Recipe
(Serves: 6)
1 sheet of Frozen phyllo dough (For making the puff pastry easier, getting frozen Phyllo Dough from the local store is recommended)
FILLING
3 Pink Lady / Fuji apples (if we have the remaining apple compote from the previous apple oatmeal recipe, it will do too)
75g Sugar
28g Butter, cold
1 Star anise
30g Grand Marnier
Splash of lemon
Preheat oven 400°F / 205°C
Peel and core the apples, cut them in halves. Keep them in water with a splash of lemon to prevent oxidation.
MAKING CARAMEL
Melt sugar till it hits 350°F / 175°C, add butter and whisk to stop the cooking and take it off the stove.
Return caramel back to heat, add apples and star anise and cook over medium heat,
Cook in syrup till apples are soften 3/4 of the way BUT not to a mush (Mine took about 8 mins)
Add the Grand Marnier towards the end. Set aside.
Transfer the apples onto a plate and pour the caramel into a 6" mould bottom. Then arrange the apples starting from the outer diameter of the round mould and work towards into the center. Let it cool for 8 mins.
Roll out the Phyllo Dough and use a fork to poke around, this will allow steam to escape. Return it to the freezer for 10 mins as we want it to be cold.
Lay the phyllo dough over the apples and tuck in some extra overlaps. Bake them into the oven for 20 mins (The first 20 mins is to puff the pastry)
Then we bring down the oven temperature to 350°F / 175°C for additional 15 mins (this is to caramelize the apples underneath.
Let it cool for an hour before we flip it over and serve.