Caramel-Apple Phyllo TartChristmas Baking with SusieJ

Measurements [metric]

  • 1 T margarine
  • 6 Granny Smith apples, each peeled and cut into 16 wedges
  • 1/2 c golden raisins (optional)
  • 1/3 c firmly packed brown sugar
  • 1/2 t ground cinnamon
  • butter-flavored vegetable cooking spray
  • 6 sheets frozen phyllo pastry, thawed
  • 1 t powdered sugar
  • 1/4 c 1% low-fat milk
  • 12 small soft caramel candies

Melt margarine in a large nonstick skillet over medium-high heat. Add apples, and saute 15 minutes or until tender. Add raisins, sugar, and cinnamon; stir well. Remove from heat and let cool.

Coat an 11-inch tart pan with cooking spray. Gently press 1 sheet of phyllo into pan, allowing end to expend over edges; lightly coat phyllo with cooking spray. Place another sheet of phyllo across first sheet in crisscross design; coat phyllo with cooking spray. Repeat procedure with remaining 4 phyllo sheets. Fold in phyllo to fit pan, and form a rim.

Bake phyllo shell at 375 degrees F for 15 minutes or until golden. Cool on a wire rack. Sprinkle with powdered sugar.

Combine milk and caramels in a small saucepan; cook over medium heat until caramel melts, stirring constantly. Remove from heat. Spoon apple mixture into phyllo shell; drizzle caramel mixture over apples.

Sometimes working with phyllo can be a bit of a pain, but it's easy here and definitely worth it for this recipe.

Note - due to the phyllo, this desert is best eaten the day it's made.