Roasted Apples Wrapped in Phyllo, (Bourdelot Style Pommes Genre Bourdelot)
Book Description
The chefs at the French Culinary Institute believe that people have switched to Italian cooking because they do not realize French food can be just as light, fresh, and healthy. Jacques Pepin and his cohorts, Alain Sailhac, Jacques Torres, and Andre Soltner, are out to prove that French cooking really can be deliciously low in fat in The French Culinary Institute's Salute to Healthy Cooking.
In this traditional French dessert, phyllo dough replaces
the rich pate brisee to make a much lighter dish.
Yield: 4 Servings
4 large cooking apples (such as Cortlands)
2 tablespoons granulated sugar
2 tablespoons Calvados (dry apple brandy)
8 squares (6") phyllo dough
Water
2 tablespoons packed light brown sugar
1 large egg, lightly beaten
Preheat the oven to 375F.
Carefully core the apples, making sure that you do not cut through the bottom.
Place 1 teaspoons of the granulated sugar in each apple. Pour 1 teaspoons of the Calvados into each apple.
Place 4 of the phyllo squares in a row on a work surface; keep the remainder covered with a damp paper towel. Using a pastry brush, lightly coat each square with water. Dust each square with brown sugar. Top each square with another piece of phyllo. Brush with water and dust with brown sugar.
Place an apple in the center of each layered phyllo square. Bring the sides up, folding and tucking as necessary, to completely cover the apple. Tuck any excess dough down into the core area of the apple. Using a pastry brush, lightly coat each apple with the egg.
Place on a nonstick baking sheet. Bake for 20 minutes, or until the apples are tender when pierced with a knife and the phyllo is crisp and golden brown.
PER SERVING
216 CALORIES, 2 G. TOTAL FAT, 0.4 G. SATURATED FAT, 27 MG. CHOLESTEROL
