by kirra » Fri Nov 06, 2009 7:59 pm
Sweet & Sour Ravioli
Ingredients:
1 box dehydrated mincemeat
1 box phyllo pastry
1 egg white
3/4 cup apple cider or juice
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup corn syrup
Melted butter or nonstick spray
Preparation:
Leave phyllo in refrigerator until ready to use.
Prepare mincemeat as per directions; cool. Prepare one sleeve of phyllo as per directions. Take half the layers and carefully place them one layer at a time on waxed paper. Brush with melted butter between layers. Immediately cover with a damp towel. Repeat steps with the remaining sleeve of phyllo.
Spread mincemeat on top of one layer of phyllo, leaving about a quarter of an inch space at edges. Brush egg white on top sheet of other half of phyllo. Carefully invert brushed layer on top of mincemeat, keeping edges aligned. Using fingers, mash down where cuts are to be made in the phyllo (this also pushes the mincemeat into the middle of each square). Carefully cut into pieces with a ravioli cutter or knife, pinching edges to seal. Using a fork, place each piece onto a cookie sheet. Bake at 375˚F. for about 12 minutes or until lightly browned.
To make glaze: In a saucepan, heat honey and corn syrup over a low heat until thin. Add apple cider and lemon juice, stir until blended. Bring to a boil until mixture thickens (about 30 minutes), stirring constantly. Glaze should be thick enough to pour easily. Once ravioli is removed from oven, drizzle glaze over each piece; cool.
[b][size=150]Sweet & Sour Ravioli[/size]
Ingredients:[/b]
1 box dehydrated mincemeat
1 box phyllo pastry
1 egg white
3/4 cup apple cider or juice
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup corn syrup
Melted butter or nonstick spray
[b]Preparation:
[/b]
Leave phyllo in refrigerator until ready to use.
Prepare mincemeat as per directions; cool. Prepare one sleeve of phyllo as per directions. Take half the layers and carefully place them one layer at a time on waxed paper. Brush with melted butter between layers. Immediately cover with a damp towel. Repeat steps with the remaining sleeve of phyllo.
Spread mincemeat on top of one layer of phyllo, leaving about a quarter of an inch space at edges. Brush egg white on top sheet of other half of phyllo. Carefully invert brushed layer on top of mincemeat, keeping edges aligned. Using fingers, mash down where cuts are to be made in the phyllo (this also pushes the mincemeat into the middle of each square). Carefully cut into pieces with a ravioli cutter or knife, pinching edges to seal. Using a fork, place each piece onto a cookie sheet. Bake at 375˚F. for about 12 minutes or until lightly browned.
To make glaze: In a saucepan, heat honey and corn syrup over a low heat until thin. Add apple cider and lemon juice, stir until blended. Bring to a boil until mixture thickens (about 30 minutes), stirring constantly. Glaze should be thick enough to pour easily. Once ravioli is removed from oven, drizzle glaze over each piece; cool.