If you, like me, like a good apple pie, then you would LOVE these Phyllo and Apple Parcels. I created this easy, dessert recipe with the hectic demands of the festive season in mind. These parcels will save your never-before-cooked-any-dessert backside! Trust me…
Phyllo Parcels Baby
I love how versatile phyllo pastry is. I am sure you will agree! If you haven’t used phyllo pastry that much before, don’t stress. The handling of the phyllo pastry sheets are the only thing that might be a bit challenging. Make sure you keep the sheets damp with a kitchen cloth, while you cook. This Vegan Chocolate Mousse and Phyllo Stack is perfect to try, and if you are thinking of using phyllo pastry in a savoury dish, you have to try my Bolognese Phyllo Pie.
I wanted to create an individual bite (or two) of apple pie, with each of these phyllo parcels. I decided to use my muffin tin and layered a few squares of pastry before I scooped the filling in. Make sure you prep your muffin tins with non stick spray or use one strip of baking paper lined into the muffin tins before you start with your pastry.
Apple Pie Elevated
The filling for these phyllo parcels is a very traditional apple pie version. I used pink lady apples, cored and peeled and cut into segments. I also added a cup of dried berries (combination of dried blueberries, cranberries, goji berries and currants) but you can add any of your favourite dried fruit combos. The usual Christmas spices are present with a good dose of cinnamon, ground ginger and cloves. An irresistible Christmas dessert!
|Prep Time||15 min|
|Cook Time||25 min|
- 10 pink lady apples cored, peeled and cut into segments
- 1 cup dried berries goji berries, cranberries, currants
- 1 cup water
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch ground cloves
- 10 ml cornstarch
- 15 ml coconut oil
- cherries to garnish
- Place the apples, berries, water, sugar and spices in a small pot and bring to boil.
- Boil for 10 minutes until the apples are soft and water has started to evaporate.
- Add the cornstarch by making a paste with a little hot water and gently swirl it into the apple and berry mixture.
- Cook for another 5 minutes until the mixture has thickened. Remove from heat and set aside.
- Gently remove the phyllo pastry sheets from the packaging and lay them down on a damp kitchen cloth.
- Layer 4 sheets of phyllo pastry, dab each layer with coconut oil and stack them on top of one another. Cut the lot into small squares (that would fit into a muffin tin.)
- Gently move the phyllo squares into the muffin tins, making a parcel for the filling.
- Scoop the cooked apple mixture into the raw phyllo pastry cups - dab the edges of the pastry with more coconut oil.
- Bake for 10 - 15 minutes until the pastry is nice and golden. Leave to cool down in the muffin tins before carefully removing the pastry cups. Serve with fresh cherries and vanilla ice cream.