Apples are here!
Signs of fall: Found a box of phyllo dough while defrosting the freezer, and bags of organic Colorado apples were on sale two-for-one at King Soopers. So we made a sort of strudel.
“Applava”
Phyllo dough makes a flaky crust for this baklava-meets-strudel. From Kristen Browning-Blas; makes 12-16 servings.
Ingredients
8 tart apples (we used Galas, but Fuji, Granny Smiths or Honeycrisps would work)
1/2 cup (1 stick) butter
2 tablespoons honey
1/4 cup sugar, plus about 2 tablespoons for sprinkling
Juice of 1/2 lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla powder (optional) or 1/2 teaspoon vanilla extract
1 roll phyllo dough (half a package, thawed)
Pinch of nutmeg
1/2 cup pine nuts (or any other nut, chopped)
Directions
Cut apples in 1/4-inch slices (no need to peel them). Melt half the butter in a large skillet. Add sliced apples, honey, sugar, lemon juice and cinnamon; cook about 15 minutes, until apples are softened but not mushy. Add vanilla powder or extract. Set aside to cool.
Melt remaining half-stick butter and brush a little on the bottom and sides of a 9-by-13-inch pan. Lay down one sheet of phyllo and brush with butter. Repeat with 5 more sheets. (Cover unused sheets with a damp towel so they don’t dry out.)
Top with apple mixture and remaining phyllo sheets, brushing each sheet with butter. Brush top sheet with butter and sprinkle with sugar, nutmeg and cinnamon. Sprinkle nuts (if using) over top.
Score top layer of phyllo with a sharp knife to enable cutting and serving.
Bake about 40 minutes at 350 degrees until phyllo is golden.
Re: Fresh pasta recipe
It seems to me that few people know to use the dough blade (the plastic, smaller blade) rather than the metal dough blade while making pasta in a food processor. The dough blade allows the dough to roll around the bowl. Also, use the large bowl.
Robert Randolph
