Apple Mince Pie Cups

Serving 16, Total Time 30 minutes + refrigerated time

This is a twist on apple mince pies, a traditional English classic I learned from British natives living on the island. They make this dish during the holiday season, and it reminds me of the Christmas fruit cake my mom and I used to prepare every year. The dried fruits are macerated in cognac, and the apples are puréed, along with warming spices, for up to two days. This process creates a depth of flavor reminiscent of an apple cocktail. You can prepare the filling and bake the phyllo shells in advance, then assemble the cups topped with Chantilly cream for a quick yet elegant dessert to serve your guests.

Ingredients:

• ⅔   cup golden raisins 

• ⅔  cup dried cherries, pitted 

• ¼ cup chopped dried dates, pitted and diced very small

• 1 Green sour apple, peeled, cored, and diced fine

•  ¼  cup packed dark brown sugar 

• 1 tbsp orange zest

•  ½ tsp ground cinnamon

• Pinch of kosher salt

•  ⅓ cup finely chopped pecans

•  2 tbsp cognac

•  12 sheets of phyllo dough

• ¼ cup melted unsalted butter

•  ½  cup heavy cream

• 1 tsp powdered sugar

• 1 tsp vanilla extract

• Honey for drizzling

Steps:

1. Pulse half of the raisins, dates, and cherries in a food processor along with the apple, brown sugar, lemon zest, ginger, apple pie spice, cinnamon, cloves, and salt until the mixture is minced. 

2. Transfer the minced raisin mixture to a bowl and stir the remaining raisins, cherries, dates, pecans, and cognac. Cover the bowl and refrigerate for 6 to 12 hours, stirring occasionally.

3. Preheat the oven to 350°F (180°C).

4. To prepare the chantilly cream, combine sugar and vanilla with heavy cream in a mixing bowl. Use a mixer to whip the mixture until soft peaks form. Refrigerate for at least 30 minutes to allow it to set.

5. For the fillo cups, butter 12 ramekins and set them aside. Keep the fillo stuck and cut into small squares to fit into the muffin pan or ramekins. Layer 4 squares into each ramekin, brushing with butter between each layer. Top each ramekin with ¼ cup of the minced filling and bake in the oven for about 20 minutes. Allow them to cool completely.

6. Spoon chantilly cream over each cup, drizzle with honey and garnish with chopped pecans or your favorite berries.

Notes:

1. The mince filling can be stored in the refrigerator for up to 5 days and in the freezer for up to 1 month. 

2. You can prepare the dessert cups in advance and keep them in the fridge for up to one day. However, storing them for longer may cause the phyllo to become soggy. Bake the cups when ready to serve, and scoop the chantilly cream with your favorite fresh berries.