A few weeks ago I was fortunate enough to receive a box of super organic apples, produced by a young and small agricultural reality in the Sicilian hinterland, at the foot of Mount Etna. Its peculiarity is based on the objective of integrating organic cultures at mountain altitudes which are usually hostile compared to those at sea level. Although recently established, it clearly aims to carry forward Etna’s local productions and, at the same time, face new challenges through the rediscovery of nature, with new fruit and vegetable cultivations. You know how much I love everything natural, and believe me, being able to use even the peel of a fruit without worries is priceless! Apples are among the most consumed fruits in the world, and we know well how enormous amounts of nutrients are concentrated in their peel. However, being also among the fruits most commonly treated with pesticides and phytosanitary products, you can enjoy these properties only if you are certain of their origin or if they are certified organic. Imagine my joy in receiving them, and the intense, natural, and sweet aroma they released, nothing like those you buy elsewhere! With my lovely stock, I immediately prepared some jams to use for breakfast or as a filling for some tarts to enjoy at snack time! With the peels, I prepared fantastic infusions and finally, these truly special phyllo dough baskets! They are small spoon desserts, filled with milk cream and slices of apples infused with liqueur and cinnamon! Crispy outside and with a soft and aromatic heart inside! Heavenly! My husband literally devoured them and I must say they lend themselves to being the perfect little dessert for the end of a meal, scenic and delicious without going overboard with calories! Preparing them will be extremely simple, so even in the case of unexpected guests, you can amaze them in an original and surprising way in just a few simple steps!
Other desserts with apples:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 7 phyllo dough baskets
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 1/4 cups milk
- 1/3 cup rice flour (or cornstarch)
- 1/4 cup brown sugar
- 3 teaspoons vanilla extract (or seeds from 1 vanilla bean)
- 2 sheets phyllo dough (large)
- 1 apple (organic red)
- 1/4 cup orange liqueur (or white vermouth)
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons brown sugar (+ to taste)
- to taste extra virgin olive oil (for brushing)
Tools
- 1 Sieve
- 1 Small saucepan
- 1 Wooden spoon
- 1 Hand whisk
- 1 Bowl
- 1 Plastic wrap
- 1 Apple corer
- 1 Mixing bowl
- 1 Knife
- 1 Brush
- Muffin tins
Steps
Start by preparing the milk cream so that it can cool completely when filling the phyllo dough baskets. In a saucepan off the heat, sift the rice flour, add the sugar, and mix with a wooden spoon (fig. 1).
Pour the milk in a thin stream while continuing to stir (fig. 2).
Also add the vanilla extract and turn on the heat to a low flame (fig. 3).
Continue to mix with a hand whisk for a few minutes (fig. 4).
When it starts to thicken, be careful not excessively, turn off the heat and continue to stir for another couple of minutes (fig. 5).
Pour the cream into a dish, cover with plastic wrap in contact, and let it cool (fig. 6).
In the meantime, wash the apple very well under running water, remove the central core with an apple corer or a sharp knife (fig. 7).
Cut the apple in half, and from each half, make thin slices (fig. 8). At this point, divide the obtained slices further in half (fig. 9).
In a mixing bowl, infuse the apple slices with water, orange liqueur or vermouth, cinnamon, and brown sugar for at least 30 minutes (fig. 10).
After this time, spread the phyllo dough sheets on a work surface, cut them first vertically and then horizontally, until obtaining 28 squares measuring 5×5 inches (fig. 11 and 12).
Brush the surface of each square with the mixture of water, liqueur, and cinnamon in which the apples are soaked (fig. 13).
Oil the muffin tins and stack 4 squares of phyllo dough for each basket, trying to place each sheet irregularly compared to the previous one to give a dynamic effect (fig. 14).
Add a couple of teaspoons of milk cream inside and level (fig. 15).
Garnish with some apple slices, also placed irregularly (fig. 16).
Add a pinch of brown sugar on top and proceed until all the ingredients are used up (fig. 17).
Bake in a preheated oven at 350°F for 12′ or until they appear well-golden (fig. 18).
Remove from the oven and let cool. You can also garnish with powdered sugar.
And voilà… your phyllo dough baskets with milk cream and aromatic apples are ready to be enjoyed!
Bon Appetit from FeFè’s kitchen!
Storage
👉 Phyllo dough baskets can be stored in the refrigerator for 1-2 days and when ready to serve, put them back in a preheated oven at 350°F for 5′. They will become crunchy again.
