Рецепт Apple and Chocolate Phyllo BALUCHON parcels
Adorably, elegant offerings found within apple and chocolate filled pastry parcels. This time, apple pickings had inspired me to make it the star of the parcel fillings.
For a dedicated post...refer to:
http://www.foodessa.com/2011/10/apple-chocolate-phyllo-baluchon-parcels.html
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Canadian
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| Приготовление: | Порций: 24 parcels |
Ингредиенты
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Инструкции
- . Preheat oven at 375F/190C/Gas 5. Position rack on second level from the bottom. Use two large baking sheets, lined with parchment paper or a 'Silpat' (silicone carpet)
- . MAKE THE FILLING usually best to prepare this ahead of time up to a day): In a large skillet, melt the butter on medium heat. Add the apple slices and sauté until most of the moisture has seeped out. Add the brown sugar, salt and orange. Combine to cook a few minutes. If so desired, the (optional) Rum can be added at this point. Let the moisture cook out. Remove apple mixture from the heat and cool to room temperature. This may take at least an hour plus. Once cooled, add the vanilla and cinnamon to the mix. Lastly, just right before making the pastry parcels, add the chocolate chips as well as the nuts to complete the filling.
- .ASSEMBLY OF PARCELS: In a small bowl, melt the butter and add the oil to complete the brushing mix required to soften and flavour the Phyllo sheets. After all your ingredients are ready to be assembled, go ahead and unwrap the four large sheets of Phyllo pastry. Temporarily, place the sheets (optionally within parchment papers) under a very humid tea towel. The remaining sheets should quickly be re-wrapped and stored for future recipes.
- . Lay one sheet flat on a clean surface. With the butter mix, quickly use broad brush strokes to coat the outer edges inward to completely cover the surface. Make sure not to saturate the sheets. Then, place another sheet immediately over it. Repeat the brushing for the second sheet. With either a pizza cutter or a sharp knife, divide the sheet in 12 equal squares (3 cuts length wise x 4 cuts width wise). In each square center, spoon a small amount of the filling. Leave a generous outer dough edge in order to facilitate the parcel making. Once all squares are done, lift the corners of the dough, to then gather in the center. Afterwards, gently twist and press down slightly. Repeat for the rest of the parcels. Lightly brush a little of the butter/oil mix on each parcel. Place the parcels evenly on the first baking sheet.
- . BAKE for 12-14 minutes or until the tops and bottoms are golden brown. Remove them from the oven and have them slightly cool on the sheet before transferring on a metal rack. While the first batch of parcels are baking, continue to make the last portion of the 'baluchons'.
- . Once all parcels have cooled significantly...sift confectioners' sugar to give them their finishing touch. . These pastries are definitely best eaten within the next few hours after being made. Usually, not a big problem to have ;o) Otherwise, they will unfortunately soften and the crisp pastry will not be enjoyed as much. If you do happen to be left with extras, refrigerate them in an airtight container. They can remain there no more than 3 days. Re-heat them in a very low temp. oven for no more than 10 minutes.
- . Happy baking and flavourful wishes...FOODESSA.com