4.) Apple and Pear Phyllo Baskets
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 12 sheets fresh phyllo dough (thawed, about 1/2 16-ounce package) or 12 sheets frozen phyllo dough (thawed, about 1/2 16-ounce package)
- 4 tablespoons butter, melted
-
FILLING
- 7 medium golden delicious apples (about 3 1/2 pounds)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 7 medium bartlett pears (about 3 1/2 pounds)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1⁄2 cup dried cherries or 1/2 cup raisins
- 2 pints vanilla frozen non-dairy topping
directions
- PLEASE READ DIRECTIONS FIRST!
-
PHYLLO BASKETS:
- Preheat oven to 375ºF.
- On work surface, stack sheets of phyllo (about 17" by 12" each), one on top of the other.
- With knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2" by 6" sheets of phyllo).
- In small saucepan over low heat, melt butter.
- Lightly brush six 10-ounce custard cups with melted butter.
- Place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
- Arrange phyllo in a custard cup.
- Place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
- Crimp edges of phyllo to make pretty edge. Repeat with 20 more phyllo sheets to make 5 more cups.
- Keep remaining phyllo covered with damp towels to prevent it from drying out.
- Place custard cups in jelly-roll pan for easier handling.
- Bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
- Cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
- Repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
- If not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
-
FILLING:
-
Apples:
- Peel and slice apples.
- In 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
- Stir in apples to coat. Continue cooking over high heat until apples are golden brown and softened, about 15 minutes. Remove apples to bowl.
-
Pears:
- Peel and slice pears.
- In same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
- Stir in pears and dried cherries to coat. Continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
- Add pears to apple mixture in bowl.
- If not serving right away, cover and refrigerate.
-
TO SERVE:
- To serve, reheat fruit mixture.
- Arrange phyllo cups on platter.
- Place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
- Serve immediately.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>