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Apple-Stuffed Phyllo Bundles, Creamy Brown Sugar Sauce https://www.metro.ca/userfiles/image/recipes/baluchon-pate-filo-pommes-sauce-sucre-creme-5254.jpg PT45M PT20M PT1H05M
Preheat the oven to 400°F (200°C). Bundles: 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.
6
4 47 5 1
Apple-Stuffed Phyllo Bundles, Creamy Brown Sugar Sauce

Apple-Stuffed Phyllo Bundles, Creamy Brown Sugar Sauce

Rate this recipe
47 Votes
6
Apple-Stuffed Phyllo Bundles, Creamy Brown Sugar Sauce
0:45
Preparation
0:20
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • bundles:

  • 2 cups
    (500 mL)
    water
  • 0.500
    lemon, juiced
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  • 6
    apples, peeled, cored and sliced thinly
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    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


  • 1/4 cup
    (60 mL)
    brown sugar
  • 18 sheets
    filo pastry
  • 1/2 cup
    (125 mL)
    melted butter
  • 3/4 cup
    (190 mL)
    brown sugar
  • 1/3 cup
    (80 mL)
    35% cream
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    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

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    425 - 500 ml SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

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    225 g SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    15% cream
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    GAYLEA WHIPPED CREAM

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  • 1/2 tsp.
    (2 mL)
    vanilla essence
  • 2 tsp.
    (10 mL)
    melted butter
Imprimer ma sélection

Preparation

Preheat the oven to 400°F (200°C).

Bundles:

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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