Apple Bundles, Caramel Sauce
Comments: The rich smooth caramel sauce, ‘dulce de leche’, adds smoothness to the apple filling.
Servings: 8 bundles
2 tablespoons [30 g] butter 2 tablespoons [30 mL] brown sugar 4 small 'Cortland' apples, peeled, cored then halved thickwise 1/4 cup [60 mL] natural apple juice 1/2 cup [125 mL] cooled roasted slivered almonds 1/4 cup [60 mL] semi-sweet chocolate chips or pieces 1 tablespoon [15 mL] grated orange rind 1/4 teaspoon [1 mL] sea salt [optional] 1 [1-pound / 454-g] pack phyllo pastry sheets, thawed overnight in the refrigerator 3 tablespoons [45 g] melted butter 3/4 cup [190 mL] 'dulce de leche' caramel Preheat oven to 350F° [180°C]. Into a non-stick frypan over medium-high heat, heat together butter and brown sugar until completely dissolved, for approximately 3 to 5 minutes. Add apple halves; caramelize for 2 minutes on each side. Pour in apple juice; leave to reduce to 1 tablespoon [15 mL]. Reserve refrigerated. Into a bowl, mix together cooled roasted slivered almonds, semi-sweet chocolate chips or pieces, grated orange rind and, if desired, sea salt. Set aside. Lay one sheet phyllo pastry dough onto a clean surface; brush all over with melted butter. Top with a secong sheet phyllo pastry dough; brush once more with melted butter. Repeat twice to get 4 layers. Cut dough into 4 squares. Arrange one caramelized apple half in the middle of each square. Top each apple half with 1 tablespoon [15 mL] of the 'dulce de leche' caramel and 2 tablespoons [30 mL] of almond mixture. Lightly brush all around the outside of each dough square with melted butter then pinch together all dough corners shaping bundles. Lightly brush the outside of the bundle with melted butter. Repeat with remaining bundles. Arrange onto a baking sheet already lined with parchment paper; transfer onto lower rack of preheated oven for 15 to 20 minutes. Sprinkle bundles with remaining 'dulce de leche' caramel.