You’ll looove this light, flaky dessert. The sweet/savoury combo is addictive, and- as far as desserts go- these are low on the “bad for you” scale. Have I mentioned that they’re super easy to make? Also, they’re versatile. They can be used as starters or dessert.
- 4 tbsp butter
- 2 tbsp brown sugar, divided
- 1 tsp cinnamon, divided
- 1/2 tsp nutmeg
- 2 apples, sliced
- 1 tbsp vanilla extract
- pinch salt
- 1 pkg Filo Pastry
- 1/4 cup thickened cream
- 1 tbsp sugar
- 200 gram wheel of Brie, sliced in wedges
- 1 egg white
Heat oven to 350F (176C).
Slice apples into wedges (think apple pie). Melt butter in a medium sized pot over medium heat. Add vanilla, salt, nutmeg, 1/2 tsp cinnamon, 1 tbsp brown sugar, and stir until combined. When mixture reaches a low simmer, add apples and stir until coated. Simmer for two minutes, while stirring constantly. Remove from heat. Remove apples from pot with a slotted spoon into a bowl. Reserve butter/sugar mixture in pot. (This recipe can also be made with raw apples. Feel free to skip this entire step for the appetizer version.)
Back to the leftover butter/sugar mixture. Place pot back on heat, add second tbsp brown sugar, simmer for about 5 min, stirring constantly. Whisk in cream. Simmer until thickened.
In a small bowl, stir remaining cinnamon and confectioners sugar together. Set aside.
Remove filo from packaging. Slice all of it in half, diagonally. Take two or three filo leaves (pages?) and place several slices of apples on the wide end, place two slices of brie on top of the apple. Sprinkle lightly with cinnamon sugar. Drizzle with caramel.
Fold sides near to brie in, and then roll from wide end to pointy end.
Brush with egg whites, sprinkle with remaining cinnamon sugar. Bake for about 10 minutes, or until pastry begins to golden.