Apple and Cinnamon Filo Rosettes with Caramel Sauce
 
Prep time
Cook time
Total time
 
The perfect fall dessert, easy to put together, a favorite for all your fall gatherings!
Author:
Recipe type: Fall Dessert
Cuisine: Mediterranean
Serves: 6
Ingredients
  • 6 sheets of thin filo pastry (I used organic Fillo Factory)
  • For the Apple Filling
  • 3 med. baking apples, cored, and sliced very thinly (I used Mcintosh),
  • 2 tsp. fresh lemon juice
  • ½ cup brown sugar
  • 2 tsp. ground cinnamon
  • ¼ tsp. nutmeg (optional)
  • 4 TBSP. butter, cut into cubes
  • 2 tsp. vanilla extract
  • For the topping
  • ½ cup butter, melted (for brushing on the filo)
  • ¼ cup walnuts, chopped (for topping the rosettes)
  • For the Caramel Sauce (makes 6oz.)
  • ½ cup sugar
  • 1 TBSP. water
  • ½ cup heavy cream, warm
  • ⅛ tsp. salt
Instructions
  1. The filo: remove the defrosted filo package from the refrigerator and set on the counter while you prepare the filling.
  2. The apple filling: core and slice the apples very thinly. Place them in a bowl and toss with the lemon juice. Set a large pan over a medium-high heat and add the sugar, cinnamon, nutmeg and butter. Once the sugar melts, add the apple slices and cook gently, stirring occasionally to coat evenly. After about 10 minutes the apples will become soft and the sugar will turn into a nice syrup. Set aside to cool. When cooled, remove the apple slices with a slotted spoon to a small bowl, leaving the juices behind.
  3. The caramel sauce: set a small saucepan over medium-low heat and add the sugar and the water. Without stirring (important), allow the mixture to melt and turn light brown (if you stir it, the sugar may crystallize). Remove from the heat and, with a wooden spoon, slowly stir in the cream. Return to the heat, add the salt and bring to a low boil. Turn off the heat and place the pot in a cold-water bath to cool completely.
  4. Preheat the oven: to 360F.
  5. Form the rosettes: unroll the filo pastry and remove six sheets of filo. Return the rest to the refrigerator. Place one sheet of filo on a clean surface, with the widest side of the filo in front of you. Cover the rest of the filo sheets with plastic wrap and a clean towel so it does not dry out. Brush some melted butter on the filo and then fold half of it over the other half, lengthwise. Brush the top again with some melted butter. Now, envision this folded filo in thirds. Place some of the apple slices along the lowest third of the filo, then fold the top third of the filo over the middle third so you are left with the 2” strip with the apples on top (the bottom third - see photo, step 3). Bring the folded filo over the apples to enclose them and brush with some melted butter. To create a rosette, roll the filo log on itself (see photo, step 4). Place it in a buttered muffin tin. Repeat with five more sheets of filo and the remainder of the apples.
  6. Ready to bake: once all six rosettes are formed, top each with the chopped walnuts and drizzle the reserved apple juices from the pan over each rosette. Bake for about 25 minutes or until the filo becomes golden color. Let it cool slightly in the pan.
  7. To serve: place the filo rosettes in a platter, drizzle with some caramel sauce and serve at once!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/apple-and-cinnamon-filo-rosettes-with-caramel-sauce/