Last weekend, we woke up Saturday morning and decided to explore our new neighborhood a bit and find someplace yummy to have vegan brunch. We wound up walking over to McCarren and ate at Enid's then strolled through the McCarren Park Farmer's Market.
Avi had a mini love affair with some apple tasters they had for people to try so we wound up buying what felt like a bushel of apples when I carried them home. We bought a variety of types of apples and filled our fridge with those and some interesting juices (like fiji apple juice!).
With a fridge overflowing with apples, I figured I should bake something, but most of the time when I try to bake something new I screw it up royally, so I went for the easiest thing I could think of: phyllo dough pastry!
Here's how I did it:
- Preheat the oven to 350 degrees.
- Slice two different apples thinly and place them in a bowl.
- Cover the apples with 2 tablespoons of lemon juice, 1/2 cup of sucanat (or your sugar of choice), 3 tablespoons of maple syrup, 1 tablespoon each of cinnamon and nutmeg and 1/2 tablespoon each of all-spice and cloves.
- Mix the apples so that they are evenly covered and set aside while you get the phyllo dough.
- Take out one package of phyllo and lie it out on a greased baking sheet.
- Place the apples down the center of the dough in a row leaving a bit on each end to fold over.
- Place a few small pads of Earth Balance over the apples.
- Once you've tucked the ends fold over the flaps to cover the apples entirely.
- Melt a couple tablespoons of Earth Balance and brush it over the top of the pastry.
- Sprinkle the top with sugar and cinnamon.
- Bake for 25-30 minutes or until browned a bit on top.