Phyllo Apple Rosettes
The crunchiness of phyllo dough and the sweetness of the apples makes this dish a winner! Oh, and not to mention how pretty it looks! I love flowers in any form... also in cooking. It looks complicated but it is not, resulting in absolute perfection!
The key to this dish is to soak the apples for at least an hour so that they get nice and soft.
Also, use high quality jam, it will add an amazing flavor.
1 package of phyllo dough, 18 sheets, thawed
2 Pink Lady apples, thinly sliced (cut the apple in half, remove the core and slice)
Juice of 1 lemon
1 tablespoon agave
6 tablespoon coconut oil, melted
1 can of blackberry jam or your favorite kind
Heat oven to 375° F
Take a bowl and add the sliced apples, lemon juice and agave. Let it soak for at least an hour. They will get softened and easier to work with.
Take 6 ramekins, greased with coconut oil.
Take 6 phyllo dough sheets and lay on a working surface.
In the meantime cover the rest of the phyllo dough with wet kitchen towel, to prevent it from drying and breaking.
Cut the dough into half (horizontal).
Take a brush, dip in the coconut oil and brush the first layer. Sprinkle with cinnamon, and spread blackberry jam on top. Then take some apple slices, and lay on the edge of the sheet so that the round part with the peel will be half outside the dough. Then take the lower part of the dough and fold twice until you cover half of the apples. Now that you have a flat log, brush the dough with some more coconut oil, and start rolling the dough all the way while brushing every part with the coconut oil. Place the rosette in the remakin dish. Keep doing the same thing until you finish with the dough and apples.
Bake in the oven for about 40 minutes. Let it cool down. Dust with powdered sugar and serve.