Apple Pie Samosas

Apple Pie Samosas wrap homemade spiced apple pie filling inside buttery layers of phyllo dough, then finish with cinnamon sugar before baking until crisp and golden.

Course Dessert

Cuisine American

Keyword apple pie phyllo, apple pie samosas, apple samosas, baked apple samosas, dessert samosas, phyllo apple dessert, sweet samosas

Prep Time 30

Cook Time 30

Total Time 1

Servings to 18

Calories 140kcal

Author Cathy Pollak

Equipment

large skillet Has enough surface area for the diced apples to cook evenly while allowing their released juices to reduce and thicken.
mixing bowls (small). For whisking the cornstarch slurry until smooth.
large rimmed baking sheet Gives the folded samosas enough room to bake without crowding.
parchment paper Prevents sticking and makes cleanup easier if any apple filling escapes during baking.
pastry brush Makes it easier to apply a light coating of melted butter between the phyllo sheets and over the folded samosas.
Knife For cutting the full stack of phyllo lengthwise into even strips.

Ingredients

Apple Pie Filling:

2 tbsps (28 g) unsalted butter
1 lb (454 g) Granny Smith apples about 3 medium apples, peeled and cut into ¼-inch dice
⅓ cup (71 g) packed light brown sugar
1½ tsps (3 g) apple pie spice
¼ tsp (1 g) kosher salt
1 tbsp (8 g) cornstarch
2 tbsps (30 ml) cold water
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Assembly:

¼ cup (50 g) granulated sugar
2 tsps (5 g) ground cinnamon
12 sheets phyllo dough thawed according to package directions
6 tbsps (85 g) unsalted butter melted
vanilla ice cream optional for serving
warm caramel sauce optional for serving

Instructions

Melt 2 tablespoons (28 g) butter in a large skillet over medium heat. Add the apples, brown sugar, apple pie spice, and salt. Cook, stirring occasionally, for 5 to 7 minutes, until the apples begin to soften but still have some firmness in the centers.
2 tbsps (28 g) unsalted butter, 1 lb (454 g) Granny Smith apples, ⅓ cup (71 g) packed light brown sugar, 1½ tsps (3 g) apple pie spice, ¼ tsp (1 g) kosher salt
Whisk the cornstarch and cold water together in a small bowl until completely smooth. Stir the slurry into the apples and cook, stirring constantly, for about 1 minute, until the released apple juices have thickened and no loose liquid remains in the skillet.
1 tbsp (8 g) cornstarch, 2 tbsps (30 ml) cold water
Remove the skillet from the heat and stir in the lemon juice and vanilla extract. Transfer the apple filling to a bowl and cool completely before assembling the samosas.
1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
Stir the granulated sugar and cinnamon together in a small bowl and set aside.
¼ cup (50 g) granulated sugar, 2 tsps (5 g) ground cinnamon
Place the stacked phyllo sheets on a clean work surface with the edges aligned. Cut through the entire stack lengthwise into three equal strips using a sharp knife or kitchen scissors. Keep the phyllo covered while working to prevent it from drying out and cracking.
12 sheets phyllo dough
Place one phyllo strip on the work surface and lightly brush with melted butter. Top with a second phyllo strip, aligning the edges. Place about 1 tablespoon of the cooled apple filling near the bottom of the strip, leaving enough phyllo around the filling to make the first fold.
6 tbsps (85 g) unsalted butter
Fold one bottom corner diagonally over the apple filling to form a triangle and enclose the filling. Continue folding the triangle up the length of the strip, keeping the edges aligned as you go. Lightly brush the final flap with melted butter to seal. Transfer to the prepared baking sheet and repeat with the remaining phyllo and apple filling to make 16 to 18 samosas.
Lightly brush the tops and edges of the samosas with the remaining melted butter. Sprinkle evenly with the cinnamon sugar.
Bake for 14 to 16 minutes, or until the phyllo is crisp and golden across the tops and folded areas. Begin checking at 14 minutes, as phyllo can brown quickly during the final few minutes of baking.
Serve the apple pie samosas warm with vanilla ice cream and warm caramel sauce, if desired.
vanilla ice cream, warm caramel sauce

Notes

Use the 1-pound (454 g) apple weight as your guide since apple size can vary considerably.
Keep phyllo covered while working to prevent it from drying out.
Cool the apple filling completely before assembling.
Yield will vary slightly depending on apple size and the amount of filling used, about 16 to 18 samosas.
Optional ice cream and caramel sauce are not included in the nutrition information.

Nutrition