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Cooked by: Chef / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 12 |
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Directions: Apples give a distinctive twist to this traditional Greek dessert. Sauteing
them first to let the water evaporate ensures a crisp crust. Prep time: 1
hour plus cooling Baking time: 35 to 40 minutes
Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high
heat. Add apples, sugar and cinnamon, cook, stirring occasionally, until
apples are tender and juices are evaporated, 15 to 20 minutes. Cool.
Nut Mixture: Combine all ingredients in small bowl. Preheat oven to 400^F.
Trim phyllo sheets to 13x9-inch rectangles, cover with plastic wrap. Brush
13x9-inch metal baking pan with butter. Place 1 phyllo sheet in pan and
brush with some of the melted butter (keep remaining phyllo covered). Layer
5 more phyllo sheets on top, brushing each with butter. Spread 2 cups nut
mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top, repeat layering with 6 more phyllo sheets and
butter. Sprinkle remaining nut mixture on top, sprinkle with bread crumbs
and layer with the 6 remaining phyllo sheets and butter. With sharp knife,
cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then
cut diagonally at 2-inch intervals to make diamonds. Bake 35 to 40 minutes
or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan
on wire rack. Serve warm or at room temperature with whipped or ice cream.
Makes 12 servings.
| Ingredients:
6 Golden Delicious apples
6 Granny Smith apples
2 Tablespoon(s) Unsalted butter
6 Tablespoon(s) Sugar
1/2 Teaspoon(s) Cinnamon
2 1/2 Cup(s) Walnuts, chopped
1/2 Teaspoon(s) Grated lemon peel
24 Sheets phyllo dough
1/2 Cup(s) Unsalted butter, melted
2 Tablespoon(s) Plain dry bread crumbs
2 Tablespoon(s) Honey |
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