Sunday, January 22, 2012

Caramelized Onions and Apple Phyllo Tart

This is a baklava-inspired pastry that I made for Jas' dad's birthday party. I had no idea where the inspiration for caramelized onions and apple came from, and using phyllo dough was an impromptu decision, but it all turned out pretty well in the end. *phew* Caramelized onions and apples are a killer combination, and I sure see myself making some other caramelized onion and apple tart or pie again in future!

  • 2 apples
  • 1 large onion
  • 1 packet phyllo pastry
  • 1 stick butter, melted
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • pinch of salt
  • eggwash
  • 1 tablespoon cooking oil

  • With a food processor (yes, we just got a new one!) finely mince the onion. [If you don't have a food processor, just go ahead and finely mince it with your knife.]
  • Using low heat, heat a pan, then add oil and the minced onion to the pan. Remember to stir the onions constantly, until they become brownish transparent, and limp. This will take a while.
  • Meanwhile, peel the skins off the apple and remove its core. With a food processor, finely mince the apples as well.
  • When the onions become are done, add the apples, cinnamon powder, nutmeg powder, salt and sugar to the onions and let the mixture cook and brown slightly.
  • In a 9x13 pan, add five or six layers of phyllo pastry, brushing each layer with some melted butter.
  • Add 1/3 of the apple-onion mixture on top of the phyllo pastry and spread it evenly on the top of the pastry.
  • Add another five or six layers of phyllo pastry on top of the apple-onion mixture, brushing each layer with some melted butter.
  • Repeat the previous two steps two more times, until all the apple-onion mixture is used up.
  • Brush the top layer with eggwash, and place the 9x13 pan in the oven at 375F for 30 minutes or until the topmost layer is golden brown.
  • Let cool and serve.

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