Apple Pecan Phyllo Crisps
- 2 Sheets phyllo pastry
- 2 ts Margarine or butter; melted
- 2 tb Chopped pecans; toasted
- 1 1/2 ts Icing sugar
-------------------------------APPLE FILLING-------------------------------
1/3 c Brown sugar; packed
1 Grated rind of 1/2 lemon
1 tb Lemon juice
3 c Apples; sliced and peeled
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.
Posted to MM-Recipes Digest V4 #301 by Bonnie & Tim Annis
on 20 N, ov 1997
1/3 c Brown sugar; packed
1 Grated rind of 1/2 lemon
1 tb Lemon juice
3 c Apples; sliced and peeled
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.
Posted to MM-Recipes Digest V4 #301 by Bonnie & Tim Annis
