1 Granny Smith apple, peeled, cored, and roughly chopped
1/3 cup peanuts or other nuts, roughly chopped
1/3 cup plus 2 tablespoons semisweet chocolate chips
12 caramel cube candies, quartered
1 package thawed phyllo dough (about 1 pound) or 12 sheets
8 tablespoons unsalted butter, melted (1 stick)
Confectioners' sugar for dusting
Scrunch up pieces of aluminum foil to make twelve 1/2-inch by about 1-inch cone-like molds for forming the ghosts. Set aside. Line a baking sheet with parchment paper.
Mix the apple, nuts, 1/3 cup of the chocolate chips, and caramels together in a bowl.
Preheat the oven to 400 degrees F.
Remove phyllo from the package, unroll, and cover with a damp towel. (Take care to keep the phyllo covered while you form the ghosts.)
Lay 1 sheet of phyllo on a clean work surface, brush lightly with the butter. Fold the sheet in half, brush the surface again with butter. Fold phyllo 1 more time to make a square. Place a heaping tablespoon of the apple filling in the center of the square. Gather the corners of the phyllo up around the filling, then pinch the dough around the filling. (It should look like a Halloween sheet ghost, with a small head and a drape of phyllo.) Place the foil cones inside the open part of the phyllo. Lay the ghost flat on the prepared pan, reshaping the phyllo if needed. Repeat with the remaining filling and phyllo.
Bake until the phyllo is light brown and crisp, about 15 minutes. Cool.
When ready to serve, melt the remaining 2 tablespoons chocolate chips in a small bowl in the microwave. Generously sift confectioners' sugar over the ghosts. To make the ghost eyes, lightly touch 2 spots on the head of each ghost with a moist finger to remove some of the sugar. Then dab or pipe the melted chocolate in the 2 spots to make eyes. Cool, remove the foil molds and serve standing on a platter.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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