Phyllo Apple Rolls Recipes

Steps:

• 1. Place thawed phyllo sheets on a flat surface-lay out flat and covered with a damp towel to keep dough moist.
• 2. Preheat oven to 400^. Spray a jelly roll pan lightly with buttery spray. --- Remove towel from dough and spray the top with buttery spray and sprinkle with cinnamon sugar. fold a sheet of the dough (the long way) in half covering the cinnamon sugar. Fold over another piece of dough and repeat.. repeat one more time.So you have 3 folded pieces.
• 3. Place 3 pieces of apple and filling on the short end of the dough and roll dough to cover apples..fold in sides of dough (like a burrito)on long side and roll to the end of the dough. Place seam side down on prepared pan. Brush top with melted butter and sprinkle with cinnamon sugar.
• 4. Repeat with remaining dough. Bake in hot oven for 25- 30 minutes. Remove with tongs to cooling rack. Make a simple powdered sugar drizzle over rolls; sprinkle with more cinnamon, if desired. ---

Steps:

• Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

Steps:

• 1. Preheat the oven to 350 degrees. Combine the apples, dried cranberries, brown sugar and cinnamon in a saucepan and cook for about 10 minutes or until tender. Let stand for 10 minutes to cool.
• 2. Layer 2 sheets of the phyllo on a work surface and spray with nonstick cooking spray; sprinkle with cookie crumbs. Repeat the layers 2 times with the remaining sheets. Spread the apple mixture over the phyllo. Roll the phyllo from the 12-inch side to enclose the filling.
• 3. Place the roll on a baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes. Cool for 10 minutes before slicing to serve. Arrange on serving plates.
• 4. Serve with vanilla yogurt or frozen vanilla yogurt and top with the mint and raspberries. You may also serve with cinnamon cream.

Steps:

• In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple.
• Divide package of phyllo into half (each half makes one strudel).
• Brush each sheet of pastry with melted butter.
• Top with another sheet of pastry and repeat until half of phyllo is used.
• Sprinkle lightly with additional breadcrumbs.
• Divide apple filling in half and spread along length of layered phyllo.
• Roll phyllo loosely over filling to create a roll and place on parchment lined baking sheet.
• Brush generously with butter.
• Repeat with remaining phyllo and apple filling.
• Bake@ 400 for 20 minutes, reduce to 350 and bake for an additional 10 minutes Dust cooled strudels with icing sugar.

Steps:

• Melt the first amount of butter in a large frying pan on medium then add onion, cooking for 5 to 10 min, stirring oftern until softened.
• Add apple, stir, and reduce heat to med-low, cooking for about 20 min, stirring occasionally until onion is very soft and golden - transfer to med bowl and cool for 10 minute.
• Add next 5 ingredients to bowl (chicken to pepper) and mix well.
• Lay pastry sheets on top of each other and cut in half crosswise, making 12 sheets.
• Place 1 sheet on work surface with long side closest to you, keeping remaining sheets covered with a damp tea towel to keep them from drying out.
• Brush sheet with melted butter and cut sheet in half crosswise. Put about 1 tbsp chicken mixture on lowest end of 1 half sheet, about an inch from the edge.
• Fold bottom edge over chicken mixture, then fold in sides, and roll up from the bottom, fully enclosing filling (kind of like wrapping a baby burrito!).
• Place seam side down on greased baking sheet with sides and cover with a separate damp towel.
• Repeat with remaining phyllo and chicken mixture.
• brush top of rolls with any remaining melted butter and bake at 400 degrees for about 15 minutes until pastry is golden and chicken is no longer pink!

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
• Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
• Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
• Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
• Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
• Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
• Serve warm.