Category : Desserts
Author : Stemilt Growers
Hits : 5088
Date : 05/02/2009
2 each Fresh Pinata Apples, chopped into ½ inch cubes, skin on.½ yellow sweet onion, small diced6 leaves of fresh sage, chopped fine1 tbsp. Chopped rosemary1 tbsp. Brown sugar2 tbsp. Cider vinegar2 tbsp. Whole Butter2 tbsp. Kosher Salt3 tbsp. melted butter6 sheets of Brick Dough/also can use phyllo, but use 12 sheets.
Preheat oven to 425FIn a stainless steel sauté pan, simmer the onions in sugar and butter until tender. Add the apples and sauté another 2 minutes. Add the cider vinegar and cook on medium high heat for 6 minutes or until tender and golden. Season with salt, add the herbs and allow 10 minutes to cool.Brush the melted butter evenly onto the sheets of Brick Dough (or Phyllo), spoon the apple mixture evenly into the brick dough and roll it into the shape of a cigar.Bake on a parchment lined sheet pan for 12 minutes, serve warm.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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