Wednesday, December 7, 2011

12-7-2011 Apple Rum Croustade

Sorry guys, the blog has taken a back seat to about a million other things going on in my life right now. From the never ending to do lists and Hanukkah shopping, to Shabbat coming in at 5:00 p.m., things have been crazy around here. We've had more than our share of viruses, split chins, doctors visits and rounds of antibiotics lately. So as you can see cooking has not been my #1 priority.

Last Friday night, I made a beautiful Shabbat dinner, and I tried a few new recipes. Everything was good, but the dessert, Apple Rum Croustade, was by the far the best part of our meal. It was served warm out of the oven, oh my gosh just talking about it right now is making me want a piece. Sorry I don't have a picture for you to get a visual, you will just have to make it.

Apple Rum Croustade

I got this recipe from Kosher By Design Lightens Up, (thanks Colette for letting me borrow it.) I know this recipe looks semi hard, but don't fret, it is easier than you would think.

Nonstick cooking spray
1 T. margarine
2 large Granny Smith Apples, peeled, cored, and cut into 1/4 inch pieces
2 large McIntosh, Braeburn, or Gala Apples, peeled, cored, and cut into 1/4 inch pieces
1 T. orange juice
1/2 t. vanilla
3 T. dark brown sugar
1 t. ground cinnamon
2 T. cornstarch
2 T. rum (preferably dark)
12-14 sheets Phyllo Dough, sold in a box in the freezer section near puff pastry, defrost overnight in the refrigerator
1/2 C. chocolate chips

Preheat oven to 350 degrees
Heavily spray a 9" spring form pan with non stick spray, or alternately line a 9" cake pan with parchment paper and spray with nonstick spray.

Melt the margarine in a large nonstick skillet over medium heat. Add the apples, vanilla, and orange juice, and saute for 3 minutes, then add the brown sugar and cinnamon, and stir. Cook for 4 minutes until the apples are softened, you do not want them to get mushy though.

In a small bowl use a fork and whisk together the cornstarch and rum. Carefully add this mixture to the apples, then cook until the apple mixture has thickened and looks carmelized. Remove from the heat.
(If the rum ingnites when you add it to the pan, don't worry, it will quickly die down.)

Unwrap the phyllo dough. Fold a sheet in half lengthwise. Spray with nonstick spray and lay in the prepared pan so one end touches the middle and the other end comes up the side and hangs over the edge of the pan. Repeat this with a second sheet and overlap the first sheet by 1 inch. Repat with remaining phyllo sheets all the way around in a spoke-like fashion. You want the pan to be completely covered.

Now pour the apples into the center of the pan. Sprinkle the chocolate chips evenly over the apples.
Starting with the last sheet of phyllo you placed in the pan, lift the end and twist it towards the center of the filling. Repeat all the way around (the original recipe leaves the center peeking through, although I closed mine up completely).

Bake for 30 minutes, until golden. Remove the sides of the springform pan, or slide out of the cake pan. Serve warm in slices. Would be good with parve ice cream.


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