Apple Berry Hand Pies

Apple Berry Hand Pies

I want to share a dessert recipe that I tried a few times.
It is easy to make (that is the keyword), delicious and it's made with phyllo. 
 I love phyllo!

Pre-made phyllo dough is super simple to use and it has 86% less fat than pie crust.
 We all love that!

1-1/2 c. peeled, chopped Granny Smith apples

3/4 c. blackberries

1 tsp. fresh lemon juice

1 Tbsp. all purpose flour

1/4 c. plus 2 tsp. sugar

1/2 tsp. plus 1/8 tsp. apple pie spice

10 (9" x 14") sheets phyllo dough, thawed

Nonstick cooking spray

1/4 tsp. kosher salt or coarse sea salt

Maple Topping

1 c. plain nonfat Greek yogurt

  3 Tbsp. maple syrup

     

1. In medium bowl, mix apples, blackberries, lemon juice, flour, 1/4 c. sugar, and 1/2 tsp. apple pie spice.

2. Place 1 phyllo sheet on work surface; lightly coat with cooking spray. Top with another sheet; spray top. Cut lengthwise into three 3" wide strips. Mound 1 heaping Tbsp. filling at the end of 1 strip, about 1" from corner. Fold 1 corner of phyllo diagonally across filling to opposite edge to form triangle. Continue to fold triangle onto itself to end of strip. Repeat this process with remaining phyllo sheets and filling. 

3. Preheat oven to 400° F. Lightly spray cookie sheet with cooking spray. Place pies seam side down on prepared sheet; spray tops with cooking spray. In small bowl, mix salt and remaining 2 tsp. sugar and 1/8 tsp. apple pie spice; sprinkle over pies.

4. Bake 10 to 12 minutes or until golden brown. Remove to wire racks to cool slightly.

5. For topping, stir together yogurt and maple syrup. Serve pies warm with topping. 
Garnish with additional berries, if desired. 

 
These are the ingredients.
I bet you already have everything like I did.
 

Yummy

Here's the apple and blackberry mixed with the seasonings.

This is what the pre-made phyllo looks like before it is sprayed & cut into strips.

**Here's a little tip - I put a damp dish cloth over the phyllo sheets until I am ready to use it. 
Phyllo sheets dry out very quickly.

Put about 1 Tbsp. of the mixture on the phyllo.

 
Fold it like a flag into a triangle.

 
This is how the phyllo pies look like before it is cooked.

 
Ready to be served with yogurt + maple syrup.
Sprinkle a little confectioners sugar on the top before serving.

Ta-Da !!!

They are so GOOD!
Sit back and wait for the compliments and watch how quickly they are gobbled up!

Love,

Peggy

To see your vision come to life, email us about our design services at Peggy Braswell Design.

Spiced Pumpkin Soup

 

It has been cold & rainy here in Los Angeles. Amazing! 

 We almost never have both together. It almost never gets cold in Southern  CA.

Soup sounded so good. I think there is nothing better than a hot, steamy, bowl of soup on a cold and rainy day.

When I found this recipe for spicy pumpkin soup, I had to try this one; I had all the ingredients! 

Spiced Pumpkin Soup

Recipe from Good Housekeeping magazine

Active time 25 minutes

Total time 50 minutes

Makes 6 appetizer servings

2 Tbsp. olive oil

1 large onion (8-10 oz.), chopped

1 Granny Smith apple, peeled, cored and chopped

1 medium carrot (3 oz.), chopped

Salt

½ tsp. ground ginger

¼ tsp. ground cumin

¼ tsp. ground coriander

1 qt. chicken broth

¾ c. light coconut milk

1 can (15 oz.) pureed pumpkin

3 thick slices white bread, crusts removed, cut into ½” cubes (about 3 c.)

3 Tbsp. butter (no substitutions), cut up

Pinch cayenne (ground red)

Pepper

2 Tbsp. sour cream

12 Servings

Step 2: Use 8 quart sauce-pot, 3 Tbsp. olive oil, 2 medium onions (1 lb), 2 apples, 2 medium carrots (6 oz.), 3/4 tsp. salt, 1 tsp. ginger, 1/2 tsp. cumin, 1/2 tsp. coriander. 

Step 3: 1 1/2 quarts broth, 1 can (15 oz.) coconut milk, 1 can (29 oz.) pumpkin. 

 Step 4: 5 slices of bread (about 5 c. cubes)

Step 5: 5 Tbsp. butter.

Step 6: 1/8 tsp. cayenne, 1/4 tsp. salt, 3 Tbsp. sour cream

20 Servings

  Step 2: Use 10 quart sauce-pot, 1/4 c. olive oil, 2 jumbo onions (2 lbs.), 3 apples, 1 lb. carrots, 1 tsp. salt, 1 1/2 tsp. ginger, 1 tsp. cumin, 1 tsp. coriander.

Step 3: 2 1/2 quarts broth, 2 1/2 c. coconut milk, 3 cans (15oz.), pumpkin.

Step 4: 8 slices bread (about 8 c. cubes).

Step 5: 1 stick butter.

Step 6: 1/8 tsp. cayenne, 3/4 tsp. salt, 1/4 c. sour cream.

1. Preheat oven to 400°F.

2. In 5-quart sauce-pot, heat oil on medium. Add onion, apple, carrot, and 1/2 teaspoon salt. Cook 10 to 15 minutes or until vegetables are just tender, stirring often. Stir in spices; cook 1 minute. 

3. Whisk broth, coconut milk, and pumpkin into pot. Heat to simmering on high. Reduce heat; simmer 20 minutes or until slightly reduced, stirring often.

4. Meanwhile, arrange bread on 18" by 12" jelly roll pan. Bake 7 to 8 minutes or until crisp and golden, stirring once. Cool; transfer to medium bowl.

5. In 10" skillet, heat butter on medium 3 to 5 minutes or until golden brown and fragrant, swirling pan. Drizzle butter over bread in bowl; toss to coat. (Cooled croutons can be stored in resealable bag up to 4 days at room temperature.)

6. To pot with soup, add cayenne and 1/8 teaspoon salt. Working in batches,  Return to pot; Heat on medium - low until hot. Serve with croutons and dollop of sour cream. 

 

 

 These are the ingredients-

This is a pot my grandmother used!

 Add onions, apples & carrots in the pot. 

Add 1/2 teaspoon salt.

Cook 10 to 15 minutes or until vegetables are just tender, stirring often.

  Stir in spices and cook 1 minute.

 Ginger, cumin & coriander

Whisk broth, coconut milk, and pumpkin into pot. 

 Heat to simmering on high. Reduce heat; simmer 20 minutes or until slightly reduced, stirring often.

Blend soup until smooth. I used my handy hand blender.

  Arrange bread on 18" by 12" jelly roll pan. Bake 7 to 8 minutes or until crisp and golden, stirring once.(these were so much fun to make and to nibble on)

In 10" skillet, heat butter on medium 3 to 5 minutes or until golden brown and fragrant, swirling pan. Drizzle butter over bread in bowl; toss to coat.

This was unusual and so yummy. 

I have made this twice, which is a record for me!

 I usually make something once then I am on to the next recipe... 

Enjoy dear readers-

Tell me what you think of the spiced pumpkin soup!

 

Have a warm weekend!

 

 

Love,

 

Peggy 

 

 

 

To see your vision come to life, email us about our design services at Peggy Braswell Design.