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Recipes // Desserts // Individual Phyllo Apple Cups

Individual Phyllo Apple Cups

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Recipe by Chef Spike Mendelsohn

Apple pie is an all-time American favorite, so when Chef Spike went head-to-head against Chef Mareya to rehab this beloved classic, he knew he had to nail it. The first thing that had to go was the buttery double crust. Having grown up in a Greek household, Chef Spike knew a thing or two about phyllo dough, which are tissue-paper-thin pastry sheets. Phyllo makes a terrific low-fat alternative to heavier doughs like pie crust and puff pastry. Chef Spike also relied on the natural sweetness of the apples and dried cranberries to cut down on the amount of added sweetener. These pretty little “pies” are easy to make and keep portion sizes in check.

Serves 12

Ingredients:

  • Non-stick cooking spray
  • 2 pounds Granny Smith apples, peeled, cored, and cut into ½-inch chunks
  • 1/3 cup dried cranberries
  • Juice and finely grated zest of 1 lemon
  • 2 tablespoons agave nectar
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 3 tablespoons butter, melted
  • 2 tablespoons water
  • 4 (9x16) sheets phyllo pastry, thawed
  • 1 cup fat-free vanilla frozen yogurt

Directions:

  1. Preheat the oven to 350°F. Coat a standard muffin pan with nonstick spray. Set aside.
  2. In a large pot, combine the apples, cranberries, lemon juice, zest, agave, ginger, cinnamon and allspice.
  3. Cook over medium heat, stirring occasionally, until the juices in the pot thicken and very little syrup remains, about 10 minutes, set aside to cool.
  4. In a small bowl, mix the melted butter and water.
  5. Unfold the phyllo, lay one sheet on a cutting board, and brush the dough with the melted-butter-water mixture – be sure to keep the pastry you are not working with covered with a damp towel to prevent it from drying out.
  6. Repeat three times, stacking the layers of dough on top of each other so that you have four layers.
  7. Cut the stack of phyllo sheets three times crosswise and then cut again lengthwise twice so you have 12 even squares.
  8. Lay the phyllo squares in the wells of the muffin pan and gently press them into the cups, letting the edges fold and overlap naturally.
  9. Spoon ¼ cup of cooled apple mixture into the phyllo cups.
  10. Bake for 12 to 15 minutes or until nicely browned. Let the apple cups cool in the pan before trying to remove them.
  11. Serve warm with a small spoonful of frozen yogurt.

Nutrition Info: Per serving (1 apple cup)
Calories: 144, Total fat: 4 g, Saturated fat: 3 g, Cholesterol: 8 mg, Sodium: 74 mg, Protein: 2 g, Fiber: 4 g, Carbs: 27 g

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