Thursday, October 11, 2012
Baked Apples in Phyllo Dough
Just right for this Fall weather!
This is a simple delicious way to serve apples.
2 Jonathan or Rome apples, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 tablespoons agave nectar
2 tablespoons raisins
12 to 15 sheets phyllo dough
1. Preheat oven to 350 F. Have a nonstick muffin pan ready.
2. Place apple slices in a mix bowl and set aside.
3. In a small bowl, combine cinnamon, allspice, and cardamom together. Add the agave nectar, stir and mix to form a loose paste. Pour over the apples and stir to coat well. Sprinkle in the raisins and divide the mixture into 6 portions.
4. Place two sheets of phylllo atop each other, cut in the middle with scissors to make four even sheets. Place the stack of four sheets in one of the muffin cups, press down gently into the cup. Place 1/6 of the apple mixture in the phyllo dough. Gather the sides together and loosely fold over the apples. Repeat with the remaining apples and phyllo for a total of six packages.
5. Bake in the oven for 25-30 minutes. Gently and carefully remove apples from pan. Cool slightly and serve.
Per serving: 185 calories, 0.5 g fat, 0.1 g saturated fat, 2.4% calories from fat, 0 g cholesterol, 3.5 g protein, 42 g carbohydrate, 10.4 g sugar, 2.6 g fiber, 149mg sodium, 29mg calcium, 2 mg iron, 2.2 mcg vitamin C, 13 mcg beta-carotene, 0.1 mg vitamin E
Note: If the dough browns too fast in the oven, tent it loosely with an aluminum foil.
Recipe from Get Healthy, Go Vegan by Dr. Neal Barnard and recipes by Robyn Webb