Let the apple pie cool down for a while and it will be much easier to take out of the baking pan. This is the 2nd time I've made this pie..STUNNING..My palette is complete.. 1/2 cup (1 stick) unsalted butter, melted, divided, 10 sheets frozen phyllo pastry, thawed (each about 13x18 inches), 2 1/2 pounds Gala apples, preferably small (about 6), A 9" pie pan (not deep dish), pastry brush, mandoline. In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and cornstarch. Spread 4 tablespoons of bread crumbs, 5 tablespoons of hazelnut and 1/3 of the apple mixture on top of the sheet. Spoon apple mixture into the pie plate, forming a large mound. To joycebg: phyllo and filo are the same thing. Bake 12 minutes or until phyllo is golden … https://magicskillet.com/recipe/phyllo-dough-apple-strudel-dessert-recipe Phyllo dough cups are filled with apples drowned in caramel. You don't have to be rude. Preheat oven to 325°F. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving. This type of phyllo dough apple pie is often prepared in the Balkan regions. Also the flavor of the filling is a bit bland. 125 g (1/2 cup) of bread crumbs Place in the oven and bake for 30 to 35 minutes Homeopathy Practitioner From Beirut, Lebanon, Rural East Africa Benefits From Solar Power Programs, Chickpeas and Adzuki Bean Patties with Chia Seeds, Lasagna Recipe with Spinach, Kamut and Ricotta Cheese, Kale Salad With Zucchini, Sun-dried Tomatoes And Asiago Cheese, Gluten-Free, Organic and Non-GMO Pasta With Caprese Sauce. Is there a mistake on this recipe ? If you liked this “Phyllo Dough Pastry Apple Pie”, and you would like to try another delicious recipe from this region, here is the recipe for the famous gluten-free “Reform Cake“, the undisputed queen of cakes! I used my cast iron pan this time and it came out perfect!! Don't worry, we've kept the familiar flavor so even … This type of phyllo dough apple pie is often prepared in the Next layer of phyllo dough sheets – follow the same procedure described in step 7. If you’re not into phyllo dough, a buttery and flaky pie crust will work too. This recipe resembles another on epicurious that I find far more visually interesting. You could also add raisins (pre-soaked in warm water) to the pie filling for a different taste. Turn up the heat to 400F (200C) degrees and bake for another five minutes to create a crispy pie surface. Gather overhanging sides of phyllo sheets up to form a galette-style pie (where some of the fruit remains exposed in the center). 15 g (4 tablespoons) of ground cinnamon Final layer of phyllo dough sheets – follow the same procedure described in step 7. The frozen phyllo dough helps us here, providing the pretty, flaky shell to hold the apple filling. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use). A mandoline is essential for creating the thin, elegant layers of this pie filling. I followed he directions exactly, including the baking time, and it came out perfect. However, puff pastry is NOT. Brush pie pan with about 1 Tbsp. It's all about the layers and ruffles in this dramatic seasonal pie. It just didn't seem right to leave in the cores. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go. You may want to serve it with a knife and a fork, since the large slices of apples are easier to eat when sliced into. Transfer to a wire rack. Might add a touch of nutmeg to the apples next time, wouldn't change anything else! Sounds delicious. 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