As an alternative to more classical desserts, for the last day of 2011 I have devised the following treat.
- 1 large cooking apple
- 2 Tbsp clarified butter or ghee
- 1 tsp ground cinnamon
- 1/8 tsp all spice
- 1 Tbsp light brown sugar
- 2 Tbsp pine-seeds (toasted)
- 1 packet phyllo pastry
- 1 egg (for the egg wash)
- 1 Tbsp caster sugar
- 1/2 cup red raspberries
Core, quarter and dice one large cooking apple. In a pan, melt 1 Tbsp ghee. Add the spices and “cook” for one minute on low heat; transfer the apple dices in the pan, add the light-brown sugar and saute for 10/15 minutes, stirring to caramelize evenly.
Add the raspberries, stir thoroughly until the whole mixture will be ruby red. Turn off heat and let it cool.
In a separate pan, toast the pine-seeds, remove and set aside. In the same pan, melt the remaining ghee.
Heat the oven to 180’C (350’F). Roll out the phyllo pastry. Brush every other sheet with melted ghee; cut in 20 cm (7.5″) squares.
Transfer a dollop of apple/raspberries mixture in the middle of every square; fold each corner toward the center; stick the corners with melted ghee. Transfer on a cookie sheet, brush with the egg wash, sprinkle with caster sugar and bake until puffy and golden brown.
Serve with a dollop (or two 🙂 ) of warm custard.