Apple Cranberry Phyllo Rolls
This one got away from me. I really didn't plan to make two huge phyllo rolls. But when you have a one-pound box of frozen phyllo dough thawed, you use it. It's not like it's going to be any good next week.
So... I made two huge phyllo rolls.
And my-oh-my did they come out good! We're definitely set with desserts for a while.
I love phyllo but just don't use it enough. It's good savory, it's good sweet. You can fill it with absolutely anything.
This recipe came about because I had just picked up a couple of apples at the store and had a bag of cranberries sitting in the 'fridge. The phyllo has been in the freezer for a couple of weeks. Time to use stuff!
Buttering every other phyllo layer gives it a bit more substance - and actually cuts down on the calories considerably. Not that I did it for that reason... I wanted a bit more chew in the center and a bit less crumbly. I should freeze one for Thanksgiving...
Cranberry Apple Phyllo Rolls
Makes 2
- 1 tbsp butter
- 5 apples, peeled, cored, and chopped
- 1 cup fresh cranberries
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 1/2 cups finely-chopped walnuts
- 1/2 cup demerara sugar
- 1 stick butter, melted
- 16 sheets phyllo dough
Preheat the oven to 350. Combine the apples, cranberries, brown sugar and spices in a heavy covered skilletand cook for about 10 minutes or until tender. Cool to room temperature.
Mix walnuts and demerara sugar.
Layer 2 sheets of the phyllo on table and brush with butter. Sprinkle with walnut and sugar mixture. Repeat three times for a total of 4 2-sheet layers per roll.
Heap the apple mixture along (one end if square, long end if rectangular) of the phyllo dough. Carefully roll up, enclosing filling. Place seam-side down on baking sheet lined with parchment paper.
Brush top with butter and sprinkle with additional demerara sugar.
Bake for 35-40 min minutes. Cool and slice.
Seriously. I have two. I need to freeze one!
Campanelle con Salsa di Olive
It's La Cucina Italiana Pasta Monday! Victor would have been in the kitchen cooking tonight, except he was at the doctors office. He threw his back out making the bed yesterday. 30 hours of excruciating pain later, he went for the drugs. Perfect. It means I will be able to sleep tonight, as well. We've both had back problems over the years. The first time I hurt my back was in a car accident when I was 18. A guy ran a red light on Van Ness as I was crossing on Geary. In the ensuing 40 years, I've managed to screw it up every few years. It's been a while. I'm probably due.
But I digress...
My first two thoughts when seeing this recipe were how wonderful it sounded and how much Ruth would hate it. (It was fabulous. You would have hated it.)
Gaeta olives can be either brine-cured or dry-cured. I found the brine-cured. (Brine-cured Kalamatas can substitute for brine-cured gaetas.) I also found pitted picholine olives. I have a pitter, but if I don't have to use it..... It made for easier work.
The only actual change from the printed recipe is I used the food processor to make the olive paste. I know the arguments for mortar and pestle. I'm neurotic enough to use a burr grinder for my coffee beans at home instead of chopping them with a little Braun. I fully understand the benefits. The mortar and pestle got sold a year or so ago at the yard sale.
Food processor worked just fine.
The recipe made a goodly amount. We used about a third of it for our two generous portions and the rest is going to become bruschetta or something. Maybe a Thanksgiving appetizer...
Another cook note: I did not salt the water for the pasta. The unsalted pasta balanced the olives and the cheese .
Campanelle con Salsa di Olive
4 servings
Olive pesto, delicious over pasta, also makes a great spread for crostini and pizza.
Ingredients
- Coarse sea salt
- 1 cup Gaeta olives, pitted
- 3/4 cup Picholine or other mild green olives
- 2 scallions, thinly sliced (white and light green parts)
- 1 small fresh red chile, thinly sliced, or pinch red pepper flakes
- 1 tablespoon plus 1 teaspoon roughly chopped fresh marjoram leaves
- 1 tablespoon roughly chopped fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- 1 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese plus more for sprinkling
- 1 pound campanelle
Instructions
Bring a large pot of salted water to a boil.
Meanwhile, put olives, scallions, chile, marjoram and thyme into a mortar. Using the pestle with a rotary movement, grind mixture against wall of mortar until combined. Working with 1 to 2 tablespoons at a time, drizzle in oil, grinding and mixing to incorporate as you go, until pesto is combined and smooth. Add cheese and grind to combine.
Cook pasta in the boiling water until al dente. Reserving ¼ cup of the pasta cooking liquid, drain pasta and return to pot. Immediately add pesto and toss to combine, adding as much of the pasta cooking liquid to moisten as desired. Serve immediately with a sprinkle of cheese.