Recipe

Apple And Medjool Date Croustade Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 8 months ago Judy Mattera's croustade begins with a homemade date jam simmered in port and apples roasted with lemon juice and cinnamon. These are layered on a baking sheet with sheets of phyllo dough, then baked and cut into squares. Prep:60m Cook:50m Servings:15	Deliathecro
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Ingredients

Medjool Date Jam, the whole recipe, with the date liquid reserved *

10 apples (5 Granny Smiths and 5 Fuji or Rome)

Juice of 1 lemon

2 tablespoons butter, melted

1/2 cup sugar

Pinch of salt

1 teaspoon ground cinnamon

For the phyllo

1 pound phyllo dough,defrost according topackage directions

1/2 pound (2 sticks) unsalted butter, melted

1 cup walnuts, finely chopped

6 tablespoons clover honey

Directions

Set the oven at 350 degrees.

Peel, core, and slice the apples 1/4-inch thick. In a bowl toss with the lemon juice. Add the butter and toss. Sprinkle with sugar, salt, and cinnamon and toss a third time.

In a baking dish, spread the apples and roast them for 20 minutes.

Leave to cool.

Set the oven at 375 degrees. Line a rimmed baking sheet with parchment paper.

Lay 5 sheets of the phyllo on the baking sheet, drizzling each one with butter before adding another.

Place half of the apples on the phyllo. Sprinkle with one-third of the

nuts and 2 tablespoons of the honey.

Butter and stack 3 more sheets of phyllo. With a metal palette knife,

spread the date jam on top. Add another one-third of the nuts and 2

tablespoons of the honey.

Butter and stack 3 more sheets of phyllo. Lay the apples on top. Add

another one-third of the nuts and 2 tablespoons of honey.

Butter and stack 3 more sheets of phyllo. Top with the remaining nuts and honey.