KosherEye
<<< o >>> Kosher Food Blogger’s Conference and KosherFeast <<< o >>> Rosh Hashanah Stars - 2014/5775 <<< o >>> Introducing Herzog “Variations” <<< o >>> Sifted <<< o >>> Braciole. . . My Way <<< o >>> The Jewish Year by Artist Carly Q <<< o >>> KosherFeast 2014 <<< o >>> Rosh Hashanah Wine Picks <<< o >>> WÜSTHOF - A Cut Above <<< o >>> DIY Professional Baker's Grease <<< o >>>
Bookmark and Share
Sticky Honey and Apple Crisps PDF Print E-mail

KosherEye.com

Honey_apple_crisps
Adapted from a recipe by Sharon Lurie

Ingredients

1 lb. box phyllo pastry
1 bottle honey (1 1/4 cups)
Cinnamon and sugar mix (2 tsp. cinnamon + 1 cup brown sugar)
1/2-cup warm apricot jelly/jam
3 large red apples

Directions

Phyllo pastry normally contains 2 rolls phyllo pastry.
Unroll one and separate the sheets.
Line a baking tray with tin foil and spray with a little olive oil.
Place the first sheet of phyllo pastry directly onto well oiled tin foil.
Drizzle with honey and sprinkle with a little cinnamon sugar.
Place next sheet of phyllo on top of the first and paint with apricot jam.
Follow with the next sheet of phyllo and drizzle with honey.
When you get to top layer, paint with olive oil, drizzle with honey and place thinly sliced apple on top of the final layer.
Sprinkle with icing sugar and bake in a preheated oven 140 Deg C for 45 minutes. Switch oven off and leave apple crisps in the oven for 30 minutes.
Remove from oven, allow to cool and break up into rough squares.
If you find they are getting a little soft, place them into a warm oven 140 Deg. C for about 15-20 minutes to crisp up.

Notes

Recipe: Kosher, parve, dessert, Rosh Hashanah

 
<< Start < Prev 1101 1102 1103 1104 1105 1106 1107 1108 1109 1110 Next > End >>

Page 1102 of 1575
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3