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Caramel Apple Purses

This quintessential fall recipe is from the Letty Flatt, Executive Pastry Chef at Deer Valley Resort.  With apples, cranberries and caramel, it is the very essence of fall. 

Servings: 8-10

Total Time: 20 minutes, not including marinating time.

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Ingredients: 

Directions:

Filling:

3 pounds (about six) golden delicious apples

1 T. butter

1/2 cup dried cranberries

1/4 cup brown sugar

3/4 t. ground cinnamon

pinch of ground nutmeg

Purses:

1 box frozen filo pastry, thawed

1 1/2 sticks butter, melted

Caramel Sauce:

1/2 cup sugar

1 T. lemon juice

1 cup heavy cream

Reserved juices from apple/cranberry mixture

Filling: 

Peel apples and cut them into slices that are about 1/4 inch thick, about 24 slices per apple.  Melt butter in a large skillet.  Add apple and saute until they are just tender.  Remove from heat and mix in cranberries, sugar and spices.  Set aside to cool.  Just before assemble the purses, strain the extra liquid off the apple mixture to reserve for the caramel sauce.  

Purses:

Heat oven to 400 degrees.  Open and unroll package of filo, keeping the dough covered with a semi-moist towel to prevent it from drying out while you are working.  Place one sheet of filo on a cutting board and brush lightly with melted butter.  Place a second sheet of filo on top and brush with melted butter, repeating layers until you have five stacked sheets. 

Cut the stack into four rectangles. Place 1/3 cup of the cooled and strained apple mixture on one of the rectangles. Pull up the corners, forming a package, twisting the dough tight near the top to enclose the apples.  Repeat the process. When you have made eight purses, place them on a baking sheet, sprinkle with melted butter, and bake 20-30 minutes or until golden brown.  Make the caramel sauce while the purses are baking.  

Caramel Sauce:

In a heavy saucepan, mix the sugar and lemon juice to a homogeneous sandy texture.  Cook over medium heat, stirring with a wooden spoon, until the sugar melts and turns an amber brown.  Remove from the heat and whisk in a little of the cream--the hot caramel may seize when you add the cold cream, but will melt again as it cooks.  Return the pan to the heat and gradually whisk in the remaining cream.  Let the sauce come to a boil, stir in the reserved apple juices and cook a few more minutes--it will thicken a bit and acquire a rich golden color. 

Serve: 

Dust the warm purses with confectioner's sugar and place on individual serving plates and drizzle with caramel sauce. 

Add a side that compliments your menu:

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