Wednesday, February 8, 2012
Apple and Pear Strudel Cups, as adapted from the New York Wine & Culinary Center, Canandaigua, NY
Pastry: 4 sheets phyllo dough, thawed; melted butter
1 apple and 1 pear, both peeled, cored and diced into 1/2" pieces (local is best, of course)
1 T butter
1 T brown sugar
1 T honey
1 t. cinnamon
1 t. lemon juice
1/2 t. vanilla
1/4 cup walnuts, finely chopped
1/4 cup raisins
Preheat oven to 350. Liberally spray 6 muffin tins with pan spray. Carefully unroll the phyllo dough on a clean work surface. Place one sheet of phyllo on surface and brush with butter. Top that sheet with another layer, rust with butter and repeat two more times. Work quickly! Cut the dough into six squares that will fit into muffin tins. Bake until golden 8-10 minutes. Remove from heat and set aside.
Heat a large saute pan over high heat until warm. Add butter and saute apples and pears until they start to turn golden. Add the remaining ingredients and let cook for a minute or two until the flavors meld. Scoop the mixture into each phyllo cup and serve with icing, yogurt or my favorite, honey-vanilla creme fraiche.