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Apple Croustades with Brown Sugar-Bourbon Ice Cream

Apple Croustades with Brown Sugar-Bourbon Ice Cream Recipe

  • 1/2 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 vanilla bean, split lengthwise
  • 3 pounds large Honeycrisp apples (4–5), peeled, cored, cut into 1/2-inch cubes
  • 1 1/2 tablespoons brandy (optional)
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for pans, room temperature
  • All-purpose flour (for pan)
  • 9 17x12-inch sheets fresh phyllo pastry or frozen, thawed (from one 1-pound package)
  • 1/4 cup (about) sugar
  • Powdered sugar (for dusting)
  • Brown Sugar–Bourbon Ice Cream (click for recipe)
  • A standard 12-cup muffin pan
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