Recipe

Apple-ginger Phyllo Pastries Recipe


Apple-Ginger Phyllo Pastries Recipe
Add Step-by-Step Photos 		Chefelaine / All my dishes
1 year, 3 months ago
A delightful dessert that is sure to leave your family and guests satisfied! This recipe makes 25 to 30 small triangles, or about 10 to 12 large. The phyllo pastry literally melts in your mouth.
Prep:20m Cook:20m Servings:10

Chefelaine

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Ingredients
  • 1 1/4 cups unsweetened pineapple juice
  • 1/4 cup raisins
  • 1/4 cup finely chopped crystallized ginger
  • 4 cups peeled and diced Golden Delicious apples (about 3 apples)
  • 2 tbsp brown sugar
  • 1 tsp cornstarch
  • 10 to 12 sheets phyllo dough

Directions
  1. To prepare filling, place pineapple juice, reserving 2 tbsp for later use, in a saucepan.
  2. Add raisins and crystallized ginger.
  3. Bring to a boil, reduce heat and simmer for 3-4 minutes.
  4. Add apples and brown sugar; continue to simmer another 3-4 minutes.
  5. Mix together reserved pineapple juice with cornstarch.
  6. Add to apple mixture and continue to cook until sauce has thickened.
  7. Allow to cool.
  8. To prepare pastries, preheat oven to 375°F.
  9. Prepare a baking sheet by spraying with vegetable oil cooking spray.
  10. Place one sheet of phyllo dough on work surface.
  11. (Keep remainder covered with damp towel to prevent drying).
  12. Spray sheet with vegetable oil cooking spray.
  13. Top with second sheet and spray again.
  14. [Or, brush layers with melted butter for added richness]
  15. Cut into lengthwise strips about 3-inches (8-cm) wide.
  16. Place 1 tbsp of the apple mixture at one end of each phyllo strip.
  17. Fold to form a triangle.
  18. Continue folding and making a triangle shape.
  19. Place on prepared baking sheet, seam side down.
  20. Repeat with remaining dough and apple mixture.
  21. Spray the triangles well with vegetable oil spray.
  22. Bake for 18 to 20 minutes, or until golden and crispy.
  23. Serve warm.

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Comments

dagnabbit 1 year, 3 months ago said:
Love phyllo pastry 5!
Pete

bizzielizzie 1 year, 3 months ago said:
I have never been good working with this kind of pastry, but this recipe is a good teacher for me


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