| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Low-cal |
6 |
Servings |
INGREDIENTS
| 2 |
|
Sheets phyllo pastry |
| 2 |
ts |
Margarine or butter; melted |
| 2 |
tb |
Chopped pecans; toasted |
| 1 1/2 |
ts |
Icing sugar |
| 1/3 |
c |
Brown sugar; packed |
| 1 |
|
Grated rind of 1/2 lemon |
| 1 |
tb |
Lemon juice |
| 3 |
c |
Apples; sliced and peeled |
INSTRUCTIONS
APPLE FILLING
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
<accmplce@mail.on.rogers.wave.ca> on 20 N, ov 1997
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