From “Pretty Delicious,” by Candice Kumai (Rodale). Serves 4.
Ingredients
2 tablespoons unsalted butter
8 large Golden Delicious or Fuji apples, halved and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Salt
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour plus extra for rolling
1/2 cup dried cranberries (optional)
1 large egg
5 sheets phyllo dough
Directions
Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon, nutmeg and a pinch of salt, toss, and cook, stirring occasionally, until golden and soft, about 15 minutes.
Add the lemon juice and then sprinkle in the flour, gently stirring it into the apples (if the pan seems dry, stir in 1 to 2 tablespoons water). Be sure to scrape all the good browned stuff off the bottom of the pan. Stir in the dried cranberries if using, turn off the heat, and divide the apples among four 8-ounce mugs or ramekins.
Whisk the egg, a pinch of salt and 1 teaspoon of water together. Place a sheet of phyllo on a work surface. Spray lightly with cooking spray. Top with four more sheets, spraying each lightly. Use a sharp knife to cut out 4 squares. Keep the phyllo covered with a slightly damp paper towel to prevent it from drying out as you work. Brush a little egg wash onto the rim of each mug and cover with a phyllo stack. Lightly brush the pastry with a little more egg wash. Place the mugs on a rimmed baking sheet, and bake until the crust is golden brown, about 20 minutes. Serve warm or at room temperature.
Per serving: 418 calories, 9g fat (4.5g saturated, 0g trans), 5g protein, 8g fiber, 61g sugars, 218mg sodium, 88g carbs, 68mg cholesterol
