- 1 cup Granulated Sugar
- 8 oz. Cream Cheese
- 5 oz. Goat Cheese
- 4 oz. Feta Cheese (Greek Origin preferred) crumbled the size of peas
- 1-2 oz. Walnuts toasted (or nut of choice), chopped fine
- 1 lb. Kontos #4 or #5 Fillo Dough (keep covered with a damp towel in between uses)
- 8 oz. Butter Clarified
- 2-3 apples (cut in half and core removed, skin on) sliced into 1/16 to 1/8-inch half moons (Macintosh works well)
- 1-2 tbsp Granulated Sugar
Goat Cheese Mixture: In a mixer or by hand, cream the sugar, cream cheese and goat cheese together until smooth and fluffy in texture. Reserve.
Apple Prep: Place the sliced apples onto a sheet pan (cookie sheet) with parchment paper or waxed paper, sprinkle lightly with sugar and bake at 350 degrees F until slightly browned and soft (approximately 8-10 minutes). Cool and reserve.
Assembly: Unroll the Fillo, and cut 1 sheet into 2 inch strips lengthwise, then lightly brush with warm clarified butter. Spread Goat/cream cheese filling carefully or pipe with a pastry bag, then sprinkle feta on the strip, and sprinkle the walnuts on the cream cheese/feta, reserve some walnuts to top the rose before carefully layering the apple slices overlapping 1/3 of the first apple so the apples are halfway off the edge of the Fillo (top of the apples will make a crown when rolled), continue to layer the apples the length of the fillo strip, leave ¾ inch at the end, fold the bottom part of the Fillo over the bottoms of the apples and roll from the beginning where the first apple starts, and roll as tight as possible, and stand the rolled fillo rose upright, sprinkle some walnuts on top and place in a muffin tin and bake at 350 degrees F for 10-15 minutes until golden brown.
Recipe by Marisol Flores and Madeline Brignoni, Winners of the Second Annual Kontos Foods Culinary Challenge at The Culinary School at Eva's Village in the sweet category.
If you do not have a muffin tin, you can bake them in a cake pan or pie tin.