Apple Phyllo Tarts


3 1/2 cups (3 medium) Granny Smith apples, peeled, cored and sliced
3/4 cup golden raisins
1 tablespoon brandy
1/4 cup granulated sugar
1/4 cup apple juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons corn starch
1 teaspoon water
2 tablespoons apple brandy
10 sheets Athens® Fillo Dough (9" x 14"), thawed
3 tablespoons butter, melted


In medium saucepan, over medium heat, simmer apples, raisins, brandy, sugar, apple juice, cinnamon and vanilla for 8 to 10 minutes or until apples are tender and raisins are plump. In small bowl, dissolve corn starch in water and apple brandy, and stir into apple mixture while it is simmering to thicken. Remove from heat and allow to cool.

Prepare 12 fillo tart shells, 3" diameter, by lightly buttering tart pan.
Cut the fillo about 1" larger than the pan or tart which you are using, so that the fillo circle is large enough to go completely up the sides of the pan.

Spoon 1 to 2 tablespoons of apple mixture into unbaked tart shells in greased muffin pans. Bake in 350ºF oven for 15 to 20 minutes or until golden brown.

Spoon Cinnamon Sabayon Sauce (recipe below), onto plate and set two tarts on sauce. Garnish with whipped cream if desired.


3/4 cup apple juice
6 egg yolks
1/3 cup sugar
Pinch of salt
1/4 cup apple brandy
1/2 teaspoon ground cinnamon
1 cup heavy cream

In top of double boiler, over hot water, combine apple juice, egg yolks, sugar, salt, brandy and cinnamon. Whip on low speed about 12 minutes until thick and creamy. Remove from heat and set in larger bowl of ice water. Continue to whip until cold. Whip the cream until it forms soft a peak, and fold into sauce.


Yield: 12 tarts

Prep time:
Fillo Product:

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