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.