Fillo Tartlets with Potato, Spiced Apple and Fried Sage

There are many nice things about the holidays….

026I get to cook like a maniac.

039And eat like a maniac.


But the best part of any holiday meal are the sides and the appetizers.

045And the fact that you can start drinking at noon and no one seems to care can say anything because they are hungry and need you to cook for them.

053But when that wine starts to kick in, you probably want to make an easy appetizer like this.

059It looks so elegant and no one will guess…

079Just how much wine you had before bringing it to the table.


Spiced Apple Fillo Tarts with Potatoes and Fried Sage

This is a recipe that I created for the Athens Mini Fillo Shell contest. I won the contest and Joe won the award for eating them faster than I could make them. Grendel got an honorable mention.
  • 1 Box Athens Mini Fillo Shells
  • 15 sage leaves
  • 1 medium apple
  • 1 medium potato
  • 1 tbsp. unsalted butter
  • 2 tablespoons heavy cream
  • 1 tablespoon Cinnamon Sugar
  • ½ teaspoon fresh grated nutmeg
  • 1 tsp fresh lemon juice
  • Salt and pepper
  • Olive Oil
  • Piping bag, fitted with star tip
  1. Boil water with a sprinkle of salt in a medium pot.
  2. While water is warming up, fry the sage. In a medium saucepan, heat 2 tablespoons olive oil. When pan is hot, add 15 sage leaves.
  3. Fry sage until crispy, should take about a minute or two. Remove with slotted spoon and drain on paper towel.
  4. Make spiced apple filling. Peel one medium apple and dice into small chunks. In the same saucepan that you used to cook the sage, add 3 tablespoons of olive oil and heat under medium flame. When pan is hot, add diced apples, cinnamon sugar, lemon juice, nutmeg and ¼ teaspoon salt. Stir. Cook apple mixture until apples are soft 5-8 minutes. Cool slightly.
  5. With a teaspoon, fill each phyllo tartlets with apple mixture. Set aside.
  6. Peel potato and cook in boiling water until soft (a fork pierces the potato easily), about 30-40 minutes. Add cooked potato to mixing bowl. Add salt and pepper to taste along with 1 tablespoon butter and 2 tablespoons heavy cream. With a potato masher, mash very well until the potatoes have a smooth and creamy texture. If necessary, add more heavy cream.
  7. Put potato in piping bag with a star tip. Pipe potato onto each tartlet. Add fried sage leaf for topping.


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