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BAKED APPLE CANNOLI WITH VANILLA CREAM SAUCE  Fan Favorite Winner - Make it Fabulous with Fillo Recipe Contest Ingredients
Baked Apple Cannoli:
2 Golden Delicious apples
1 Granny Smith apple
1 Fuji apple
2 tablespoons lemon juice
1/2 cup light brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons butter
20 sheets Athens® Fillo Dough (9" x 14"), thawed
Butter, melted for brushing
Vanilla Cream Sauce:
2 cups half and half
2 teaspoons vanilla
1/2 cup sugar
1/2 cup light brown sugar
4 tablespoons butter Peel, core, and dice the apples. In a large bowl, combine the lemon juice, brown sugar, cinnamon, and salt. Add the apples and toss to coat. In a large skillet over medium-high heat, melt the butter and add the apples. Cook approximately 10-12 minutes, stirring occasionally, until apples begin to soften. Remove from the heat and cool completely.
Unroll fillo dough on dry work surface. Brush one sheet of fillo dough with melted butter. To prevent edges from cracking, start at the edges and work toward the center. Repeat until five sheets have been stacked and brushed with melted butter. Carefully cut the fillo stack in half across the width, then cut the two halves once more. Make two evenly-spaced cuts across the length of the stack for a total of 12 squares.
Top each square with one tablespoon of the cooled apples, spreading slightly diagonally from corner to corner. Fold opposite corners over the apples to form a tube, pressing gently to seal the top. Repeat layering and filling process with remaining phyllo sheets and apples until there are 48 cannoli. Place pastries two inches apart on ungreased cookie sheets. Bake in preheated 350ºF for 12-14 minutes or until pastry is flaky and golden brown.
While the cannoli are baking, prepare the Vanilla Cream Sauce. In a medium saucepan, combine half and half, vanilla, sugar, brown sugar and butter. Bring to a boil, cook and stir for two minutes or until the sauce begins to thicken.
Remove from heat. Remove cannoli from baking sheets to cool, serve with Vanilla Cream Sauce for dipping.
Yield: 48 Cannoli
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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