This past weekend was the final pick your own of the season at Doe Creek Farm orchards. We went on Saturday during a light mist and even though the skies were overcast the drive was beautiful. The low hanging clouds gave the mountains the soft appearance of rolling green velvet. We arrived about noon, grabbed a wagon and a couple of baskets and headed towards the trees. The only variety left was the Goldrush, a crisp dessert apple with a tart tang that sweetens with age, excellent fresh or in pies or crisps. Like always, we got a little carried away. We just kept picking and ended about with about 30 pounds worth. There were 1/2 gallon jugs of fresh pressed cider by the check out register. Who can resist fresh cider? Not us, so we bought a couple of bottles. Hot mulled cider will be perfect when our Hokie guests come back to the inn after a cold late night football game. There will be lots of apple inspired recipes at The Oaks for a while. Here’s one of my favorites.
Apples Bundled in Phyllo
Makes 8-10 bundles
2 tbs butter
¼ cup granulated sugar
¼ cup brown sugar
¼ tsp cinnamon
Pinch of nutmeg
½ tsp vanilla
5-6 tart apples (different varieties if available)
1 sleeve of phyllo dough (16 oz package usually has 2 sleeves)
½ cup raisins (optional)
Slivered almonds (optional)
¼ cup melted butter to brush the bundles
Powdered sugar for dusting just before serving
Defrost 1 sleeve of phyllo in the refrigerator overnight.
Peel and slice the apples. In a large skillet melt 2 tbs butter and stir in sugars, cinnamon, nutmeg and vanilla. Stir in the apples and raisins and simmer until tender and most of the juice from the apples has reduced to a nice sauce.
Use 2 sheets of phyllo for each bundle. Brush the sheets with butter. Place about 3 tablespoons of the apple in the center of the lower third of the sheets. Roll up a couple of times then fold in both sides of the phyllo and continue rolling like you would an egg roll. Repeat with the remaining phyllo and apple mixture. Place each bundle on a greased cookie sheet . Brush butter over the top of each bundle Bake in a preheated 350 degree over 10-15 minutes until the bundles are nicely browned. Allow to cool somewhat as cooked fruit retains a lot of heat. Just before serving sprinkle with almonds and dust with powdered sugar.