| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Apples; chopped |
| 1 |
c |
Dried Apricots; Chopped |
| 1/2 |
c |
Almonds; Slivered |
| 1/3 |
c |
Granulated Sugar |
| 1/4 |
c |
Dry Bread Crumbs |
| 1 |
tb |
Lemon Juice |
| 1/4 |
ts |
Ground Nutmeg |
| 8 |
|
Frozen Phyllo Leaves; (Thawed) |
| 1/4 |
c |
Butter; Melted |
|
|
Powdered Sugar |
INSTRUCTIONS
From: vwbug@iadfw.net
Date: Mon, 29 Jul 1996 09:40:38 -0500
Recipe By : Betty Crocker's Cookbook
Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar,
bread crumbs, lemon juice and nutmeg. Fold 1 phyllo leaf in half crosswise
and brush with margarine. (Keep remaining phyllo leaves covered with a
dampened towel to prevent them from drying out.) Place about 2/3 cup of the
apple mixture in center of phyllo leaf 1 inch from narrow end of leaf. Fold
sides of phyllo toward center, overlapping sides slightly. Roll up,
beginning at filling end. Place seam side down on ungreased cookie sheet.
Repeat with remaining phyllo leaves and apple mixture. Bake 30 to 35
minutes or until golden brown; cool. Sprinkle with powdered sugar. Serve
with Soft Custard if desired. 8 SERVINGS; 280 CALORIES PER SERVING.
Mm-recipes Digest V3 #204
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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