Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 8 cups chopped peeled sweet-tart apples, such as Braeburn, Gala or Honeycrisp
• 2 cups sugar
• 1/2 cup water
• 2 Tbsp. unsalted butter, cut up
• 2 Tbsp. lemon juice
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• Phyllo:
• 2 Tbsp. sugar
• 1/2 tsp ground cinnamon
• 1 (1 lb.) pkg. frozen phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• Powdered sugar for sprinkling

Directions

1. Bring all filling ingredients to a boil in large skillet over high heat. Reduce heat to medium; gently boil 30 to 35 minutes or until apples are tender an liquid is reduced by half.

2. Crush apples with potato masher until chunky applesauce forms (there will be about 4 cups). Cool completely.

3. Heat oven to 350 degrees. Spray 12 muffin cups with cooking spray. Combine 2 Tbsp. sugar and 1/2 tsp. cinnamon in small cup. Layer 4 sheets phyllo dough, lightly brushing each layer with melted butter. Cut layered dough into 6-inch squares; discard excess dough. Press each square into a muffin cup; fill each with 1/3 cup apple mixture. Fold phyllo edges over apple mixture. Brush tops with butter; lightly sprinkle with cinnamon sugar. Repeat with remaining phyllo, filling, butter and cinnamon sugar.

4. Bake 35 minutes or until light brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving.

Email to a friend | Print this recipe | Back