Serves: 6
Total Calories: 346

6 large tart cooking apples, peeled, cored, and diced
6 tablespoons unsalted butter
6 tablespoons sugar
1/2 vanilla bean, split lengthwise
1/4 cup Calvados
1 tablespoon fresh lemon juice
1 cup whipping cream
2 tablespoons confectioners' sugar
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Pastry Tulip Cups:
4 sheets phyllo
melted unsalted butter

In a large skillet, stir apples with butter and sugar over medium heat until butter melts. Add vanilla bean to mixture. Increase heat to medium-high and cook, stirring frequently, until apples are brown and caramelized— about 30 minutes. Remove vanilla bean. Pour off any excess butter and add the Calvados. Cook for 1 minute more over high heat, scraping up any caramel from bottom of the pan. Stir in lemon juice.

Whip cream until thickened; add confectioners’ sugar gradually and continue to whip until very stiff. While still warm, spoon apple mixture into Pastry Tulip Cups and top each with a large dollop of the freshly whipped cream.

Pastry Tulip Cups:
Stack phyllo with butter brushed between the sheets. Cut into 4-inch squares. Press each square into a buttered muffin tin, pressing the bottom flat and folding excess dough to create a petal effect on the sides. Bake in the bottom third of a 375° oven for 10-12 minutes or until golden. Remove from muffin tins and cool on a rack.

Editor's Extra:
Filling is good in pastry cups, too. Yum!

Nutritional Facts:

Serves: 6
Total Calories: 346
Calories from Fat: 220

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