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Apple Pecan Phyllo Crisps

This dessert is so easy yet so incredibly satisfying

  1. 2 sheets phyllo pastry
  2. 2 tsp. butter, melted
  1. 1/3 cup brown sugar
  2. 1 tsp. grated lemon zest
  3. 1 Tbsp. lemon juice
  4. 1/2 tsp. cinnamon
  5. 3 cups peeled, sliced apples
  6. 2 Tbsp. chopped toasted pecans
  7. icing sugar to sprinkle
  1. To prepare shells: Preheat oven to 400 F. Lay phyllo sheet on work surface and brush with half the butter. Using scissors, cut into three 5″ wide strips. Fold ends in to make a rectangle of 3 layers; gently mold into muffin cups. Repeat with remaining phyllo and butter – makes 6 shells. Bake 5 minutes, or until golden. These can be stored in an airtight container for up to 3 days.
  2. To prepare filling: In a heavy skillet, heat sugar, lemon rind and juice and cinnamon until bubbly. Add apples and cook, stirring frequently for 5 minutes or until tender. Let cool slightly. Spoon into prepared shells. Sprinkle with toasted pecans, then icing sugar. Serves 6.
The Best of Bridge
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This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.

This recipe is available in the book The Best of the Best and More.