Warm Apple & Dulce de Leche Phyllo Parcels
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 2
- each butter and brown sugar
- 30
- 4
- small Cortland apples, peeled, cored and halved crosswise
- 0
- 1/4
- apple cider
- 60
- 1/2
- slivered almonds, toasted and cooled
- 125
- 1/4
- Real Semi-Sweet Chocolate Chips & Chunks
- 60
- 1
- orange zest
- 15
- 1/4
- sea salt (optional)
- 1
- 1
- Phyllo Pastry Sheets, thawed in refrigerator overnight
- 454
- 3
- melted butter, divided
- 45
- 3/4
- dulce de leche, divided
- 175
Directions
Step 1
Preheat oven to 350°F (180°C). In a non-stick skillet, combine 2 tbsp (30 mL) of butter and brown sugar and cook over medium-high heat until sugar is dissolved, about 3 to 5 min. Add apples and caramelize 2 min. on each side. Add cider and simmer until sauce reduces to about 1 tbsp (15 mL). Cool in refrigerator.
Step 2
In a bowl, mix almonds, chocolate chips, orange zest and sea salt, if using. Set aside. Place 1 sheet of phyllo on a clean surface and brush with melted butter. Place a second sheet of phyllo overtop and brush again with melted butter. Repeat twice to create 4 layers.
Step 3
Cut layered phyllo into 4 squares. Place one caramelized apple half in the centre of each square, add 1 tbsp (15 mL) dulce de leche and 2 tbsp (30 mL) almond mixture overtop. Lightly brush edges of each phyllo square with melted butter and bring corners together to form a blossom. Lightly brush outside of each blossom with melted butter. Repeat steps to make another 4 blossoms. Place blossoms on a parchment paper-lined baking sheet and bake 15 to 20 min. on lower rack. Garnish blossoms with remaining dulce de leche and serve.
Tip
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Nutritional Facts
- Calories:
- 400
- Fat:
- 14 g
- Saturated Fat:
- 5 g
- Carbs:
- 63 g
- Fibre:
- 3 g
- Cholesterol:
- 20 mg
- Protein:
- 7 g
- Sodium:
- 230 mg
