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Add a photoServings: 6
Ingredients
- 2 sht phyllo pastry
- 2 tsp Margarine or possibly butter, melted
- 2 Tbsp. Minced pecans, toasted
- 1 1/2 tsp Icing sugar
- 1/3 c. Brown sugar, packed
- 1 x Grated rind of 1/2 lemon
- 1 Tbsp. Lemon juice
- 3 c. Apples, sliced and peeled
Directions
- 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 create square shape.
- 2. Using scissors, round off corners and gently mold into muffin c..
- Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 min or possibly till golden brown.
- 3. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon juice and cinnamon; cook over medium heat till bubbly.
- 4. Add in apples and cook, stirring often, for 5 min or possibly till tender; let cold slightly.
- 5. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar over top. Serve hot or possibly 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 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 20 | 20% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 87mg | 2% |
| Total Carbs 21.19g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 18.13g | 12% |
| Protein 0.38g | 1% |
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