Name: Apple Croustades With Brown Sugar–Bourbon Ice Cream
Yield: makes 12 Servings
Ingredients: ½ cup sugar; ¼ cup (½ stick) unsalted butter; ½ vanilla bean, split lengthwise; 3 pounds large Honeycrisp apples (4–5), peeled, cored, cut into ½” cubes; 1½ tablespoons brandy (optional); 1 tablespoon fresh lemon juice; ⅛ teaspoon kosher salt; ½ cup (1 stick) unsalted butter, melted, cooled, plus more for pans, room temperature; All-purpose flour (for pan); 9 17x12” sheets fresh phyllo pastry or frozen, thawed (from one 1-lb. package); ¼ cup (about) sugar; Powdered sugar (for dusting); Brown Sugar–Bourbon Ice Cream (click for recipe)

Two toile plates with individual applepyllo pastries next to scoops of ice cream.

Overgaard Anders

Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.

Recipe notes