Last minute full-blown dinner parties always bring out my creative side, so when our friends called us over for what was sure to be a seven course meal, I knew I had to represent with a beautiful desert. I made a mad dash across town from the studio, ran into the house and quickly scoured my fridge to come up with this quirky rustic dish. Voila! Enjoy!
Ingredients
4 Granny Smith Apples
1/2 cup of Brown Sugar
1 stick of Butter
1 teaspoon Cinnamon
8 sheets of Phyllo
1 teaspoon fresh Thyme
3 oz Brie
Begin by softening the butter. Peel, quarter, core, then cut the apples into very thin slices. In a large pot, on low-medium heat, add the sugar and half of the butter and allow it to caramelize, then add the apples, cinnamon and a dash of sea salt. Simmer for about 15 minutes until the juice from the apples has reduced almost all the way. In a small mixing bowl, mix the other half of the warm, melted butter and a tablespoon of brown sugar. Preheat the oven to 400 degrees. Place the first layer of phyllo into a baking dish and brush it with the butter and brown sugar mixture. Repeat this process with the remaining seven sheets of phyllo, then slowly spoon the apple mixture into the center of the phyllo leaving about an inch and a half around the perimeter. Fold the edges in, then brush the top of the folded phyllo with the remaining butter and sugar mixture. Pop it into the oven for 20 minutes or until the top edges of the phyllo are golden brown. Enjoy!
Mommy Hiker 