Apple Phyllo Crisp


With all the beautiful apples available for picking and baking, it’s hard to not indulge in some seasonal sweet treats. I have to admit, the Fall season is my favorite for many reasons, but mostly because it includes the produce I love most. The list is very long and continues to grow every year.

At one time I also had “phyllo-fear”, I’m not really sure why. It turns out it is so easy to work with and rarely if ever gives a problem. I think the most important thing to rememberis to defrost it overnight in the refrigerator, it will unroll perfectly. Don’t be afraid like I was for so long.

The layering of pecans between the sheets of the phyllo also adds a crunchy addition to the tart’s flaky foundation. It is incredibly good. I could go on and on about the flavor here, not to mention the wafting smell of cinnamon and sugar coming from the kitchen while it is baking. A true winner and must try this apple season.

Also, I just wanted to mention we are going to have a fabulous give-away sometime in the next week…right here! Don’t miss it!!

Preheat oven to 400o. 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 with pecan mixture evenly over the top. Repeat 4 more times, using all the pecan mixture.

Top with remaining phyllo sheet and brush with all but 2 Tablespoons of butter. Slice apples 1/8″ thick (I used a mandolin); discard seeds. Arrange slices in a single layer on phyllo, leaving space between fruit and a 1/4″ border around edges. Brush fruit with remaining butter. Sprinkle with sugar and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, about 20-25 minutes.

Let cool slightly and cut into eight pieces.

Apple Phyllo Crisp
Adapted from Martha Stewart

1/2 cup pecans, toasted and finely chopped
1/3 cup plain breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11.5 x 15), thawed
1 stick unsalted butter, melted
2 Granny Smith apples, peeled

Preheat oven to 400o. 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 with pecan mixture evenly over the top. Repeat 4 more times, using all the pecan mixture.

Top with remaining phyllo sheet and brush with all but 2 Tablespoons of butter. Slice apples 1/8″ thick (I used a mandolin); discard seeds. Arrange slices in a single layer on phyllo, leaving space between fruit and a 1/4″ border around edges. Brush fruit with remaining butter. Sprinkle with sugar and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, about 20-25 minutes.

Let cool slightly and cut into eight pieces.

~You can also use pears in this recipe by either substituting the pears for the apples or combining them with the apples for a pear & apple crisp. You would want to use a small firm pear such as Forelle or Seckel variety.

Two Years Ago Today: Kitty Litter Cake

Post a Comment

15 Comments

  1. Barbie with a T 1

    This looks very interesting. Nothing like the smell of apple and cinnamon when it comes out of the oven! I just made a batch of granola from your recipe and that smells good also! Everything toasts up so nicely and the aroma makes you ravenously hungry! Can’t wait for the big giveaway! Looking forward to it.

    Reply
  2. Lena in VT 2

    Oh Lord sweets and a contest…I’m in!!!

    Reply
  3. Mark 3

    For followers in Europe, it may be useful to let them know that phyllo is called filo pastry over here !

    Reply
  4. Hmmm…we just got a mandolin…I think I might have to try it out on this recipe… :)

    Reply
  5. sandi 5

    This looks wonderful..Love the fall also but ours was short lived this year due to rain. Stayman Winesap are my favorite apple. I wonder if this recipe would do ok with using them…..

    Reply
  6. laura 6

    what a great idea! i love phyllo dough and always have it in the freezer. i think i’ll be trying this very soon…

    Reply
  7. Cassie 7

    Oooh I love giveaways!
    And darn it! I just used my phyllo dough last night to make ricotta spinach wrap thingies.. btw, “thingies” is a technical professional chef term.. in case you didn’t know 😉

    Reply
  8. Cathy that looks good and easy! YUM!

    Reply
  9. sharon 9

    I am picturing this on my Thanksgiving table right about now. Oh…did I tell you that at least one of your dishes has made an appearance at my Thanksgiving dinner as long as I have been hosting?! You rock!

    Reply
  10. I love this idea. Have way too many apples right now!!!

    Reply
  11. Great idea! Simple and delicious!

    Reply
  12. I’ve never worked with phyllo either, although it doesn’t seem to be all that difficult to work with. I do love the stuff, especially because it is always brushed with butter between the layers! This is a really nice change from the traditional pies, crisps, and cakes.

    Reply
  13. What a great way to use apples, I have never tried this but looks wonderful. Pizza night with “pizza” apples is on my list of To Do.

    Reply
  14. grace 14

    i KNEW phyllo dough had other worthy uses than just baklava. good stuff, cathy!

    Reply
  15. Adrian 15

    Simple and awesome idea! Thanksgiving made easy. Thank you.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting