| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Desserts |
12 |
Servings |
INGREDIENTS
|
|
Safflower oil for coating |
|
|
Baking pan |
| 2 |
c |
Thinly sliced green apples |
| 1/2 |
c |
Dried currants |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Date sugar |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 3/4 |
c |
Ground almonds |
| 8 |
|
Sheets filo |
| 1/3 |
c |
Melted unsalted butter |
| 1/2 |
c |
Apricot preserves |
INSTRUCTIONS
1. Preheat oven to 375 degrees F. Lightly oil a 9- by 12-inch baking pan
with shallow sides.
2. In a medium saucepan over medium-high heat, cook apples, currants, lemon
juice, vanilla, and date sugar until soft (about 15 minutes). Remove from
heat and let cool.
3. In a small bowl mix cinnamon, nutmeg, and almonds. Set aside.
4. Sprinkle each sheet of filo with 2 teaspoons of the melted butter, then
spread butter to coat filo evenly. Sprinkle sheets with almond mixture and
pile one sheet on top of another. Line prepared baking pan with stack of
filo sheets, folding edges where necessary to make 1-inch sides.
5. In a small saucepan over medium heat, cook apricot preserves until soft,
then spread evenly over top sheet of filo. Spoon apple mixture over
preserves.
6. Bake pastry until slightly browned (about 20 minutes). Let cool, then
cut into 2-inch squares.
Makes 12 squares.
Recipe By : the California Culinary Academy
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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