6 tablespoons olive oil
4 Braeburn or Gala apples, peeled, cored and coarsely chopped
⅓ cup dried cranberries
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅓ cup slivered almonds
8 (17x12-inch) sheets phyllo dough*
2 tablespoons powdered sugar
Heat oven to 375°F.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add apples, cranberries, brown sugar, cinnamon and nutmeg; mix well. Cook and stir 2 minutes. Remove from heat; stir in almonds and set aside.
Place 1 phyllo sheet in the center of a baking sheet; brush with olive oil. Top with another sheet of phyllo and brush with oil. Repeat with remaining oil and phyllo sheets.
Pile apple mixture in center of phyllo, leaving 2 to 3 inch border. Fold sides up to form an edge around apples. Lightly brush edges with oil. Bake 40 to 50 minutes or until phyllo is light golden brown. Cool to room temperature; dust with powdered sugar if desired.
TIP: *When working with phyllo dough, thaw if frozen. Allow unopened package to stand at room temperature at least 2 hours before using. Room temperature phyllo is much easier to work with than cold. Keep unused sheets covered with plastic wrap and a dish towel to prevent drying while brushing stacked sheets with oil.
Courtesy of the North American Olive Oil Association
Saturated Fat: 2g
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