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Gathered
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Long twisted spoon for stirring and layering cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Long twisted spoon for stirring and layering cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
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Preheat the oven to 400°F. Line two baking pans with parchment paper. Place rhubarb in a baking dish and sprinkle with half the sugar. Bake 15-20 mins, until tender. Stir in apple pie filling. Meanwhile, combine breadcrumbs, remaining sugar, custard powder and vanilla in a small bowl. Layer 3 sheets of phyllo on a work surface, brushing each with butter. Arrange one-third apple and rhubarb mixture lengthwise along long edge of phyllo. Sprinkle with one-third breadcrumb mixture. Roll up phyllo to enclose filling, pinching ends closed. Place on a prepared pan and brush with butter. Repeat with remaining ingredients. Bake 15-20 mins, until crisp and golden. Cool completely. Trim ends and cut each log into 2-inch rolls. Dust with powdered sugar to serve.