Do you love caramel apples? Do you love apple pie? Then you will love these caramel apples in phyllo cups.
Easy to make
I had to stop myself from eating just the golden phyllo cups as they came out of the oven. (Wouldn’t hurt to make some extra ones while you’re at work with that phyllo dough and stash them away to munch on later!)
I’m always looking for a technique or method that can be used in more than one way. In this recipe, you get a triple whammy of three simple techniques you can use.
First, the phyllo dough. Using the simple technique here for working with phyllo, you could make these cups savory as well as sweet. Instead of cinnamon and sugar, you could use some freshly chopped herbs, garlic salt, chili powder, or other flavors to make savory phyllo cups. and then, depending on what you’re trying to make, you could fill them with chicken salad, or shrimp, a poached egg and some sun dried tomatoes, or whatever tickles your fancy.
Don’t worry about making the cups look perfect as you lay the phyllo dough into the muffin tins. Just try and cover up all surfaces and press down gently. The cups will puff up a bit between layers in the oven as the butter and any remaining water steams up, but once they are finally baked you will have cups that are just right in size for the apple filling. And if you don’t have a muffin tin, you could always use single serving ramekins or disposable foil ramekins instead.
Second, you can make this simple caramel and fruit filling with the apples, or you could substitute pears, peaches, or other firm fruits. Or, you could skip the fruit altogether and use the cups to serve ice cream or a mousse inside.
Finally, the brown butter. By cooking your butter slightly and browning the milk solids in it, you get an additional nutty flavor that adds a magical hint in so many dishes. We used it back in our Hybrid Serious Eats x Levain Chocolate Chip Cookie recipe.
I won’t go into the details here, but there really aren’t many. Just slowly cook your butter until it releases a nutty smell and becomes golden in color. Not much harder than that really.
So think of this recipe as a starting point, like many of my recipes. It’s a jumping off point, the basic technique you can use and adapt to wherever you’d like to go with your flavors.
We hope you will make this easy recipe soon or for Valentine’s Day! It’s simple and spectacular, and sure to impress.
- For the Tulip Cups
- in One roll phyllo dough cuthalf on the long side
- 1/4 cup cinnamon and sugar mix
- 1/2 cup melted butter
- For the Caramel Apples
- 3/4 cup butter
- 3 inch Fuji apples peeled cored, and cut into quarterchunks
- 1/3 cup sugar
- 2/3 cup heavy cream
- Preheat oven to 350 degrees.
- Prepare a damp towel. Lay this over your phyllo dough and always keep it covered while you are working to prevent it from drying out.
- Butter a muffin tin that has 12 regular muffin cavities, and sprinkle with the cinnamon and sugar.
- Open one package of phyllo dough, and cut in half lengthwise. You will only need one half of one package (usually there are two fully packages in most phyllo dough you find in the grocery store).
- Working with one strip of phyllo at a time, brush the sheet with butter, and fold gently, and press into muffin tin.
- Repeat this with at least 3 to 4 sheets to fill each cavity of the muffin tin, pressing down on the dough so that it leaves a cavity and adheres to the sides of the tin.
- When all nine cups are finished, bake for 10-15 minutes until deep golden brown.
- Remove each baked cup carefully from muffin tin, they are very delicate!
- To Make the Apples
- Place butter in a wide saute pan and cook on medium heat until it begins to smell nutty and is turning slightly golden.
- Add in sugar and cook for about 1 minute until sugar fully dissolves.
- Add in apples and cook for 8-10 minutes, until apples are tender.
- Add in cream and stir well, continue to cook 1-2 minutes until cream is fully incorporated.
- To Serve
- Place warm apples (or rewarm them briefly) in phyllo cups, serve with whipped cream or vanilla ice cream.