Apple Tartelette

Ingredients

• 2 cups (7 oz.) Fontina Cheese shredded
• 1 Granny Smith apple cored and grated (skin on)
• 1 egg
• 1/2 cup heavy cream
• 5 sheets phyllo dough
• 1/2 cup clarified butter

Instructions

1. 1
   Combine cheese, apple, egg and cream in small bowl. Set aside.
2. 2
   Brush 6 muffin tins or 8 oz ramekins with butter. Preheat oven to 275 degrees.
3. 3
   Lay phyllo out on clean, dry work surface. Keep covered with kitchen towel.
4. 4
   Remove top layer of phyllo and place on work surface. Brush with clarified butter.
5. 5
   Remove second sheet of phyllo from stack and place on top of buttered phyllo. Brush new layer with butter.
6. 6
   Continue stacking and buttering phyllo until all sheets have been used.
7. 7
   Cut stacks into 6 equal pieces.
8. 8
   Place one square inside each muffin tin or ramekin, allowing edges to stand up out of mold. Divide cheese-apple mixtue evenly between phyllo cups.
9. 9
   Place in over and bake at 275 degrees for 20 minutes, or until lightly brown and puffy.
10. 10
    Cool to room temperature before removing from molds.