Apple Phyllo Tarts

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These tasty tarts featuring Granny Smith apples and golden raisins make for a fitting fall treat.

  • 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, according to directions for tart shells linked to the right.
    • 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, onto plate and set two tarts on sauce. Garnish with whipped cream if desired.

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