Oh hey fall.
I forgot how much I love your produce.
Carrots? Uh huh.
Apples? My favorite of all.
Apples are actually my number one favorite food on this earth. Nothing (NOTHING) beats a good honeycrisp eaten mid-September.
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.
Mini Phyllo Apple Pies
- 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!)