APPLE PHYLLO PIE
Steps:
- Place in the oven and bake for 30 to 35 minutes.
Nutrition Facts : Calories 894 kcal, Carbohydrate 119 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 17 g, Sodium 723 mg, Sugar 24 g, Fat 44 g, ServingSize 1 pie (6 to 8 servings), UnsaturatedFat 0 g
LAYERED APPLE PIE WITH PHYLLO CRUST
It's all about the layers and ruffles in this dramatic seasonal pie.
Provided by Anna Stockwell
Categories Dessert Bake Christmas Thanksgiving Kid-Friendly Apple Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
- Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
- Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
- Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
- Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
- Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15-20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
PEAR AND APPLE PHYLLO CRISP
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Yield Makes one 11 1/2-by-15-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
- Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
- Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.
MINI APPLE STRUDELS
Crisp sheets of phyllo dough surround tender slices of apple in this clever play on strudel. Walnuts and cinnamon enhance that traditional apple pie flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside., Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray., Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat., With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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