Recipe from Pastry chef Doug Wilson, Mesteña’s, San Antonio.
1 cup water
1 1/2 cups sugar
8 Braeburn apples, peeled and cored
Boil water and sugar for 5 minutes to make a simple syrup. Make fresh apple juice by puréeing apples thoroughly in a food processor and pushing through a fine strainer. Add syrup and freeze mixture in an ice cream machine according to manufacturer’s instructions. (Prepared fresh-pressed apple juice may be substituted.)
2 Braeburn apples, peeled, cored, and diced small
1/2 stick butter, melted
3/4 cup walnuts, toasted and crushed
1/2 cup light brown sugar
6 sheets filo dough (available frozen)
1/8 cup granulated sugar
Sauté diced apples in 1 tablespoon of the butter over medium-high heat for 2 minutes. Add walnuts and cook another 2 minutes. Add brown sugar and cook 3 to 4 more minutes over medium heat. Remove from heat, spread on a sheet pan, and refrigerate.
Preheat oven to 325 degrees. To make flautas, lay out 3 sheets of filo and brush with melted butter. Then lay another sheet on top of each one, pat together, and brush again with butter. Place a line of apple filling 1/2 inch from one end of each sheet and roll fairly tightly to desired thickness. Trim excess dough and seal ends. Brush with butter and sprinkle with sugar. Cut each roll in half, then cut those pieces in half again on the diagonal. Bake until golden brown. Let cool to room temperature.
1/2 cup water
1 1/2 cups apple juice
1/4 cup sugar
1/2 stick cinnamon
1 small piece star anise
1/2 teaspoon whole allspice
1 whole clove
2 Braeburn apples, peeled, cored, and cut into quarters (mince 1 quarter for garnish)
Bring water, apple juice, sugar, and spices to a boil. Add apples, reduce heat to a simmer, and cook 10 to 15 minutes. Purée and press through a fine strainer. To serve, pour warm soup in a small shallow bowl and arrange 2 scoops of sorbet and 2 pieces of flauta in the liquid. Garnish with minced apple and serve immediately. Alternatively, serve soup separately in a cup. Serves 4 to 6.