Indulge in this simple recipe featuring a creamy almond filling and an ultra-crispy phyllo pastry. A truly scrumptious treat.<\/p>\n
For 8 servings:<\/p>\n
– Phyllo Dough: 8 sheets
\n– Apples: 3
\n– Butter: 100 grams
\n– Cinnamon: 1 teaspoon
\n– Brown Sugar: 1 tablespoon
\n– Almond Powder: 2 tablespoons
\n– Heavy Cream: 100 ml
\n– Sugar: 1 tablespoon<\/p>\n
Total Time: 1 hour 6 minutes<\/p>\n
– Prep Time: 26 minutes
\n– Cooking Time: 40 minutes<\/p>\n
1. Prepare the apples:<\/strong><\/p>\n Preheat the oven to 350\u00b0F (180\u00b0C). Peel the apples and slice them into thick pieces. In a pan, saut\u00e9 the apple slices in butter, sprinkle with sugar and cinnamon, and cook until they are slightly candied but not mushy.<\/p>\n 2. Almond cream mixture:<\/strong><\/p>\n Whisk together the egg, almond powder, sugar, and cream until well combined.<\/p>\n 3. Assembling the pie:<\/strong><\/p>\n Grease the phyllo sheets with butter. Layer them in a baking dish, overlapping the sheets and allowing the edges to hang over the sides. Fill the dish with the candied apples and pour the almond cream mixture over the top. Fold the overhanging phyllo sheets over the apples. Bake at 350\u00b0F for about 35 minutes or until the phyllo is golden brown. Dust with powdered sugar. Enjoy warm. It’s delicious!<\/p>\n\n\n
\n Cut the remaining phyllo sheets into strips and lay them across the apples. Sprinkle a little sugar and dot with small pieces of butter.<\/p>\nBaking<\/h3>\n