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Prep Time
15 mins
Total Time
1 h
Serves
Serves 8

Ingredients

2
each butter and brown sugar
30
4
small Cortland apples, peeled, cored and halved crosswise
0
1/4
apple cider
60
1/2
slivered almonds, toasted and cooled
125
1/4
Real Semi-Sweet Chocolate Chips & Chunks
60
1
orange zest
15
1/4
sea salt (optional)
1
1
Phyllo Pastry Sheets, thawed in refrigerator overnight
454
3
melted butter, divided
45
3/4
dulce de leche, divided
175

Method

Step 1
Preheat oven to 350°F (180°C). In a non-stick skillet, combine 2 tbsp (30 mL) of butter and brown sugar and cook over medium-high heat until sugar is dissolved, about 3 to 5 min. Add apples and caramelize 2 min. on each side. Add cider and simmer until sauce reduces to about 1 tbsp (15 mL). Cool in refrigerator.
Step 2
In a bowl, mix almonds, chocolate chips, orange zest and sea salt, if using. Set aside. Place 1 sheet of phyllo on a clean surface and brush with melted butter. Place a second sheet of phyllo overtop and brush again with melted butter. Repeat twice to create 4 layers.
Step 3
Cut layered phyllo into 4 squares. Place one caramelized apple half in the centre of each square, add 1 tbsp (15 mL) dulce de leche and 2 tbsp (30 mL) almond mixture overtop. Lightly brush edges of each phyllo square with melted butter and bring corners together to form a blossom. Lightly brush outside of each blossom with melted butter. Repeat steps to make another 4 blossoms. Place blossoms on a parchment paper-lined baking sheet and bake 15 to 20 min. on lower rack. Garnish blossoms with remaining dulce de leche and serve.

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Nutritional Facts Per Serving

Calories:
400
Fat:
14 g
Saturated Fat:
5 g
Carbs:
63 g
Fibre:
3 g
Cholesterol:
20 mg
Protein:
7 g
Sodium:
230 mg