Apple-Stuffed Phyllo Bundles, Creamy Brown Sugar Sauce

Apple-Stuffed Phyllo Bundles, Creamy Brown Sugar Sauce
  • 6 servings
  • 0:45 Preparation
  • 0:20 Cooking
  • 1:05 Total Time


Add all
  • bundles:

  • 2 cups
    (500 mL)


  • 0.500

    lemon, juiced

  • 6

    apples, peeled, cored and sliced thinly

  • 1/4 cup
    (60 mL)

    brown sugar

  • 18 sheets

    filo pastry

  • 1/2 cup
    (125 mL)

    melted butter

  • creamy brown sugar sauce:

  • 3/4 cup
    (190 mL)

    brown sugar

  • 1/3 cup
    (80 mL)

    35% cream

  • 1/3 cup
    (80 mL)

    15% cream

  • 1/2 tsp.
    (2 mL)

    vanilla essence

  • 2 tsp.
    (10 mL)

    melted butter


Preheat the oven to 400°F (200°C).


In a large bowl, place the water, lemon juice and sliced apples; let soak for 2-3 minutes.

Drain the apples and place in another bowl.

Add the brown sugar and mix. Set aside.

Place the filo sheets on a clean work surface; with a sharp knife, cut the sheets into half widthwise to get 36 squares.

Brush some melted butter on a filo square (cover the remaining sheets with a clean damp towel to prevent the filo from drying out).

Lay 5 more filo squares on top, not overlapping, but a little off to the side so as to make a star shape, and continue brushing some melted butter each time.

Spoon about 1/6 of the reserved apple preparation in the center of each filo star; fold in the tips of the star towards the centre and seal to make a small bundle.

Place the bundle on a buttered baking sheet and brush with the melted butter. Repeat these operations for the remaining 5 bundles

Bake in the oven for about 20 minutes, or until the bundles are golden brown; cover with aluminium foil if necessary to prevent burning.

Creamy Brown Sugar Sauce:

Meanwhile, in a small pot, mix together all the sauce ingredients; bring to a boil and stir until the sauce is smooth.

To serve, place the bundles on the sauce and make sure everything is served good and hot.

Source: Chef Ian Perreault