It's not fancy or complicated, but it's sure to please a crowd.
I’m always trying to step up my apples-and-honey game. While a basic platter for dipping to sweeten theis nice, I’m going more of the route of giant apples and honey cheese boards or savory-leaning tartes Tatin. This baked Brie is my latest, and most popular, Rosh Hashanah creation. It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo.
In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat.