- Preheat oven to 350°F (180°C). In a non-stick skillet, combine 2 tbsp (30 mL) butter and brown sugar and cook over medium-high heat until sugar is dissolved, about 3 to 5 min. Add apples and caramelize 2 min. on each side. Add cider and simmer until sauce reduces to about 1 tbsp (15 mL). Cool in refrigerator.
- In a bowl, mix almonds, chocolate chips, orange zest and sea salt, if using. Set aside. Place 1 sheet of phyllo on a clean surface and brush with melted butter. Place a second sheet of phyllo overtop and brush again with melted butter. Repeat twice to create 4 layers.
- Cut layered phyllo into 4 squares. Place one caramelized apple half in the centre of each square, add 1 tbsp (15 mL) dulce de leche and 2 tbsp (30 mL) almond mixture overtop. Lightly brush edges of each phyllo square with melted butter and bring corners together to form a blossom. Lightly brush outside of each blossom with melted butter.
Repeat steps to make another 4 blossoms. Place blossoms on a parchment paper-lined baking sheet and bake 15 to 20 min. on lower rack of oven. Garnish blossoms with remaining dulce de leche and serve.