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Phyllo Apples With Rum Raisin Sauce

Flaky phyllo dough creates a bowl-like base for the tender apples and delectable sauce in these individual desserts. A scoop of vanilla ice cream is the perfect finishing touch. —Marie Rizzio, Interlochen, Michigan

6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

6 small apples, peeled and cored
4 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
1/3 cup slivered almonds, toasted
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1/3 cup cold water
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon rum
3 cups vanilla ice cream

Directions

Cut apples into wedges three-fourths of the way down, leaving bottoms
intact; place in an 11-in. x 7-in. baking dish. Microwave,
uncovered, on high for 5 minutes or just until apples begin to
soften.
Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough
with butter; layer with remaining sheets and butter. Cut the stack
lengthwise into six strips and widthwise into thirds, creating
eighteen strips. Layer three strips in a greased 4-oz. ramekin,
allowing ends to hang over edge. Top with an apple. Repeat.

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Phyllo Apples With Rum Raisin Sauce (continued)

Directions (continued)

Fill apples with almonds. Combine sugar and cinnamon; sprinkle over
apples. Place ramekins in a 15-in. x 10-in. x 1-in. baking pan. Bake
at 375° for 18-22 minutes or until golden brown. Cool slightly.
In a small heavy saucepan, combine cornstarch and water until smooth.
Stir in brown sugar and raisins. Cook and stir over medium heat
until thickened and bubbly. Remove from the heat; stir in rum.
Carefully slip phyllo apples out of ramekins and onto dessert plates.
Top with ice cream; drizzle with sauce. Serve immediately.
Yield: 6 servings.

Nutrition Facts: 1 phyllo apple with 1/2 cup ice cream and 2 tablespoons sauce equals 437 calories, 18 g fat (10 g saturated fat), 49 mg cholesterol, 145 mg sodium, 67 g carbohydrate, 3 g fiber, 5 g protein.