The story about how phyllo ended an agonizing hunt for a dessert

phillo pistachios apple recipe

Expectations were high but time was running low

Last night my old friend Urge For A Dessert was knocking on the door. I know I should have told him to go away, to force him out of the house and return to eat rolled oats with a pinch of cinnamon. It’s almost spring, the layers of clothes I’ve been hiding in for the last couple of months must come off soon and with that the realization that one can not live on sugar alone.

Then again, it was snowing yesterday and the moist, icy wind hurt me like a bunch of Doctor Fishes with a sudden urge for bone marrow. I need a friend. I needed consolation. I needed dessert.

A quick check in the fridge and pantry rendered the same happiness as Tom Hanks’ character is experiencing when he starts to tear up the packages on his South Pacific island – instead of being encumbered with Nutella, chocolate, ganache, puff pastry and sauces of all kinds it was empty. Totally effin empty.

Allow me here to be like that person who literally nourished by getting to spend a night in front of the screen in the office (for the heck, I’ve even launched meetups just for us night owls) and in all the excitement of getting the temporary satisfaction one get after cleaning up e-mails so late into the night that I sometimes forget to shop. This leads in turn to that when I do it, I’m rebellious and spontaneous like a five-year-old picking things from shelves, freezers and boxes. The shopping list snorts contemptuously and curl in random pockets.

So there I was last night. While the fleeing instinct hurled adrenaline into my body at a stuck-in-elevator-pace, I tried in vain to find something that could be combined to save the evening from turning into another sobbing in the kitchen with fingers in a jar of honey.

And how did that turn out?

Pretty good, if I might say. Wise from previous episodes like this, I had a package of phyllo in the freezer, applesauce (of course!), a small bowl of pistachios and a little butter and sugar. That’s all it takes to create a fab little dessert.

 

Phyllo with apple and pistachio

Tid: Fifteen minutes to prepare and then some time in the oven

  • 1 pack phyllo sheets
  • Apple sauce
  • Pistachios (a handful)
  • 1 dl granulated sugar
  • Melted butter (50 g will do the trick)
  1. Thaw the dough. Take out of freezer in the morning and it will be perfect when you come home from work.
  2. Preheat oven to 220 C.
  3. Place one sheet of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out. Make sure you remove the flour from each sheet using a dry brush.
  4. Brush the sheet with melted butter and sprinkle some sugar on it. Add another sheet, brush and sprinkle. Repeat with a third sheet. (20 GOTO 10, anyone?)
  5. Trim the edges since they tend to be a little dry and cracked.
  6. Cut the sheets into three long strips.
  7. Place a tablespoon of apple sauce one centimeter in on each strip.
  8. Chop the pisatchios coarsely and sprinkle them over the whole strip.
  9. Now fold in the same way as you fold a flag: Take the corner side and fold down towards the opposite side so that you’re forming a triangle. Then fold the opposite corner so that you again have a triangle. Keep folding along the whole strip. Might sound difficult, but once you’ve tried it’s as simple as watching the grass grow.
  10. Brush the little packages with melted butter all over and place on a peace of parchment paper.
  11. Bake in the oven for 15 minutes or until they have a healthy colour. The should be brownish, but be aware that they quickly overcook.
  12. Serve as they are or with a little bit of vanilla ice-cream.
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