4.) Apple and Pear Phyllo Baskets |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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And what would Easter dinner be without dessert. Baskets and filling could be made the day before. Ingredients:
12 sheets fresh phyllo dough (thawed, about 1/2 16-ounce package) or 12 sheets frozen phyllo dough (thawed, about 1/2 16-ounce package) |
4 tablespoons butter, melted |
7 medium golden delicious apples (about 3 1/2 pounds) |
3 tablespoons butter |
3 tablespoons brown sugar |
1 teaspoon lemon juice |
7 medium bartlett pears (about 3 1/2 pounds) |
3 tablespoons butter |
3 tablespoons brown sugar |
1 teaspoon lemon juice |
1/2 cup dried cherries or 1/2 cup raisins |
2 pints vanilla frozen non-dairy topping |
Directions:
1. PLEASE READ DIRECTIONS FIRST!
2. PHYLLO BASKETS:.
3. Preheat oven to 375ºF.
4. On work surface, stack sheets of phyllo (about 17 by 12 each), one on top of the other.
5. With knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2 by 6 sheets of phyllo).
6. In small saucepan over low heat, melt butter.
7. Lightly brush six 10-ounce custard cups with melted butter.
8. Place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
9. Arrange phyllo in a custard cup.
10. Place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
11. Crimp edges of phyllo to make pretty edge. Repeat with 20 more phyllo sheets to make 5 more cups.
12. Keep remaining phyllo covered with damp towels to prevent it from drying out.
13. Place custard cups in jelly-roll pan for easier handling.
14. Bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
15. Cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
16. Repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
17. If not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
18. FILLING:.
19. Apples:.
20. Peel and slice apples.
21. In 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
22. Stir in apples to coat. Continue cooking over high heat until apples are golden brown and softened, about 15 minutes. Remove apples to bowl.
23. Pears:.
24. Peel and slice pears.
25. In same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
26. Stir in pears and dried cherries to coat. Continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
27. Add pears to apple mixture in bowl.
28. If not serving right away, cover and refrigerate.
29. TO SERVE:.
30. To serve, reheat fruit mixture.
31. Arrange phyllo cups on platter.
32. Place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
33. Serve immediately.
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