Onelite Free Recipes Blog

Sauteing the apples first to let the water evaporate ensures a crisp crust.

Ingredients

6 Golden Delicious apples 6 Granny Smith apples 2 tablespoons unsalted butter 6 tablespoons granulated sugar 1/2 teaspoon cinnamon

Nut Mixture 2 1/2 cups walnuts, chopped 1/2 cup granulated sugar 1/2 teaspoon grated lemon peel 1/2 teaspoon cinnamon 24 sheets phyllo dough 1/2 cup unsalted butter, melted 2 tablespoons plain dry bread crumbs 2 tablespoons honey

Method

Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400 degrees F.

Trim phyllo sheets to 13 x 9?inch rectangles; cover with plastic wrap. Brush a 13 x 9?inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.

Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch?wide strips, then cut diagonally at 2?inch intervals to make diamonds.

Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.

Serve warm or at room temperature with whipped or ice cream.

Ingredients

1 pound ground almonds 3/4 cup granulated sugar 2 tablespoons toasted bread crumbs 4 egg whites 1/2 teaspoon lemon juice Pinch of salt 1 teaspoon vanilla extract Rose water Confectioners’ sugar

Method

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.

Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon?size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don’t burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Sift confectioners’ sugar over them and let cool.