Apple pecan phyllo crisps
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sheets phyllo pastry | |
| 2 | teaspoons | Margarine or butter; melted |
| 2 | tablespoons | Chopped pecans; toasted |
| 1½ | teaspoon | Icing sugar |
| ⅓ | cup | Brown sugar; packed |
| 1 | Grated rind of 1/2 lemon | |
| 1 | tablespoon | Lemon juice |
| 3 | cups | Apples; sliced and peeled |
Directions
APPLE FILLING
1. Lay single sheet of phyllo on counter; brush with half of the margarine. Using scissors, cut crosswise into three 5" wide strips; fold each strip into thirds to form square shape.
2. Using scissors, round off corners and gently mold into muffin cups.
Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or until golden.
3. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon juice and cinnamon; cook over medium heat until bubbly.
4. Add apples and cook, stirring often, for 5 minutes or until tender; let cool slightly.
5. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar over top. Serve warm or at room temperature.
Make ahead: Through step 2; phyllo crisps can be stored in airtight container for up to 3 days. Through step 4 for up to 6 hours.