This recipe was borne from a comedy of errors. My initial dessert plan was to create an apple tart with some good ol’ frozen puff pastry dough. For those of you unacquainted with frozen puff pastry – go and buy yourself some. It’s the perfect way to create really quick, but still impressive, desserts on the fly.
Anyway, I went to my grocery store and rounded up all the ingredients, only to find that the store was out of puff pastry dough. After some hemming and hawing – and making someone check in the back freezers – I resorted to frozen phillo shells. I figured I could make some sauteed apples to go in the shells and then top it with a cannoli cream I’d made before.
My thought was solid. My forthcoming execution decidedly was not. First, I went with this cinnamon-apple chutney I’d used as a topping for pork. I neglected to think that the flavors that meld well with pork might not work so well for a dessert. Thankfully, that mistake was easily remedied with a little extra sugar.
Then I decided to whip the cannoli cream by hand.
On a scale of one to really-stupid-idea, it was pretty high up there. After about five minutes and my generally unused arm throbbing, I caved and got out my mixer. Considering the mixer is handheld and the only additional thing I’d have to wash were the two little beaters, I don’t really understand why I decided to do it by hand in the first place.
Anyway, miraculously the dessert came together, and considering that all of my friends had seconds I am going to go out on a limb and say it was a success. In all seriousness, without my little hiccups, this is a very simple and fun dessert. The phillo cups are different and the leftover apple chutney is great served with some plain ricotta.
Phillo Shells with Warm Apple-Cinnamon Chutney
1 package of phillo dough shells
3 apples, peeled and chopped
1 tbsp butter
1 tbsp apple cider vinegar
1 tbsp sugar
2 tbsp brown sugar
1 tsp cinnamon
1/4 cup craisins
1/3 cup ricotta
1/3 cup heavy whipping cream, plus 2 tbsp
2 tbsp powdered sugar
In a saute pan, melt the butter and add the apple. Saute under browned, roughly 8 minutes. Add the cinnamon, sugars, craisins and apple cider vinegar and bring to a boil. Reduce to a simmer and cook for 5-8 minutes. Set aside.
In a bowl mix together the ricotta and 1 tbsp heavy whipping cream. In a separate bowl whip together the remaining heavy whipping cream and powdered sugar. Whip until stiff peaks have formed, and then fold in the ricotta mixture.
To assemble, spoon the apple-cinnamon chutney into the phillo shells and then top with the ricotta cream.