Apple Croustades

From Bon Appétit magazine

I am a recipe hoarder! Now I have hundreds of clipped recipes from the newspaper. I don’t mind waiting for my appointment…it gives me a chance to catch up on gossip… I mean Housekeeping magazine. If I saw a good recipe I just write it down on the back of the some crumpled receipts…my turn already? Just a moment, I’m almost fini… the kind receptionist offer to copy the page and some luck, she allowed me to take the magazine home.

Try to pare down ever glowing old issues of Bon Appetite magazine I subscribe to is a futile effort. I always re-discover the recipes I wanted to try since the first encounter. It sounds Truly Scrumptious! While the song is playing in my head, I checked for the ingredients…need apples yay?

By coincidence, my husband had jury duty that day, there was a tiny mom and pop produce store proximate to the court house. He stopped to get a few new variety apples.You’re the answer to the wishes, Never never ever go away!

May seem presumptuous  but I think this could be great alternative to usual apple pie on Thanksgiving Day. Honest truly, I do.

Ingredients and Instruction for 12 croustades (Print Recipe Here)

For the filling

• 3 pounds apples Magazine suggested Honeycrisp variety. peeled cored, cut into 1/2 inch cubes. I soaked in lemon water to prevent browning. Note; I sliced horizontally and cut core out with 1 inch round biscuit cutter. See picture below.
• 1/2 cup sugar
• 2 Tablespoon water
• 1/4 cup (1/2 stick) unsalted butter, roughly sliced
• 1/2 vanilla bean pod, split lengthwise and scrape the bean seeds
• 1-1/2 Tablespoon brandy (optional)
• ! Tablespoon fresh lemon juice
• 1/8 teaspoon Kosher salt I used 1/2 teaspoon

1. Stir sugar and water gentry in a large heavy skillet over medium heat until sugar dissolves. Increase heat to medium-high and cook, swirling pan frequently until caramel is golden brown, about 4 minutes. Remove from heat. Immediately whisk in butter then vanilla and stir well.
2. Add apples to pan (do not panic when the caramel ceases up). Return skillet to medium–high heat and cook, stirring occasionally but resist the urge to stir them often so they won’t get too mushy. Add brandy if using. add lemon juice and salt. Toss to coat. Spread out filling on a large rimmed baking sheet. Let cool completely
   

For Assembly

Necessary equipment – 12 regular size muffin tin, pastry brush

• 1/2  cup (1 stick) unsalted butter melted and cooled.
• 9 - 17x12 inch frozen phyllo pastry thawed according to package. I used this organic fillo dough, tastes better in my opinion.
• 1/4 cup sugar
• Powdered sugar for dusting (optional)

1. Butter muffin cups and dust with flour, tapping out excess ( I just sprayed with non-stick spray). Set aside.
2. Preheat oven to 375F. Unroll thawed phyllo pastry. Carefully transfer 1 sheet phyllo pastry to a clean work surface.- cover the rest with plastic sheet then a moistened towel so that phyllo won’t dry out – lightly brush a thin layer of melted butter onto pastry, then sprinkle with generous 1 teaspoon sugar. Top with another sheet of phyllo and repeat the butter and sugar process for a total of 3 layers.
   
3. Cut layered phyllo sheets lengthwise in half, then cut each half crosswise for a total of 4 rectangles. Set aside.
4. Repeat step #2 and step # 3 twice more with remaining phyllo sheet to make 12 rectangles total. If you have limited space, stack up those rectangles using plastic sheet between them until needed.
5. Working with 1 rectangle at a time, insert phyllo pastry in muffin cups, gently pressing onto bottom and up the side. Fill each pastry with 1/4 cup apple filling. mounding in center, gather edges of phyllo together above filling to form a purse. Using the left over filing in pancakes is scrumptious as a cherry parfait, we’ve found.
   
6. Bake for 27- 35 minutes (rotating pan halfway though) until golden brown on top (with my oven it took about 30 minutes). Let cool slightly before unmolding. Run a paring knife around each croustade. Using an offset spatula, support the weight of pastry from bottom to lift. Do not grab from top, it might tear. Serve with a scoop of ice cream or dust with powdered sugar or both. Do-ahead: Croustades can be made 2-days ahead. Let cool completely. Store airtight in refrigerator. Return to muffin pan and rewarm before serving.

Scrumptious as the breeze across the bay! When you’re smiling, it’s so delicious! ….Don’t you love the song?

Speaking of music, my husband and I plus a group of friends are grateful for the opportunity to have enjoyed a preview concert of Portland Youth Philharmonic the other night. They sounded absolutely fabulous!. My daughter was a member of  this orchestra in her teen years, played violin…again that seems like many moons ago.

May you always have a song in your heart.