Roasted Apple Compote in Phyllo Cups

FM Staff

Yield: 24 servings

1 oz. sugar
1/2 Tbsp. cinnamon
16 each phyllo pastry, full sheets
Pan release spray, as needed

20 oz. prepared, flame-roasted Fuji apples, chopped
8 oz. Calimyrna figs, halved
4 oz. dried cranberries
1 each oranges, zested
10 oz. orange juice, freshly-squeezed
12 oz. water
1 tsp. vanilla extract
1 each star anise pods
36 oz. vanilla frozen yogurt, fat free

1. Blend together the sugar and cinnamon in a small bowl; place in a shaker.

2. Using 4 sheets of phyllo dough per batch, lay one sheet on a work surface. Spray the sheet with pan release and sprinkle with cinnamon sugar.Top with another phyllo sheet and repeat the process for 2 more layers. Cut into 6 equal squares and arrange in a standard muffin tin to form cups. Repeat process for 3 remaining batches of phyllo sheets.

3. Bake in a preheated 350°F oven for 5 minutes or until golden brown.

4. Combine the apples, figs, cranberries, orange zest, orange juice, water, vanilla and star anise in a saucepan and bring to a boil. Reduce heat and simmer until most of the liquid is reduced, stirring frequently. Remove the star anise.

5. For each serving, place 1 phyllo cup on a plate; fill with 13/4 oz. of apple mixture, and serve with 11/2 oz. of vanilla frozen yogurt.

Recipe and photo from Simplot.