Prep 25 mins
Cook 50 mins
This recipe comes from the "Cooking for Friends" section of a November 1985 issue of Bon Appetit magazine.
- 6 tablespoons butter (3/4 stick)
- 1 cup sugar
- 1 cup water
- 6 firm tart apples, peeled, cored and halved lengthwise
- 12 phyllo pastry sheets
- 1⁄4 cup butter, melted (1/2 stick)
- sweetened whipped cream
- Melt 6 tablespoons butter in heavy large skillet over medium heat.
- Add sugar and water and bring to a boil.
- Reduce heat and simmer, stirring constantly, until sugar dissolves.
- Add apples and cook until tender, turning often, 20 to 30 minutes.
- Remove apples, allowing excess syrup to drip back into pan; transfer to rack to cool.
- Reserve syrup in skillet.
- Preheat oven to 350 degrees.
- Place 1 phyllo sheet on surface (keep remainder covered to prevent drying) and brush with melted butter; fold in half crosswise and brush with butter.
- Arrange one apple half cut side down at one short side.
- Fold long sides over apple, then roll up, enclosing apple.
- Arrange seam side down on baking sheet.
- Repeat with remaining apples.
- Brush phyllo with remaining melted butter; bake until golden brown and crisp, about 15 minutes.
- Boil reserved syrup over medium-high heat until slightly thickened and amber in color.
- Spoon syrup over phyllo and sprinkle with cinnamon.
- Garnish with whiped cream and serve.