- Portion size 8 servings
- Credits : mygodiam28
- 4 1/2 lbs pork loin roasts
- 1 clove of garlic
- 2 cups orange juice
- 1/2 cup apricot baby food
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 tablespoon oil
Apple Strudel Cups Image by: Jodi Pudge
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.
Makes 6 pieces.
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