Anna Balgaranova
1 pack of Phyllo pastry sheets #4 ( thiner ones) 2 tbs of Farina
7 apples, cored, peeled, and cut to 1/2″ pieces 1/2 c brown sugar
1/2 ts cinnamon
1 lemon-the zest
1 ts lemon juice
1/2 c raisins, soaked in 2 tbs brandy
1 c walnuts, chopped
1 stick (4 oz) unsalted butter
Powdered sugar to sprinkle on top
You can substitute the apples with grated pumpkin or mix both.
Sau tee the apples with half of the butter, add the sugar, the raisins, the cognac and the cinnamon. When the juice has reduced, the apples still chunky, stir in the walnuts.
Melt the rest of the butter.
Spread a phyllo sheet and brush with butter. Sprinkle with Farina, place another sheet on top and butter. Spoon a strip of the apple mixture along the long side. Roll the phyllo to the end, then curl like a snail shell, brush with butter. Repeat until the apple filling is finished. Bake at 350° F until golden brown. Dust with powdered sugar or serve with warm Creme Anglaise