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Oh hey fall.

I forgot how much I love your produce.

Carrots? Uh huh.

Squash? Yes.

Apples? My favorite of all.

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Apples are actually my number one favorite food on this earth. Nothing (NOTHING) beats a good honeycrisp eaten mid-September.

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Put one of those perfect honeycrisps into a miniature handheld pie, and you’ve got a dessert (or, let’s be honest…a breakfast) that has no rival. 

Sorry, cake. I’ve got to say it…

Yes, I want apple pie.

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Mini Phyllo Apple Pies

PRINT Recipe

makes 6

  • 9 sheets of frozen phyllo dough (I used 9”x14” sheets), thawed
  • cooking spray
  • 1 apple, thinly sliced
  • 1/8 C brown sugar
  • 1 T cinnamon
  • pinch of nutmeg
  • pinch of salt

Preheat oven to 350 degrees.

Combine the brown sugar, cinnamon, nutmeg, and salt in a small bowl and set aside.

Layer three sheets of phyllo dough on top of one anther, spraying cooking spray between each sheet. Cut each stack in half (I used a pizza cutter) and press into a muffin tin.

Fill each raw phyllo cup with apples and top with 1 teaspoon of the brown sugar filling.

Bake for 20-25 minutes. (Top with whip or ice cream and enjoy!)

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