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* - in light syrup, thawed, drained and syrup reserved.
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1. Place 2 phyllo sheets side by side on flat surface. Keep remaining
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phyllo covered with damp cloth. Lightly spray each sheet with nonstick
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cooking spray. Stack sheets. Cut into 6 squares. Stack squares in 2
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stacks, 3 squares each. Cover with damp cloth. Repeat.
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2. Press stacks, sprayed-side down, over outside of 4 inverted 6-ounce
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custard cups. Place on rimmed baking sheet.
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3. Bake in preheated 375'F. oven 8-10 minutes until golden brown.
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Remove to rack to cool. Remove phyllo cups from custard cups. (Cups
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can be made up to 2 days ahead; store in airtight container at room
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temperature.)
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4. Reduce oven temperature to 350'F. Core apples from stem end,
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leaving bottom intact. Pare skin from top third of apple. Place
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apples in small baking dish.
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5. Combine sugar, walnuts, cinnamon. Stuff into cored centers. Allow
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any overflow to fall into baking dish. Pour reserved syrup over
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apples.
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6. Bake in preheated 350'F. oven 30-45 minutes or until tender,
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basting every 10 minutes with syrup from dish. If syrup is too thick,
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add 1/4 cup boiling water. Remove apples to phyllo cups. Stir
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raspberries into syrup remaining in baking dish. Spoon over apples.
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Sprinkle with 10X sugar. Serve at once.
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