Apple Phyllo

Prep Time: 5 minutes

Baking Time: 15 minutes

Ready in: 20 minutes

Ingredients:

1 apple thinly sliced

1 T brown sugar

1 t cinnamon

1 T lemon juice

10 Sheets of Frozen Phyllo dough

Egg Wash

Powdered sugar for serving (optional)

Directions:

Step one:

Preheat the oven to 350°F.

Step two:

Core and slice apple into thin slices. (See about this recipe)

Step three:

Combine the sugar, cinnamon, and lemon juice with the apples. Stir to combine. Let this mixture to sit for a few minutes to allow the excess moisture drain off.

Step four:

Place phyllo onto a nonstick sprayed surface. I used a plate, but you could also use the baking pan.

Step five:

Layer sheets of the phyllo on top of each other folding in thirds to create a rectangular shape.

Step six:

Arrange apple slices on the pastry in a straight line, overlapping as you go. Fold the excess pastry on either side to the edge of the apple row. Brush the edges with egg wash.

Step seven:

Bake for 15 to 20 minutes, or until pastry is puffed and golden brown and the apples are tender.

Step eight:

Let rest for 5 minutes, sprinkle with powdered sugar or top with ice cream, and serve immediately.

About this Recipe:

The key to this dessert is slicing the apples thinly if they are too think they will still be raw when the pastry is cooked, leaving you with two options- a burnt pastry or raw apples. Neither of these very delicious.

Apple Choice:

I used a gala apple because it is what I had on hand, but feel free to use any apples suitable for baking including honey crisp, granny smith and golden delicious. Stray away from red delicious, fuji, or McIntosh apples as they are not very firm and can get mushy in the oven.

Dough Choice:

The phyllo dough could easily be replaced with puff pastry. The look and taste of the dessert would be different, but it would be equally delicious and would be a fun experiment.

Pros:

This recipe results in a gorgeous pastry that looks like it took you a while to make, but it is quite simple. Using frozen pastry dough is a simple hack for making quick pastries, and let’s be honest who has a whole day to dedicate to pastry dough making?

Cons:

This pastry does not store well, it is best to eat the same day you make it. Even the day after, the pastry starts to lose its crispiness resulting in a mushy mess.

Let me know if you’ve tried to make this yourself, and be sure to tag me in the photos @kneadingpatience on Instagram.