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Baked Apples #10

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  • 6 Apples; cored
  • 1/2 c Raisins
  • Cinnamon
  • Sugar
  • Chopped almonds
  • Phyllo dough
  • Margarine


When you core the apples, core a wide hole and chop the apple that you remove, along with an additional chopped apple, if desired. Chop the almonds, mix with sugar, cinnamon, raisins and apple and add a bit of wine if the mixture is dry.
Stuff this into the apple.
Roll the phyllo dough into square, one per apple. Place the apple in the center and fold the dough up around it. I rolled out an additional square and cut "leaves" from it with which I topped the apples. Brush dough either with beaten egg or melted margarine. Bake until golden brown.
The catch with this one is that the dough doesn't keep well. This is a recipe that is best used when you can bake it while eating dinner and serve it immediately from the oven, or when company is coming for dessert alone. It is okay on Friday nights, but not worth serving for Shabbat lunch.
Posted to JEWISH-FOOD digest by Helen Ring <> on Feb 2, 1999, converted by MM_Buster v2.0l.