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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A little fiddly...but great at Christmas time. Ingredients:
1 (375 g) packet frozen phyllo pastry, thawed |
1/2-3/4 cup butter, melted |
sifted icing sugar (to decorate) |
450 g apples, peeled, cored and finely chopped |
1 teaspoon cinnamon |
2 tablespoons brown sugar |
1/2 cup chopped pecans |
1 cup fresh white breadcrumbs |
3 tablespoons sultanas |
3 tablespoons currants |
2/3 cup caster sugar |
1 lemon, rind of, finely grated |
2 lemons, juice of |
Directions:
1. Unwrap phyllo and cover it with clear film and a damp cloth, to prevent it from drying out.
2. Put chopped apples in large bowl and mix in the remaining filling ingredients.
3. Take one sheet of phyllo at a time and cut into 15x30 cm strips.
4. Brush with butter.
5. Place a spoonful of the filling at one end and fold in the sides, so the pastry measures 13cm across.
6. Brush edges with the melted butter and roll up.
7. Pinch the 'frill' tightly at either end of the cracker.
8. Brush once again with the butter.
9. Place crackers on a baking tray.
10. Cover and chill for 10 minutes.
11. Preheat oven to 190°C.
12. Brush each cracker with melted butter.
13. Bake for 30 minutes, or until they are golden brown.
14. Let them cool slightly on the tray and then transfer to wire rack to allow to cool completely.
15. To make lemon sauce, put all the ingredients in a small saucepan and heat gently until dissolved, stirring occasionally.
16. Pour warm sauce into a sauce boat and serve with the crackers.
17. Dust crackers with icing sugar and tie foil ribbon around ends.
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