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Ingredients:
1/2 cup raisins
2 to 3 Granny Smith apples, peeled, cored and sliced 1/8 inch thick
1/2 lemon juiced
1 teaspoon cinnamon
1/2 cup sugar, plus ¼ cup, for sprinkling
5 sheets phyllo dough
2 egg whites
2 teaspoons extra-virgin olive oil
1/4 cup panko bread crumbs
1/4 cup chopped Mama Mellace's Cinnamon Roasted Almonds
Preheat da oven to 350 degrees F. Line-a baking sheet with-a parchment paper. In a large bowl, combine da apples, lemon juice, cinnamon, sugar, and plumped raisins. In a medium bowl, whisk together da oil and egg whites, make-a sure-a to mix them well. Place 1 sheet of da phyllo on work surface and lightly brush with the oil-egg white mix. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of da phyllo on top of the sugar mixture and brush it with the with oil-egg white mix, but don't-a top with more sugar, panko, and almonds. Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave-a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then-a fold the side edges over. Continue to roll-a the stack away from you, until the filling is completely sealed in and the seam is on the bottom. Transfer to the lined baking sheet, brush the top with the oil-egg white mix and sprinkle with-a 1 more tablespoon of sugar. Place in da oven and bake for 30 minutes. Let-a cool before serving.
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