Thin-sliced Fuji apples saute in coconut oil with coconut sugar and cinnamon until tender, then roll up with walnuts in delicate phyllo sheets and bake in a hot conventional oven.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat conventional oven to 400°F (convection oven will dry phyllo too much).
Prepare large bowl of water and add lemon juice. Peel, core, and thinly slice apples to 1/8-inch thickness and transfer them to lemon water to prevent browning.
Drain apples in colander. In 12-inch sauté pan, heat oil. Add apples, coconut sugar, and cinnamon. Sauté apples on medium heat until they release most of their moisture and become tender, stirring frequently. Transfer apples to bowl to cool.
Unroll phyllo on work surface and cover with damp cloth. To assemble, lay one sheet of phyllo on parchment paper horizontally. Brush sheet with oil and sprinkle lightly with small amount of walnuts. Repeat process, stacking and brushing another 3 sheets.
Spoon apple mixture horizontally along bottom of phyllo, leaving 1-inch border on bottom and 2 inches on left and right side. Fold in left and right sides over filling, then roll phyllo from bottom to top to form log. Repeat steps 5-7 for the second phyllo roll.
Score both rolls halfway through on bias into 8 equal portions. Brush roll with remaining oil.
Transfer rolls to parchment-lined sheet tray and for 30-35 minutes or until golden.
Cool ten minutes, then slice all the way through pre-scored cuts. Serve with Lemon and Maple-Flavored Yogurt (recipe below).
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
