspoon of the cinnamon mixture. Fold the bottom up to form a double layer of phyllo measuring approximately 12 x 9 inches.
- Stand an apple upright in the center of the folded phyllo sheet. Bring 1 corner of the sheet up and over the top of the apple and down the other side. Repeat with the other 3 corners to completely cover the apple. Use your hands to press the phyllo dough over the apple to make it conform to the shape of the apple. Repeat this procedure with the remaining ingredients to make 6 phyllo-wrapped apples.
- Coat a large baking sheet with nonstick cooking spray, and stand the wrapped apples upright on the sheet. Spray the tops and sides of the apples lightly with the cooking spray, and sprinkle with the remaining sugar mixture. (Note that you can prepare the recipe up to this point, cover the apples with plastic wrap, and refrigerate for up to 6 hours before baking, if desired.)
- Bake uncovered at 350°F for 35 minutes, or until the phyllo is nicely browned and the apples are tender when pierced with a sharp knife. Cover the apples loosely with aluminum foil during the last 10 minutes of baking if they begin to brown too quickly.
- Remove the apples from the oven, and allow to cool for 10 minutes. To serve, cut each apple in half lengthwise and drizzle with 1 1/2 teaspoons of the remaining honey. As an alternative, try topping the apples with a scoop of low-fat vanilla ice cream. Serve warm.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.