Round little parcels, filled with fruit, are perfect for dessert, a picnic, party or snack.
- 2 pounds apples (Braeburn work well), peeled, cut into 1/2-inch cubes
- 4 cups raspberries or blackberries, fresh
- 2–3 tablespoons honey
- 1 teaspoon vanilla
- 1 (1-pound) package phyllo dough, frozen
- 8 tablespoons butter
- 2 tablespoons honey
- 1/2 cup California walnuts, finely chopped, toasted
- Extra California walnuts for sprinkling
- In a medium saucepan, combine the apples, berries and honey; cook over medium heat until the apples are tender and all the juices have evaporated, the time will vary according to the moisture in the fruit. Set aside to cool. Stir in the vanilla. This step can be done up to 12 hours ahead of time.
- Add the butter to a glass bowl and heat in the microwave until melted, about 1 minute. Brush a 12-cup muffin pan with a bit of the melted butter. Add the honey to the remaining butter and stir well. Unwrap the phyllo dough and cover with a lightly damp towel.
- Preheat the oven to 375°F.
- To assemble: Arrange two sheets of phyllo on dry work surface. Lightly brush the top of each sheet with the honey butter mixture; repeat with one more layer to make three layers. Sprinkle with walnuts. Arrange two more layers on top, brushing lightly with the honey butter to make 5 layers in all.
- Cut each 5-layer stack of phyllo dough into four equal squares. Carefully lift each square of layered dough and gently ease into each buttered muffin cup. Scoop a scant 1/4 cup of the cooled apple mixture into each phyllo-lined muffin cup. Using your fingers, scrunch the dough that is overlapping the sides of each muffin cup up and over the top of the mixture to make a spiky top.
- Drizzle the tops of the muffin-pies with the remaining honey butter mixture and sprinkle with more walnuts. Bake until golden brown, about 20 minutes.
- Allow the muffin-pies to cool for 5 minutes in the pan, then remove each muffin carefully and cool on a wire rack. Serve warm or at room temperature.