Apple Pecan Phyllo Crisps Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 Sheets: phyllo pastry,
2 tsp: Margarine or butter, melted
2 tbsp: Chopped pecans, toasted
1 1/2 tsp: Icing sugar,
APPLE FILLING
1/3 cup: Brown sugar, packed
1: Grated rind of 1/2 lemon,
1 tbsp: Lemon juice,
3 cup: 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 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.
Source from luhu.jp
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.
Source from luhu.jp