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Ingredientes
- 4 x Phyllo pastry sheets (17x12"
- 4 x Baking apples
- 1/4 c. Light-brown sugar
- 2 Tbsp. Walnut pcs,minced
- 1/2 tsp Cinnamon,grnd
- 10 ounce Frzn raspberries*
Direcciones
- * - In light syrup, thawed, liquid removed and syrup reserved.
- 1. Place 2 phyllo sheets side by side on flat surface. Keep remaining phyllo covered with damp cloth. Lightly spray each sheet with nonstick cooking spray. Stack sheets. Cut into 6 squares. Stack squares in 2 stacks, 3 squares each. Cover with damp cloth. Repeat.
- 2. Press stacks, sprayed-side down, over outside of 4 inverted 6-oz custard c.. Place on rimmed baking sheet.
- 3. Bake in preheated 375'F. oven 8-10 min till golden. Remove to rack to cold. Remove phyllo c. from custard c.. (C. can be made up to 2 days ahead; store in airtight container at room temperature.)
- 4. Reduce oven temperature to 350'F. Core apples from stem end, leaving bottom intact. Pare skin from top third of apple. Place apples in small baking dish.
- 5. Combine sugar, walnuts, cinnamon. Stuff into cored centers. Allow any overflow to fall into baking dish. Pour reserved syrup over apples.
- 6. Bake in preheated 350'F. oven 30-45 min or possibly till tender, basting every 10 min with syrup from dish. If syrup is too thick, add in 1/4 c. boiling water. Remove apples to phyllo c.. Stir raspberries into syrup remaining in baking dish. Spoon over apples. Sprinkle with 10X sugar. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 265mg | 8% |
| Total Carbs 41.65g | 11% |
| Dietary Fiber 7.3g | 24% |
| Sugars 32.49g | 22% |
| Protein 1.19g | 2% |
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