Recipe: Mincemeat Apple Baskets (using phyllo dough)

MINCEMEAT APPLE BASKETS

FOR THE PHYLLO BASKETS:
3 sheets phyllo pastry dough
2 tablespoon butter, melted
1 tablespoon white granulated sugar, divided use

FOR THE FILLING:
2/3 cup prepared mincemeat
2/3 cup tart apple, finely diced peeled cored
1 teaspoon grated orange rind

FOR THE TOPPING:
1/4 cup all-purpose flour
3 tablespoon packed brown sugar
3 tablespoon butter, melted
1/4 teaspoon cinnamon
Devon cream, vanilla ice cream or frozen yogurt (for serving)

TO MAKE THE PHYLLO BASKETS:
Lightly grease 24 mini muffin or tart tins; set aside.

Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Lightly brush with some of the 2 tablespoons melted butter; sprinkle with 1 teaspoon of the sugar.

Top with second sheet; brush with butter and sprinkle with remaining white sugar. Repeat with remaining sheet. Cut lengthwise into 4 strips; cut crosswise into 6 strips to make 24 squares. Press each square into prepared cup.

TO MAKE THE FILLING:
In bowl, combine mincemeat, diced apple and grated orange rind; spoon heaping 1 teaspoon into each basket.

TO MAKE THE TOPPING:
In small bowl, combine flour, brown sugar, 3 tablespoons melted butter and cinnamon; crumble over filling.

Bake in center of 350 degrees F oven until baskets are golden and crisp, about 30 minutes. Let stand in pan on rack for 5 minutes; transfer to rack and let cool slightly.

Serve the baskets warm with Devon cream, vanilla ice cream or frozen yogurt.

TO MAKE-AHEAD:
Let cool completely. Store between layers of waxed paper in airtight container for up to 2 days.

Makes 24 pieces
Source: Canadian Living Magazine Holiday Celebrations, October 2007