12 phyllo leaves, thoroughly defrosted
1 lb sweet butter
1 c granulated sugar
6 Tbsp Grand Marnier or Calvados
6 med sized tart apples, peeled, cored, thinly sliced.
Directions:
Unwrap phyllo leaves, cover with damp towel 10 min. Meanwhile, melt butter, preheat oven to 425° F. Using pastry brush, butter 14" baking pan. Lay phyllo leaf in pan. Recover remaining phyllo with towel. Brush phyllo with butter, sprinkle with 1 Tbsp. sugar, 1 tsp. liqueur. Repeat, using 5 more phyllo sheets. Arrange apples in the center in a circular mound, about 6 inches in diameter. Brush with butter, sprinkle with sugar and liqueur. Stack 6 more leaves phyllo over top of the apples, with the same butter-sugar-liqueur drill, except for the top sheet. The top sheet only gets brushed with butter. Trim the corners off to create a large round. Turn the edges up, pinch lightly to seal. Bake 30–40 minutes, or until golden brown. Serve immediately.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday December 13th, 2005