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Apple Pomegranate Borek

I’ve been pushing the boundaries of my culinary knowledge with my kitchen experiments this week, this has resulted in some successes but a lot of failures as well. This one, while not wildy imaginative, was incredibly delicious and if you can look past the butter, it’s not terribly bad for you either. Think of it
Course Dessert
Cuisine Middle Eastern
Level Intermediate
Main Ingredient Fruit
Diet Pescatarian, Vegetarian

Ingredients

  • 1 pomegranate
  • 3 apples peeled and sliced (I used Honeycrisp and Granny Smith)
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 1/2 teaspoon cinnamon
  • 1 tablespoon arrowroot starch or tapoica starch
  • 1 package phyllo dough defrosted
  • 4 tablespoons unsalted melted

Instructions

  1. Seed the pomegranate into a bowl. Peel and slice the apples and add them to the bowl. Toss with lemon juice, honey and cinnamon and leave for a about 5 minutes for some liquid to come out of the apples. Dissolve the the arrowroot starch in the liquid at the bottom of the bowl making sure there are no clumps.
  2. Move the oven rack to the lower middle position and pre-heat the oven to 400 degrees F. Brush some melted butter on the inside of a 9x9 baking pan.
  3. Lay down a sheet of phyllo dough on a work surface, dab a very light coating of melted butter all over the sheet with a pastry brush. Top with another sheet of phyllo dough. Dab a very light coating of melted butter on top of this sheet, then fold the sheet in half (your dough should now be 4 layers thick).
  4. Slice the layered dough in half then lightly butter around the edges of each sheet. Place about 1/3 cup of apples and pomegranate seeds in the middle of each sheet. Do no put any of the liquid in the bottom of the bowl in yet as it will make the phyllo tear like wet paper (we'll use it later).
  5. Gather up the corners of the dough and pinch together at the top to make little satchels. Place in the buttered pan then repeat 3 more times (for a total of 8 satchels) or until you run out of apples. Brush the remaining butter onto the tops of your satchels.
  6. Put the pan in the oven and bake for about 20 minutes or until the tops are golden brown. Remove from the oven then pour the honey apple liquid on top of the pastries, then return to the oven for another 5 minutes to caramelize.
  7. Give it 10 minutes to cool and serve. These are best served when you make them.