Apple Phyllo Crisps

Apple Phyllo Crisp & Vanilla Ice Cream

Here’s what you’ll need…   A baking sheet: 9 x 11, cupcake liners (24) , pastry brush.  Oven Temp: 325F.  Bake time: 20 minutes.  This receipt makes approximately 24 crisps.

Apple Phyllo Crispy Goodness

Apple filling:

8 cleaned, cored and roughly chopped red apples

½ cup sugar

2 tablespoons brown sugar

1 tablespoon of cinnamon

½ teaspoon ground cloves

Phyllo Dough (Fillo):  Follow thawing instructions on the box.  Freeze any unused dough.

10 sheets of phyllo dough (freeze any remaining phyllo dough)

½ stick melted sweet unsalted butter to brush phyllo dough

Phyllo Crisps Preparation

Preheat oven to 325F.

Remove phyllo dough from package,  allow to thaw per instructions, keep covered with a cheese cloth or towel.   Air can cause the thin flaky pastry dough to crack.

After cleaning, coring and chopping your red apples, combine into a mixing bowl.  Add sugars, brown sugar, cinnamon, cloves and mix well.  Set aside and allow to marinate in spices while you prepare the phyllo dough.

Taking (3) three layers at a time and brush with melted butter, saturating all the layers together all the way through.  Using a sharp knife cut the dough into (3) three rows and (3) three columns, giving you a total of (9) nine squares in all. Repeat this process until you have enough phyllo dough squares to fill all your cupcake liners.

Apple Crisp Filling

Take your phyllo dough square and gently place inside of the cupcake liners, allowing to overflow as shown above.  Scoop a tablespoon of the apple mixture into each cupcake liner, filling 3/4 to the top.  Place in the oven and bake for 20 to 25 minutes., until apples are baked through and phyllo dough is golden colored.  Allow apple phyllo crisps to cool about five minutes, remove from cupcake liners serve with vanilla ice cream.

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5 thoughts on “Apple Phyllo Crisps

    1. Thanks! I was trying to figure out a way of using the phyllo dough quickly with out having to roll it out, fold into squares and cut – it’s the hardest part of working with it. This made it manageable 😉

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