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Apple Pecan Phyllo Crisps

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Title: Apple Pecan Phyllo Crisps
Yield: 6 Servings
Categories: Desserts, Low-cal


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

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