Happy Halloween

Happy Halloween from
Taste Tempters!!

If your looking for some good Halloween Eats & Treats,
check out these Halloween parties over at Punkie Pie's

Pink-O-Ween Halloween

Graveyard Dirt Cake, Sweet Treats, Brains Galore, and
Finger Sandwiches (made with PINK bread)

The Rat Trap Halloween

Spiderweb Taco Dip, Brain Freeze, Creepy Brain Cupcakes, and
Peanut Butter Truffle Eyeballs

BEST - The Best Eats in the Southern Tier

This months theme is BEST ... "The Best Eats in The Southern Tier". We will be featuring foods from local farmer's markets and trying to create some of our favorite dishes from our favorite local eateries (aka "Knocks Offs") located in the Southern Tier of upstate New York.

On the menu we have Creamy Cheese and Bacon Spread, British Tomato Soup, Salad prepared by a local eatery, Mussels Marinara, Chicken Stuffed with Goat Cheese & Basil, Orange Herbed Rice, Slow Cooked Apples, and Apple Pie. All served with a variety wines from upstate NY wineries. Recipes coming soon...

Summer Fiesta

This Months Theme is "Summer Fiesta"
Hosted by Debbie

Our menu this month will be featuring Fruitful White Sangria, Southwestern Eggrolls, Warm Taco Dip, Fresh Tomato Salsa, Chicken Fajitas, Seafood Enchiladas, Santa Fe shrimp, Spanish Rice, Fiesta Salad w/Green Godess Dressing, and Coconut Tres Leches Cake.

These recipes are under the Theme: Summer Fiesta category. ~ Enjoy!

Southwestern Egg Rolls

Prepared by Patty

Ingredients:

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Directions:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Warm Taco Dip

Prepared by Karen

Recipe Coming Soon...

Fresh Salsa

Prepared by Debbie

This is a great recipe to make during the summer when you can purchase the ingredients fresh from the farmer's market.

Ingredients:

• 12 plum tomatoes, diced
• 2 or 3 chipotles in adobo sauce
• 1 Tbsp tomato paste
• 2 cloves garlic
• 3 jalapeño peppers, diced
• 3 tbsp, onion, diced
• 3 tsp, fresh cilantro, chopped (use more if desired)
  
• juice of 1 lime

Directions:

• For a bolder/smoky flavor, grill 6 of the 12 tomatoes prior to chopping. I grill them until the skin of the tomato just starts to turn a little black.
• In a small food processor or chopper, process the 2-3 chipotles and some of adobo sauce, tomato paste and garlic cloves until smooth.
• In a mediums size bowl mix the chipotle mixture and the remaining ingredients.
• Refrigerate at least a couple of hours to allow to flavors to mix. Serve with tortilla chips.

Fiesta Salad

Prepared by Debbie

Recipe Coming Soon ...

Seafood Enchiladas

Prepared by Debbie

Ingredients:

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) cans baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• 1 10 ounce can red enchilada sauce
• 1paprika

Directions:

FOR THE SAUCE:

• melt butter in a 2 quart saucepan over medium heat.
• add flour.
• cook and stir for 5 minutes(should have a nutty aroma).
• add 1/2 tsp white pepper.
• stir in 2 tbsps lobster base and cook for an additional minute.
• add milk & wine.
• add 2 oz. of the cheese.
• continue to cook until thickened.

FOR THE CRAB MIX:

• lightly chop the flaked imitation crab.
• combine with shrimp in a medium size bowl.
• add 1.5 cups of cold sauce.
• mix well.

FOR THE ENCHILADAS:

• pour (or laddle) 1/2 of canned enchilada sauce on the bottom of your baking dish.
• lay out the tortillas on a flat surface.
• place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• place flap of the tortilla over the crab mix and roll.
• place flap side down onto a plate or in your baking dish.
• ladle warm sauce over the enchiladas.
• drizzle the remaining enchilada sauce over the enchiladas.
• top with remaining monterey jack cheese.
• sprinkle with paprika.
• put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.(Note: I baked this at 350 degrees for 40 minutes).
  

Chicken Fajitas

Prepared by Theresa

Recipe Coming Soon...

Spanish Rice

Prepared By Kelly

Ingredients:

• 1/4 cup vegetable oil
• 2 cups uncooked white rice
• 2 onion, chopped
• 1 green bell pepper, chopped
• 4 cups water
• 2 (10 ounce) cans diced tomatoes and green chiles
• 1 tablespoon and 1 teaspoon chili
• powder, or to taste
• 2 teaspoons salt

Directions:

• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Santa Fe Shrimp

Prepared by Kathi-Anne

Recipe Coming Soon ..

Fruity White Sangria

Prepared by Debbie

Ingredients:

• 2 bottles (750 ml) white wine (Pinot Grigio, Chardonnay or your favorite white wine)
• 2 oranges, sliced
• 2 lemons, one sliced and one juiced
• 2 limes, one sliced and one juiced
• 1 green apple, cored and cut into 1/2–1/4-inch dice
• 3 peaches, sliced into wedges
• 2 cups ice
• 8 ounces lemon-lime soda
• Sugar for sweetening (optional)

Directions:

• Place all the fruit in a glass pitcher. Add the ice, lemon juice and white wine. Allow the mixture to sit in the refrigerator until just before serving.
• At the last minute, add the sugar (to taste) and soda, if desired.

Coconut Tres Leches Cake

Prepared by Debbie

I found this delicious Coconut Tres Leches Cake recipe on My Kitchen Cafe and prepared it exactly how she did...

Cake:
Make-Ahead Yellow Cake Mix (recipe follows) or other preferred cake mix or homemade yellow cake recipe.

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Make-Ahead Yellow Cake Mix:

*Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)

*Note: the recipe calls for cake flour. If you don't have cake flour on hand, My Kitchen Cafe suggests the following as a substitution for the 3 cups of flour called for in the recipe (this is what I did) -- 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for.It works beautifully.

2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract

Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.

To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).

With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. See the note above the recipe for alternate cooking times with other baking pans. Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.

Blueberry Picking

This was not a Taste Tempters cooking club event but thought I'd share since I love blueberries and love picking them every July!



Blueberry Spinach Salad

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup raspberry vinegar
• 2 tsp Dijon mustard
• 1 tsp sugar (can add more if you like it sweeter)
  
• 1/2 tsp salt
• 1 (10 oz) pack fresh spinach
• 1 (4 oz) pack feta cheese or blue cheese, crumbled
• 1 cup fresh blueberries
• 1/2 cup almonds, toasted
• 3 hard boiled eggs, chopped
• 6 slices bacon, cooked & crumbled

Directions:

• In a jar with tight-fitting lid, mix first 5 ingriedents and shake well. In a large salad bowl, toss the spinach, cheese, blueberries, almonds, eggs and bacon. Add dressing, gently toss; serve immediately.

Note: In this photo I served the spinach salad with a baked potato, bacon & feta cheese (rather than putting the cheese and bacon on the salad I put it on the potato). This recipe was adapted from this Blueberry Spinach Salad recipe on Allrecipes.com.

German Fare

This month's theme is German Fare

This theme gave us all an opportunity to branch out and try something new. Our dishes this month include Saurbraten served with Koffelfelouse (German Potato Balls) and a gravy made with gingersnaps (yum), Beef Soup with Dumplings, Beer Sausages, Gurkensalat, Saurkraut Balls (even saurkraut haters like these), Apple Strudel, and German Chocolate Cake.

Thank You Kathy for hosting a warm yummy comfort food evening. What a great theme!! I think this months recipes are all keepers!

Sauerbraten

Prepared by Kathy

A family favorite. We have this every Christmas. Serve with German Potato Balls, red cabbage, applesauce, crescent rolls, salad and some nice wine. Perfect.

Ingredients:

• 3 to 4 pound rump or bottom roast
• 1 ½ cups red wine vinegar
• 1 ½ cups water or 1 cup water + ½ cup red wine
• 12 peppercorns
• 2 bay leaves
• 4 whole cloves
• 1 ½ tsp salt
• ¼ tsp pepper
• 1 medium onions quartered
• 2 carrots chunked
• 2 celery stalks chunked
• ginger snap cookies crushed very fine

Directions:

• Place roast in a large ziploc bag or glass bowl. In a seperate bowl combine everything else EXCEPT carrots, celery, and gingersnap cookies. Pour over roast and marinate 2 to3 days turning twice a day.
• Place carrots and celery at bottom of crockpot, place meat on top, pour mixture over it. Cook on low about 8 to 9 hours.
• Remove roast and wrap in foil, set aside.
• Strain the liquid into a pot and discard the vegetables & spices. Heat liquid on medium low, slowly add gingersnaps stirring constantly. Do this in batches to give gravy a chance to thicken.
• Slice meat and serve with gravy. YUM

Kalduolphekosse (Kartoffelkloesse) German Potato Balls

aka Grandpa Youngs Potato BallsPrepared by Kathy

We serve this with Sauerbraten every Christmas. It is delicious with the Ginger Snap gravy.

We always make extra since our tradition carries over to the morning after Christmas; we take the left over Katolephekasse (sorry I have no idea how to spell this word, google it will show multiple ways) and slice them. They are then fried in butter or olive oil and served with scrambled eggs. Trust me...you'll have no leftovers.
Ingredients:

• 6 to 8 bags Russet potatoes, peeled and cut in half (I used the whole bag)
• 1 medium onion chopped fine
• 1 stick butter
• 1 cup seasoned breadcrumbs
• 1 large egg, scrambled
• salt, pepper, nutmeg

Directions:

• Boil potatoes (do NOT overcook). Drain. While slightly warm rice or mash until fluffy. Set aside
• Melt butter. Sauté onions & breadcrumbs.
• Add onion mixture, egg and seasonings to potatoes and blend well.
• Boil a large pot of water.
• Form potatoes into a ball using floured hands. Roll in flour.
• Using a slotted spoon place one ball into boiling water.
• Prepare the next ball.
• Remove the ball that’s in water and set into a glass or ceramic square dish.
• Place the next ball in the water.
• Repeat until done.
• You can serve now or wait and reheat in a 350 oven for 20 minutes.

NOTES: if the balls are in the water too long they will fall apart. They 'float' when they are done, meaning they are not sitting at the bottom of the pot. Should only take about a minute or so.

Royal Bavarian Beef Soup Recipe

Prepared by Kelly

Ingredients:

• 1 beef roast (2 lbs)
• Chopped carrots and onions or leach
• Sliced celery
• Any other vegetable leftovers from the refrigerator
• 1 teaspoon of salt
• some pepper
• any other spice that is available (e.g. thyme)
• some fresh parsley (chopped)
• some fresh chives (chopped)

Directions:

Put the meat in a pot with water (1 gal.) and add the fresh vegetables and spices. Bring to a boil. Reduce heat, cover and simmer for about 2 hours (in a pressure cooker: about 1 hour) or until meat is tender. Add salt, pepper and (at the very end) parsley/chives

Griesnockerlsuppe (Semolina Dumplings Soup)

Ingredients:

• 7 oz. semolina (Semolina is a kind of yellow flour that you can get in most natural food stores and some grocery stores in the pasta section; in Germany it is called "Gries")
• 3 eggs
• 3 tablespoons of soft butter
• A little bit of lukewarm milk
• A pinch of salt, nutmeg, pepper, and other spices such as thyme

Directions:

• Stir the eggs with butter, milk, salt and spices and add the semolina little by little until it is a homogeneous mixture
• Cut little dumplings from this mixture with a spoon and put them into boiling broth (I recommend the Royal Bavarian Beef Soup)
• After about 10-20 minutes the dumplings come up to the surface and are ready to eat.

Sauerkraut Balls

Prepared By Debbie

This is what I found about the origin of Sauerkraut Balls .... "These tasty little bites hail from Northeast Ohio where they have achieved cult status. It’s not a football or New Year’s Eve party in Akron, Ohio without these delicious one-bite appetizers with German Mennonite origins that are virtually unknown outside of Ohio."

Ingredients:

• 1 lb. bulk sausage
• 1/2 cup chopped onion
• 2 can (32 oz.) sauerkraut, drained well and chopped (I used Silver Frost brand that comes in a bag in the cooler or meat section of the grocery store)
• 4 tbsp. fine dry bread crumbs
• 1 pkg. (8 oz.) cream cheese, softened
• 4 tbsp. finely snipped parsley
• 2 tbsp. sweet-hot mustard or honey-mustard (I used sweet-hot)
• 1 dash garlic salt
• 1 dash pepper
• 2/3 cup all-purpose flour
• 2 eggs
• 2 tbsp. water or milk
• 2/3 cup fine dry bread crumbs
• Cooking oil for deep-frying (I used vegetable oil)

Directions:

• In a large skillet cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
• Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, bread crumbs (4 tbsp.), cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.
• Put flour in a shallow container. In another shallow container beat eggs and water until combined. Put bread crumbs in a third shallow container. Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then egg mixture, then in bread crumbs. Fry a few at a time in deep, cooking oil (365°F) for approximately 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275°F oven.

Note: I would think you could bake these to make them lighter in fat and calories.

Serve with Honey Mustard Dipping Sauce

Honey Mustard Dipping Sauce

Dipping Sauce used for Sauerkraut Balls

Ingredients:

• 1/2 cup Dijon mustard
• 1/2 cup German mustard (I used a whole grain mustard)
• 1 tablespoon Chinese mustard
• 1/3 cup honey
• 1/3 cup light cream
• 1/4 cup mayonnaise

Directions:

• Combine mustards, honey and cream in a small bowl.
• Whisk in mayonnaise last, beating until smooth.

Beer Sausages

Prepared by Theresa

Ingredients:

• 2 lbs. cooked Polish sausage
• 1 c. beer
• 1/4 c. brown sugar
• 2 tbsp. cornstarch
• 1/4 c. vinegar
• 1/4 c. prepared mustard
• 1 tbsp. prepared horseradish

Directions:

Cut sausage into 1/2" lengths. Boil them in beer for 10 minutes. Mix brown sugar with cornstarch. Add to vinegar, mustard and horseradish. Add sausages and cook until bubbly.

HINT: Prepare in crock pot and serve with toothpicks at gatherings.

Kathy--Perfect theme as there's hearty fare to chase away the winter cold!

Prost! ("Cheers" in German)

Gurkensalat aka Cucumber Salad

Prepared by Theresa

Ingredients:

• 2 large cucumbers
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup sour cream
• 2 tablespoon minced fresh parsley
  

Directions:

Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.

German Chocolate Cake

Prepared By Karen

Ingredients:

• 3 eggs
• 2/3 cup butter, softened
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 4-ounce package sweet baking chocolate
• 1 cup sugar
• 1 teaspoon vanilla
• 3/4 cup buttermilk or sour milk
• 1 recipe Coconut-Pecan Frosting (see recipe below)

Directions:

• Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set pans aside. Mix flour, baking soda, and salt; set aside.
• In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until melted; cool.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition until combined.
• Thoroughly wash the beaters. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans.
• Bake in a 350 degree F oven for 20 to 25 minutes for 9-inch pans. 25 to 30 minutes for 8-inch pans, or until a wooden toothpick comes out clean. Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Spread Coconut-Pecan Frosting over tops of cakes, stacking layers. Makes 12 to 16 servings.

Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.

Apple Strudel

Prepared By Jen

Recipe courtesy Robert Bleifer (Food Network)

Ingredients:

• 2 tablespoons dark rum
• 1/2 cup raisins
• 2 to 3 Granny Smith apples, peeled, cored, halved, and sliced 1/8-inch thick
• 1/2 lemon, juiced
• 1 teaspoon cinnamon
• 1/2 cup sugar, plus 1/4 cup, for sprinkling
• 5 sheets phyllo dough
• 1/4 cup panko bread crumbs
• 1/4 cup chopped almonds
• Cinnamon, for garnish
• Powdered sugar, for garnish
  

Directions:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes).
• In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins.
• In a medium bowl, melt 1/2 stick butter to phyllo sheets
• Place 1 sheet of phyllo (use 2 sheets & overlap about 2") on work surface and lightly brush with butter. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of phyllo on top of the sugar mixture and brush it with the with butter, but do not top with more sugar, panko, and almonds.
• Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over. Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom.
• Transfer to the lined baking sheet, brush the top with butter and sprinkle with 1 more tablespoon of sugar. Place in oven and bake for 30 minutes. Let cool before serving.