Southern Cast Iron – September 2019

37 SOUTHERN CAST IRON

FlAkY ApPlE-PeCaN BiTeS

Makes 12 to 14 servings

Inspired by the Greek pastry baklava, our Southern

spin uses fi nely chopped pecans and fresh apples

and is soaked in a homemade apple cider syrup.

4 cups apple cider*

3 cups pecan halves, toasted

⅓ cup fi rmly packed light brown sugar

⅓ cup granulated sugar

1½ teaspoons ground cinnamon

¼ teaspoon kosher salt

1 teaspoon orange zest

1 tablespoon cold unsalted butter

3 cups fi nely chopped Gala apples

1¼ cups unsalted butter, melted

24 (14x9-inch) frozen phyllo sheets*, thawed

according to package directions

1. In a small Dutch oven, bring cider to a boil
   over medium-high heat. Boil until cider is
   reduced to 1 cup, about 40 minutes. Remove
   from heat. Keep warm or refrigerate up to
   1 week.


2. Preheat oven to 350°.


3. In the work bowl of a food processor, pulse
   together pecans, sugars, cinnamon, and salt
   until fi nely chopped. Stir in zest.


4. In a medium skillet, melt cold butter over
   medium-high heat. Add apples; cook until
   softened, 2 to 3 minutes. Spoon into a bowl;
   let cool.


5. Brush a 9-inch square cast-iron skillet with 1
   tablespoon melted butter. Stack 2 phyllo sheets
   on a cutting board; brush with melted butter.
   Place in prepared pan. Repeat 5 more times,

crisscrossing phyllo stacks when placing in pan.

Spoon pecan mixture onto phyllo, spreading

evenly. Sprinkle apples onto pecan mixture.

Repeat phyllo procedure 5 more times. Top

with remaining 2 phyllo sheets. Trim excess

phyllo from sides of pan. Using a very sharp

knife, cut phyllo diagonally into fourths. Make

9 perpendicular cuts about 1¼ inches apart.

Brush top layer with melted butter. Pour any

remaining melted butter into cider.

6. Bake until golden brown, 35 to 40 minutes.
   Pour warm cider mixture onto warm phyllo. Let
   cool completely in pan on a wire rack before
   serving.

*We used Martinelli’s Apple Cider and Athens

Phyllo Dough Sheets.

ApPlE CrIsP wItH OaT StReUsEl

Makes 6 servings

(photo on page 32)

Feel free to use your favorite apple varieties

for the fi lling of this simple crisp.

2 tablespoons unsalted butter

6 cups chopped peeled Opal, McIntosh, or

Granny Smith apples

1¼ cups fi rmly packed light brown sugar,

divided

⅔ cup plus 2 tablespoons all-purpose fl our,

divided

2 tablespoons apple cider vinegar

1¼ teaspoons apple pie spice, divided

½ teaspoon kosher salt, divided

⅔ cup old-fashioned oats

6 tablespoons unsalted butter, melted

½ teaspoon orange zest

¼ teaspoon baking powder

1. Preheat oven to 350°.


2. In a 10-inch cast-iron skillet, melt butter
   over medium-high heat. Remove from heat;
   stir in apples, ¾ cup brown sugar, 2 tablespoons
   fl our, vinegar, 1 teaspoon pie spice, and
   ¼ teaspoon salt.


3. In a medium bowl, toss together oats, melted
   butter, zest, baking powder, remaining ¾ cup
   brown sugar, remaining ⅔ cup fl our, remaining
   ¼ teaspoon apple pie spice, and remaining
   ¼ teaspoon salt until moistened. Crumble
   mixture onto apples.


4. Bake until topping is golden brown and fi lling
   is bubbly, about 30 minutes. Let cool for at
   least 20 minutes before serving.

ApPlE-DaTe HaNd PiEs

Makes 9

Can’t fi nd frozen puff pastry dough? Use

refrigerated pie dough instead, and cut into

4-inch circles.

2 tablespoons unsalted butter

1½ cups chopped Fuji or Honeycrisp apples

½ cup chopped pitted dates

3 tablespoons fi rmly packed light brown

sugar

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

⅛ teaspoon kosher salt

½ (17.3-ounce) package frozen puff pastry

sheets, thawed according to package

directions

Vegetable oil, for frying

2 tablespoons confectioners’ sugar

1. In a 10-inch cast-iron skillet, melt butter
   over medium-high heat. Reduce heat to
   medium. Add apples, dates, brown sugar, vanilla,
   cinnamon, and salt; cook, stirring frequently,
   until lightly browned and softened, 5 to 7
   minutes. Spoon into a small bowl; let cool.


2. On a lightly fl oured surface, roll dough into
   a 12-inch square. Cut dough into 9 (4x3-inch)
   pieces. Moisten edges of each dough piece with
   water, and top with about 1½ tablespoons fi lling.
   Fold dough over fi lling to create a triangle,
   pressing out extra air. Press edges to seal.


3. Fill a Dutch oven halfway with oil, and
   heat over medium heat until a deep-fry
   thermometer registers 350°.


4. Working in batches, fry pies, turning
   occasionally, until golden brown, about 3 minutes.
   Let drain on paper towels. Let cool slightly;
   sprinkle with confectioners’ sugar. Serve warm.