Phillo Shells with Warm Apple-Cinnamon Chutney

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 

Ingredients:

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

Directions:

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.