Apple Pecan Phyllo Crisps

Title:
Apple Pecan Phyllo Crisps

Yield:
6 Servings

Categories:
Desserts,
Low-cal




Ingredients:





     2    Sheets phyllo pastry


     2 ts Margarine or butter; melted


     2 tb Chopped pecans; toasted


 1 1/2 ts Icing sugar





-------------------------------APPLE
FILLING-------------------------------


   1/3 c  Brown sugar; packed


     1    Grated rind of 1/2 lemon


     1 tb Lemon juice


     3 c  Apples; sliced and peeled





 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.


 Posted to MM-Recipes Digest V4 #301 by Bonnie & Tim Annis


 
on 20 N, ov 1997