Monday, October 15, 2012

Apple-Pecan Bundles with Whipped Coconut Cream

Time to jump into some fall flavors with apple cinnamon week.  Here is my most recent take on apple pie: apples, pecans, maple, and cinnamon in cute phyllo bundles.  Factoring in a couple torn phyllo squares, this recipe makes about 25 bundles,  enough to feed a crowd, though mostly it just fed my pastry-addicted husband.

The Ingredients:
1 package phyllo dough, thawed

Apple Filling:
4 large apples, chopped in roughly 1/4-in pieces (about 6 cups chopped)
1 c pecans, roughly chopped
1/4 c maple syrup
1 T margarine, melted
2 t vanilla
1 t cinnamon
1/2 t salt
3 T flour

Coconut Whipped Cream:
2 cans coconut milk, refrigerated overnight
3 T maple syrup
1 t vanilla
1 t cinnamon
a pinch salt

The Process:
  1. To make coconut whipped cream, place a mixing bowl in the freezer for 10 minutes.  Turn cans of coconut milk upside down, and open from the bottom.  Pour off the semi-translucent liquid and reserve it for another use, then pour the opaque white cream into the chilled mixing bowl.  Whip with a hand-held beater on high speed until soft peaks form.  Add syrup, vanilla, cinnamon, and salt, and continue whipping until soft peaks form again.  Cover and refrigerate until ready to serve.
  2. Preheat oven to 375 degrees.
  3. Toss together apples, pecans, syrup, margarine, vanilla, cinnamon, and salt in a mixing bowl.  Sprinkle on flour and toss to coat.
  4. Divide phyllo dough into 3 stacks of about 6 sheets per stack.  Cover 2 of the stacks with a towel, and work with the remaining stack.  Cut this stack in thirds in both directions to form 9 rectangles, about 4 1/3 x 6 inches each.
  5. Place about 1/4 cup of apple mixture in the center of each rectangle.  Brush the edges of a rectangle with water, gather the corners together over the apple mixture, and pinch together to form a bundle.  As each bundle is finished, place on a baking sheet or, to help bundles hold their shape, in a muffin tin.
  6. Repeat with remaining phyllo dough.
  7. Bake for about 25-30 minutes or until phyllo is crisp and beginning to turn golden-brown.
  8. Cool for at least 10 minutes before serving with whipped coconut cream.

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