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Apple Tartlets

Eileen Goltz | Pareve

This is a beautiful and delicious holiday dessert.

Ingredients

4 Granny Smith apples

3 tablespoons honey

1/3 to 1/2 cup water

1/2 teaspoon cinnamon

1/2 teaspoon grated lemon rind

3 sheets phyllo pastry

2 tablespoons oil

2 teaspoons of sugar

3 tablespoons sliced almonds, toasted


Instructions

Preheat oven to 350. Peel and slice apples and place them in a large skillet along with the honey, cinnamon, water and orange rind. Bring the apple mixture to a simmer over medium heat; cover and cook, stirring occasionally, until tender, about 15 minutes. Let cool. Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with oil and sprinkle the top with 1 teaspoon of sugar. Repeat, using all but about 1 teaspoon of the oil. Using sharp knife, cut the sheets into quarters. Gently push each square of phyllo into a large muffin cup, separating layers to the ruffle edges. Divide the apple mixture among cups; sprinkle the top with almonds and brush remaining oil over ruffled edges of phyllo. Bake until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm. Makes 4. This recipe can be doubled or tripled