- 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
- 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.
- 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.
Originally published as Phyllo Apples With Rum Raisin Sauce in Country Woman Christmas Annual 2011, p52
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