How to Make Bite-sized Apple Strudels

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These single serve strudels are delicious with a crunchy phyllo dough shell.

Baked Apple Cannoli with Vanilla Cream Sauce

Ingredients

Baked Apple Cannoli:
2 Golden Delicious apples
1 Granny Smith apple
1 Fuji apple
2 tablespoons lemon juice
1/2 cup light brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons butter
20 sheets Athens® Fillo Dough (9" x 14"), thawed
Butter, melted for brushing

Vanilla Cream Sauce:
2 cups half and half
2 teaspoons vanilla
1/2 cup sugar
1/2 cup light brown sugar
4 tablespoons butter

Peel, core, and dice the apples. In a large bowl, combine the lemon juice, brown sugar, cinnamon, and salt. Add the apples and toss to coat. In a large skillet over medium-high heat, melt the butter and add the apples. Cook approximately 10-12 minutes, stirring occasionally, until apples begin to soften. Remove from the heat and cool completely.

Unroll fillo dough on dry work surface. Brush one sheet of fillo dough with melted butter. To prevent edges from cracking, start at the edges and work toward the center. Repeat until five sheets have been stacked and brushed with melted butter. Carefully cut the fillo stack in half across the width, then cut the two halves once more. Make two evenly-spaced cuts across the length of the stack for a total of 12 squares.

Top each square with one tablespoon of the cooled apples, spreading slightly diagonally from corner to corner. Fold opposite corners over the apples to form a tube, pressing gently to seal the top. Repeat layering and filling process with remaining phyllo sheets and apples until there are 48 cannoli. Place pastries two inches apart on ungreased cookie sheets. Bake in preheated 350ºF for 12-14 minutes or until pastry is flaky and golden brown.

While the cannoli are baking, prepare the Vanilla Cream Sauce. In a medium saucepan, combine half and half, vanilla, sugar, brown sugar and butter. Bring to a boil, cook and stir for two minutes or until the sauce begins to thicken.

Remove from heat. Remove cannoli from baking sheets to cool, serve with Vanilla Cream Sauce for dipping.

Yield: 48 Cannoli

Category:

Howto & Style

Tags:

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