Ingredients
- 700 g Granny Smith apples, sliced
- 120 ml pure maple syrup
- 30 ml lemon juice
- 25 g cornstarch
- 6 sheets phyllo pastry
- 50 g melted butter
- 10 g cinnamon
- 2 g ground nutmeg
Method
- Preheat to 375°F. Toss apples with maple syrup, lemon juice, cornstarch, cinnamon, nutmeg.
- Layer phyllo sheets with butter between each; place in 8-inch square bake dish.
- Spread apple mixture over phyllo.
- Fold edges inward; brush top with butter.
- Bake 40–45 minutes until golden and apples are tender.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar + 15 ml honey
Conversion used: Use 120 ml maple syrup as sole sweetener (1:0.8 volume replacement); omit added honey; cornstarch prevents excess syrup seepage; maintain 375°F (standard temperature suits syrup's lower burn point).
Why Quebec maple syrup: Maple syrup's natural umami and wood notes complement apple acidity without masking fruit flavor; supports Quebec's agricultural economy.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →