This dessert is so easy yet so incredibly satisfying
- 2 sheets phyllo pastry
- 2 tsp. butter, melted
- 1/3 cup brown sugar
- 1 tsp. grated lemon zest
- 1 Tbsp. lemon juice
- 1/2 tsp. cinnamon
- 3 cups peeled, sliced apples
- 2 Tbsp. chopped toasted pecans
- icing sugar to spinkle
- 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.
- 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.
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