Phyllo Apple Rolls Recipes

APPLE PHYLLO STRUDEL

Steps:

• 1. Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.
• 2. Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.
• 3. Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.
• 4. Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.

PHYLLO APPLE ROLLS

Steps:

• 1. Place thawed phyllo sheets on a flat surface-lay out flat and covered with a damp towel to keep dough moist.
• 2. Preheat oven to 400^. Spray a jelly roll pan lightly with buttery spray. --- Remove towel from dough and spray the top with buttery spray and sprinkle with cinnamon sugar. fold a sheet of the dough (the long way) in half covering the cinnamon sugar. Fold over another piece of dough and repeat.. repeat one more time.So you have 3 folded pieces.
• 3. Place 3 pieces of apple and filling on the short end of the dough and roll dough to cover apples..fold in sides of dough (like a burrito)on long side and roll to the end of the dough. Place seam side down on prepared pan. Brush top with melted butter and sprinkle with cinnamon sugar.
• 4. Repeat with remaining dough. Bake in hot oven for 25- 30 minutes. Remove with tongs to cooling rack. Make a simple powdered sugar drizzle over rolls; sprinkle with more cinnamon, if desired. ---

LAYERED APPLE PIE WITH PHYLLO CRUST

Steps:

• Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
• Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
• Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
• Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
• Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
• Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15-20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
• Do Ahead
• Pie can be made 1 day ahead; store at room temperature.

PHYLLO-WRAPPED BAKED STUFFED APPLES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
• Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
• Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
• Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
• Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
• Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
• Serve warm.

CHICKEN, ONION, AND APPLE PHYLLO ROLLS

Steps:

• Melt the first amount of butter in a large frying pan on medium then add onion, cooking for 5 to 10 min, stirring oftern until softened.
• Add apple, stir, and reduce heat to med-low, cooking for about 20 min, stirring occasionally until onion is very soft and golden - transfer to med bowl and cool for 10 minute.
• Add next 5 ingredients to bowl (chicken to pepper) and mix well.
• Lay pastry sheets on top of each other and cut in half crosswise, making 12 sheets.
• Place 1 sheet on work surface with long side closest to you, keeping remaining sheets covered with a damp tea towel to keep them from drying out.
• Brush sheet with melted butter and cut sheet in half crosswise. Put about 1 tbsp chicken mixture on lowest end of 1 half sheet, about an inch from the edge.
• Fold bottom edge over chicken mixture, then fold in sides, and roll up from the bottom, fully enclosing filling (kind of like wrapping a baby burrito!).
• Place seam side down on greased baking sheet with sides and cover with a separate damp towel.
• Repeat with remaining phyllo and chicken mixture.
• brush top of rolls with any remaining melted butter and bake at 400 degrees for about 15 minutes until pastry is golden and chicken is no longer pink!