Caramelized Apple Phyllo Cups Recipes

CARAMELIZED ONION FILO BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Coat a large skillet with cooking spray and place over medium-high heat. Add onion, garlic, salt, and cayenne pepper. Cook and stir until slightly softened, 3 to 5 minutes. Reduce heat to medium-low. Cook, stirring frequently to ensure onion doesn't burn, until browned and caramelized, 20 to 25 minutes.
• Transfer cooked onion to a bowl. Add cheese wedges, breaking them into pieces and stir until evenly melted and mixed.
• Place tart shells on a baking sheet and fill evenly with onion mixture.
• Bake in the preheated oven until shells are lightly browned, about 8 minutes.

CARAMELIZED APPLES IN PHYLLO TARTS

Steps:

• Preheat the oven to 350 degrees. On a work surface,stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.
• Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.
• Work the phyllo into the ring mold as you would a handkerchief into a pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.
• Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.
• Divide the apples among the shells and sprinkle with crystallized ginger.

CARAMELIZED APPLE PHYLLO CUPS

Steps:

• Cut apples in slices, then cut slices in half widthwise.
• In a skillet, melt butter over high heat. Add apples and cook for about 2 minutes, browning apples on each side. Reduce to low heat, add honey and cinnamon. Stir well to cover apples.
• Cook for 3-5 minutes until the apples are caramelized and tender. Set aside in a bowl.
• Fill each phyllo cups with 1 tablespoon warm applesauce. Top with caramelized apples and serve immediately (or the applesauce will make the bottoms soggy).

FRENCH ONION PHYLLO CUPS: TARTLETS WITH GRUYERE AND POMEGRANATES

Steps:

• In a large sauté pan heat olive oil over medium-high heat. Add garlic, onions and salt. Cook, stirring, until onions are translucent and just starting to brown. Reduce heat to medium-low, add pomegranate juice and cook, stirring occasionally until onions are golden and caramelized, about 25 minutes. Stir in thyme leaves and remove from heat to cool.
• While onions are cooking, combine the vinegar, the coriander seeds, thyme and salt in a microwave-proof bowl. Microwave for 30 seconds, stir in pomegranate arils and allow to pickle at least 15 minutes.
• Heat oven to 350°F. Place phyllo cups on a baking sheet. Fill each cup with a teaspoon of grated Gruyere. Bake for 2 to 3 minutes until cups are browned and cheese has melted.
• Strain pickled pomegranates. Top tartlets with a teaspoon of caramelized onion and pickled pomegranates. Garnish with thyme and serve warm.

PHYLLO CUPS WITH CARAMELIZED ONION HORS D'OEUVRES

Steps:

• Heat oven to 350ºF.
• Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
• Set aside. Allow to cool at least 10 minutes.
• Butter the insides of phyllo cups.
• Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
• Repeat the process with remaining phyllo cups.
• Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
• Serve warm.
• *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.

CARAMEL APPLES IN PHYLLO

Steps:

• 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.