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Apple Pecan Phyllo Crisps recipe
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To make Apple Pecan Phyllo Crisps you will need
Ingredients
| 2 | | Sheets phyllo pastry | | 2 | teaspoons | Margarine or butter; melted | | 2 | tablespoons | Chopped pecans; toasted | | 1 1/2 | teaspoons | Icing sugar |
| | APPLE FILLING | | | | 1/3 | cups | Brown sugar; packed | | 1 | | Grated rind of 1/2 lemon | | 1 | tablespoon | Lemon juice | | 3 | cups | Apples; sliced and peeled |
Instructions
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.
Enjoy your Apple Pecan Phyllo Crisps
How much is in a cup?
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Mon 28 Jul 2008
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