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.
Phyllo leaves give this free-form apple dessert a flaky crust.
Yield: 10 servings
Unwrap phyllo leaves, cover with damp towel 10 min.
Meanwhile, melt butter and preheat oven to 425° F.
Using a pastry brush, butter 14" baking pan. Lay phyllo leaf in pan. Recover remaining phyllo with damp towel. Brush phyllo in the baking pan with butter, sprinkle with 1 Tbsp. sugar, and 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 at 425° for 30–40 minutes, or until golden brown. Serve immediately.
Submitted by Gretchen Grant Contributed on: and modified on Thursday April 29th, 2010