Rustic Apple Cinnamon Filled Phyllo Pastries

A Chef McCargo recipe

Homemade apple pie filling—with cinnamon, nutmeg and brown sugar—wrapped in phyllo dough creates these rustic pastries. A delicious combo and the perfect fall treat.

apple phyllo pastries recipe

: Serves 6 (1 serving = 1 pastry)

Ingredients

  • Apple mixture:
  • 4 apples (3½ cups peeled medium diced Granny Smith, Washington Gala and/or Honeycrisp apples)
  • ¼ cup light brown sugar
  • 2 tablespoons butter, unsalted, firm
  • ¼ cup butter, unsalted, melted (for buttering phyllo pastry sheets)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons vanilla extract
  • ¼ teaspoon cornstarch
  • 1 package (6 sheets) phyllo dough
  • Combine in a small bowl:
  • 3 tablespoons powdered sugar
  • 2 tablespoons cinnamon
  • Optional garnish: powdered sugar, fresh mint sprigs and whipped cream

Nutrition Per Serving

Calories 280 cal
Total Fat 13 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 31 mg
Sodium 97 mg
Carbohydrates 38 g
Protein 2 g
Phosphorus 33 mg
Potassium 177 mg
Dietary Fiber 4.9 g
Calcium 44 mg

Directions

Apple mixture:

  1. Preheat oven to 350° F.
  2. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes.
  3. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes.
  4. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat.
  5. Turn off heat and set mixture aside.

Phyllo dough pastries:

  1. Lightly grease a large 6-muffin tin pan.
  2. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go.
  3. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups.
  4. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture.
  5. Fold excess phyllo dough over the apples in each muffin cup.
  6. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown.

Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.