Warm Apple Cinnamon Blossoms with Vanilla Ice Cream   

Directions

Step 1

Preheat oven to 350F. Inver a muffin tin and brush the bottom and sides of the four corner cups with a little bit of the melted butter. Lay one sheet of filo dough on a dry surface. Brush with half of the remaining butter. Lay second sheet of filo on top. Brush with the remaining butter, Trim one short end to make an even square. Cut square into four smaller squares.

Step 2

Place each square of filo over one of the buttered muffin cups. Gently fold and crimp filo around the edges of cups to form an inverted bowl. Place inverted pan in oven and bake 6-8 minutes, until filo is golden brown. Cool filo cups on pan (the cups can be baked up to 2 days ahead and stored in an airtight container).

Step 3

Peel and core the apples. Cut into 1/8 to 1/4 inch slices and toss with lemon juice in a medium bowl. Combine sugar, butter, cinnamon, nutmeg, and 1/3 cup water in a wide skillet; bring to a rapid simmer over medium-high heat. Add apples and lemon juice. Cook 5-7 minutes, stirring frequently until apples are tender, adding 1-2 tablespoons of water if liquid evaporates. 

Step 4

With a slotted spoon, remove apples to a bowl to cool slightly. Continue cooking liquid for 1-2 minutes until syrupy.

Step 5

Gently lift filo cups from pan. Spoon warm apples into cups. Place a scoop of ice cream over apples and drizzle with syrup. Serve immediately.