Apple-Stuffed Cinnamon Bundles

Fresenius Medical Care North America (FMCNA), the nations leading network of dialysis facilities, and Chef Aaron McCargo, Jr., star of Food Networks Big Daddys House, have partnered to develop tasty, satisfying and new dialysis-friendly recipes throughout the year as part of FMCNAs Healthy Lifestyle initiative, aimed at helping people with chronic kidney disease live a better life on dialysis. To kick off the campaign, Chef McCargo has created a new holiday dessert recipe for dialysis patients and people entertaining family and friends with restricted diets.

Apple-Stuffed Cinnamon Bundles

Ingredients

Apple Mixture

4 apples or 3-1/2 cup (of peeled medium diced Granny Smith, Washington Gala, and Honey Crisp apples mixed)

cup light brown sugar*

2 tablespoon unsalted butter, firm

cup melted unsalted butter (for buttering phyllo pastry sheets)

1 teaspoon cinnamon

teaspoon nutmeg

2 tablespoon vanilla extract

teaspoon corn starch

1 package (6 sheets) phyllo dough

Combine in a small bowl:

3 tablespoons powdered sugar

2 tablespoons cinnamon

Garnish:

Powder Sugar

Fresh mint

Whipped cream or Low fat whipped topping

Method:

Pre-heat oven to 350 degrees

Preparation:

Prepare apple mixture:

In large saut pan on medium high heat, saut apples in butter for 6-8 minutes. Stir in cinnamon, nutmeg, and brown sugar, and cook for an additional 3-4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved, stir into apple mixture and cook for additional two minutes on medium high heat. Turn off heat and set aside.

Prepare phyllo dough bundles:

Lightly grease a large six muffin tin pan.

Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go.

Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares. Leave an over-hang.

Fill each phyllo lined muffin cup - full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo lined muffin cup has equal amounts of apple mixture.

Fold excess phyllo dough over the apples in each muffin cup and pinch top closed to create the bundles.

Bake in preheated oven for 8-10 minutes or until golden brown.

Garnish with powdered sugar, whipped cream and sprig of fresh mint.

*1/4 cup Agave Nectar may be substituted as a sweetener for those with diabetes

Note:

These are a few types of year round apples that are available are in most supermarkets and fruit stands across the country. Select one sour and two sweet apple varieties for your recipe:

o   Empire

o   Fuji

o   Golden Delicious

o   Red Delicious

o   Granny Smith

Nutrient Analysis:

Serves: 6

1 Serving: 1 bundle

Calories    249 calories

Trans Fat    0 grams

Protein    2 grams

Cholesterol 31 milligrams

Carbohydrate 29 grams

Potassium    102 milligrams

Total Fat    14 grams

Phosphorus 26 milligrams

Saturated Fat 9 grams

Sodium    99 milligrams