Ingredients
- 1/2 cup apple juice
- 1/2 cup golden raisins
- 5 Granny Smith apples, peeled, cored, halved, and thinly sliced
- 1/2 cup brown sugar, packed, plus more for sprinkling
- 1 tablespoon ground cinnamon
- 1 tablespoon granulated sugar
- 1/4 cup chopped pecans
- 2 to 4 tablespoons butter, cut into pieces
- 7 sheets phyllo dough, thawed
- 2 to 4 tablespoons butter, melted, plus more for brushing
- Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
Combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
In a saucepan, combine the apples, brown sugar, and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown. Set aside and let cool.
Combine the cinnamon, granulated sugar, and nuts together. Melt 2 to 4 tablespoons butter.
Lay out a phyllo pastry sheet, brush with butter, sprinkle with nut sugar mixture, and put another sheet on top. Repeat this process until all 7 sheets are used up.
On the last buttered sheet, put stewed apple mixture in a line across the sheet horizontally, leaving 1- inch on each side.
Carefully roll the pastry away from you to resemble a log.
Close the ends with your fingers, brush the top with butter, and sprinkle extra brown sugar on top. Bake in the oven until lightly browned and crisp on top, 35 to 40 minutes. Let cool and serve in 2-inch slices with whipped cream.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By jtbrey
on January 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Although this desert turned out well, I was unsure of what to do with the raisins soaking in apple juice and did not know if the apples needed to be drained prior to spreading on the phyllo dough. Next time I will not use raisins at all, will use way more pecans (maybe a whole cup and will spread several layers of phyllo dough 97 - 10 in the bottom of a cake pan, then put the apples and nut mixtures on and top with several more layers of phyllo, avoiding the whole 'log' idea.
By jtbrey
on January 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Although this desert turned out well, I was unsure of what to do with the raisins soaking in apple juice and did not know if the apples needed to be drained prior to spreading on the phyllo dough. Next time I will not use raisins at all, will use way more pecans (maybe a whole cup and will spread several layers of phyllo dough 97 - 10 in the bottom of a cake pan, then put the apples and nut mixtures on and top with several more layers of phyllo, avoiding the whole 'log' idea.
Read all 2 reviews