This dish was one of my favorites to make when I was catering, even if I was making 100 of them in 9 x 13” pans. It is a delightfully fun dish to make with children because there are lots of ways in which they can participate; peeling apples and painting butter on phyllo dough being favorite activities. This is yummy for breakfast, lunch, dinner, snack, side dish, potluck, etc.
Ready
For the Filling:
- ¼ cup butter
- 2 lbs green apples, peeled and diced
- ⅓ cup sugar
- ⅓ cup raisins
- ¼ tsp cinnamon
- 12 oz Havarti cheese with dill or caraway seeds, cut into ½ inch cubes
- Dash pepper
- 2 Tbsp butter
- 2 leeks, cleaned well and sliced in rounds
- 2 Tbsp shallots, finely chopped
- 2 garlic cloves, chopped
- 3 Tbsp fresh parsley, cleaned well and chopped
For the Pastry:
- ½ pound phyllo dough
- ½ cup melted butter (for painting phyllo dough)
Set
- Large mixing bowl
- Large sauté pan
- Pastry brush - medium size
- 9 x 13” glass pan, greased (a greased baking sheet can be substituted)
Go
- Pre-heat oven to 350°F.
- Sauté apples in ¼ cup butter, add sugar, raisins, cinnamon and stir until well blended.
- Increase heat and stir until juices evaporate then, transfer to bowl.
- Sauté leeks, shallots and garlic, add parsley, stir well.
- Add mixture to bowl with apple mixture and then, add cubes of cheese.
- Combine well.
- Wrap in phyllo by layering a piece of phyllo pastry on baking sheet or in a 9 x 13” pan, use a medium size pastry brush to paint melted butter over phyllo sheet and repeat until you have layered 10 or so sheets.
- Add filling to center of pastry and wrap as a package, finish by painting butter on top and sides.
- Bake at 350°F for 35 to 45 minutes. Let cool to set on baking rack cutting into squares to serve.