Rustic Apple Cinnamon Filled Phyllo Pastries
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.
: 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 | 5 g |
| Calcium | 44 mg |
Directions
Apple mixture:
- Preheat oven to 350° F.
- In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes.
- Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes.
- 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.
- Turn off heat and set mixture aside.
Phyllo dough pastries:
- Lightly grease a large 6-muffin tin pan.
- 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.
- 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.
- 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.
- Fold excess phyllo dough over the apples in each muffin cup.
- 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.