Wrapped in crispy layers of phyllo and filled with subtle sweet apples, this Baked Apple dessert is an impressive dessert for any occasion.
Blog Brulee is partially funded by the sponsors mentioned at the bottom of this post.
Nobody can ever prepare you when you're young to the phenomenon of time speeding up as you get older.
Please tell me you know what I'm referring to -- that sense that every year goes by quicker and quicker.
This past year is no exception. It's really hard to wrap my head around the fact that we're now less than 100 days away from Christmas and more timely for today's post, less than 1 week from the start of our FOURTH year of Blog Brulee -- this year with a "Masters" level focus.
If you're new around here, you may not be as familiar with this side of my business. Blog Brulee is the small-group blogging workshop I founded with Deanna, Gretchen and Robin. Intended as a way to give a select group of bloggers from Healthy Aperture and Recipe ReDux a chance to up their blogging skills, Blog Brulee has become a once-a-year chance to be with some of the best and brightest healthy living and registered dietitian bloggers in the business.
Each of this year's attendees are alumni from previous years. While all of our previous events have been aimed at laying a foundation for skill development, we realized this year it was time to offer those previous attendees a chance to move past the foundation... adding a second floor, if you will, to the house that is their online communications platform.
Topping the list of reasons this year is even more special than ever before is our stellar line up of speakers, which includes:
We've had the great fortune each year to call Smugglers' Notch in Vermont home for a few days as we bunk up, share ideas, make new friendships and enjoy a shared space of learning. Because Vermont in the fall is as inspirational a food and sight scene as you could want, I decided to share today's recipe with a respectful nod to Vermont apples and our special home-away-from-home each fall.
Blog Brulee would NOT be possible without the generous support of our sponsors. I'm proud to call these brands partners and appreciate the chance to have them on sight at our event. Click through the images below to connect with these sponsors online. ~Regan
Wrapped in layers of phyllo & filled w/apples, this Baked Apple is dessert perfection! #BlogBrulee @ReganJonesRD Tweet this
Apples Baked in Phyllo
Makes 4 servings
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 2 apples
- 3 tablespoons butter (or coconut oil), melted
- 8 sheets phyllo dough, thawed
- 1 tablespoon maple syrup
- 1/3 cup pecans, chopped
- (optional toppings): vanilla frozen yogurt, chopped pecans
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine coconut sugar and cinnamon. Set aside.
Peel, half, and core the apples. Place on the baking sheet and lightly sprinkle with the cinnamon sugar mixture. Bake for 10 minutes. Remove from oven.
Cut phyllo sheets in half lengthwise, reserving 4 sheets per half of apple.
In a small bowl, combine maple syrup and pecans. Set aside.
Place a sheet of phyllo dough on a large cutting board or clean work surface. Using a pastry brush, gently brush phyllo with butter, lightly sprinkle with the cinnamon sugar mixture, and repeat with 3 layers. Add a dollop of the pecan mixture in the center of the phyllo sheets. Place baked apple on top (rounded side up). Gently overlap diagonal corners on top of the apple. Secure with toothpicks if needed.
Repeat procedure with remaining apples and phyllo.
Brush phyllo wrapped apples with butter and sprinkle with cinnamon sugar mixture.
Bake for 15-20 minutes, until phyllo is golden brown and sugar caramelizes.
Serve warm a la mode with vanilla frozen yogurt and chopped pecans.