APPLE CROUSTADES

APPLE CROUSTADES image

Yield 12 people

Number Of Ingredients 15

Ingredients

Filling
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/2 vanilla bean, split lengthwise
3 pounds large Honeycrisp apples (4-5), peeled, cored, cut into 1/2-inch cubes
1 1/2 tablespoons brandy (optional)
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
Assembly
1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for pans, room temperature
All-purpose flour (for pan)
9 17x12-inch sheets fresh phyllo pastry or frozen, thawed (from one 1-pound package)
1/4 cup (about) sugar
Powdered sugar (for dusting)
12 muffin tins

Steps:

Stir sugar and 2 Tbsp. water 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. Scrape in seeds from vanilla bean and stir well. Add apples to pan; stir to coat.Return skillet to medium-high heat and cook, stirring occasionally, until apples are soft but not mushy, about 10 minutes (don't stir often). Remove from heat. Add brandy, if using, lemon juice, and salt; toss to coat. Spread out filling on a large rimmed baking sheet; let cool completely. DO AHEAD Filling can be made 4 hours ahead. Let stand at room temperature. Preheat oven to 375°. Butter muffin cups and dust with flour. Set aside. Unroll phyllo and place on a work surface. Cover with a sheet of plastic wrap, then with a damp kitchen towel. Carefully transfer 1 sheet phyllo pastry to a clean work surface. Using a pastry brush, lightly brush a thin layer of melted butter onto pastry, then sprinkle with generous 1 tsp. sugar. Top with another sheet of phyllo. Brush with butter and sprinkle with generous 1 tsp. sugar. Repeat 1 more time with phyllo, butter, and sugar for a total of 3 layers of phyllo. Cut layered phyllo sheets lengthwise in half, then cut each half crosswise into 2 rectangles for a total of 4 rectangles; set aside. Repeat layering and cutting 2 more times for a total of 12 rectangles. Working with 1 rectangle at a time, arrange phyllo pastry in muffin cups, gently pressing onto bottom and up sides, being careful not to tear phyllo. Fill each pastry with 1/4 cup apple filling, mounding in center. Gather edges of phyllo together above filling to form a purse. Bake croustades, rotating pan halfway through, until golden brown on top and bottom (use a small offset spatula to lift up croustade to check), 27-35 minutes.Let cool slightly.Dust with sugar. Serve w/ ice cream.