Time
prep 0:15
total 0:30
Ingredients
| 2 | each Fresh Pinata Apples, chopped into 1/2 inch cubes, skin on. | | 1/2 | yellow sweet onion, sm. diced | | 6 | leaves of fresh sage, chopped fine | | 1 tbsp. | Chopped rosemary | | 1 tbsp. | Brown sugar | | 2 tbsp. | Cider vinegar | | 2 tbsp. | Whole Butter | | 2 tbsp. | Kosher Salt | | 3 tbsp. | melted butter | | 6 | sheets of Brick Dough/also can use phyllo, but use 12 sheets. |
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Instructions
Preheat oven to 425F
In a stainless steel sauté pan, simmer the onions in sugar and butter until tender. Add the apples and sauté another 2 minutes. Add the cider vinegar and cook on medium high heat for 6 minutes or until tender and golden. Season with salt, add the herbs and allow 10 minutes to cool.
Brush the melted butter evenly onto the sheets of Brick Dough (or Phyllo), spoon the apple mixture evenly into the brick dough and roll it into the shape of a cigar.
Bake on a parchment lined sheet pan for 12 minutes, serve warm.
Author's Comments
This classic dessert is extra special because it is made with delicious Pinata apples. Created by Chef Jason Wilson of Crush restaurant in Seattle.
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