INGREDIENTS

INSTRUCTIONS

When you core the apples, core a wide hole and chop the apple that you
remove, along with an additional chopped apple, if desired. Chop the
almonds, mix with sugar, cinnamon, raisins and apple and add a bit of
wine if the mixture is dry.
Stuff this into the apple.
Roll the phyllo dough into square, one per apple. Place the apple in
the center and fold the dough up around it. I rolled out an
additional square and cut "leaves" from it with which I topped the
apples. Brush dough either with beaten egg or melted margarine. Bake
until golden brown.
The catch with this one is that the dough doesn't keep well. This is a
recipe that is best used when you can bake it while eating dinner and
serve it immediately from the oven, or when company is coming for
dessert alone. It is okay on Friday nights, but not worth serving for
Shabbat lunch.
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Feb 2,
1999, converted by MM_Buster v2.0l.

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