Phyllo Pastry Apple Pie Pots

 

Prep time: 20 minutes

Bake time: 18-20 minutes 

Ingredients: (serves 6)

* 6 Sheets of phyllo dough 

* 3 1/2cups Medium diced, Granny Smith apples 

* 1/4cup Brown Sugar 

* 2tbsp Unsalted Butter cubed

* 1/4cup Unsalted Butter melted 

* 1tsp Cinnamon

* 1/4tsp Nutmeg

* 2tbsp Vanilla extract 

* 1/4tsp Cornstarch 

* 3tbsp Icing Sugar 

* 2tbsp Cinnamon 

* Fresh Mint for garnish 

* 1cup Whipping cream 

* 1/2tsp Vanilla 

* 2tbsp Icing Sugar

  

Putting it together:

1. Preheat oven to 350degrees. 

2. Combine apples and butter in a frying pan, and sautee them coating the apples with the butter, on medium-high heat (6 minutes or so). 

3. Stir in cinnamon, nutmeg, and brown sugar, cooking for another 4 minutes, and coating the apples. 

4. Mix the vanilla and cornstarch together, and pour into the apple mixture, in the skillet. Cook on medium-high heat for an additional 2 minutes. 

5. When done, take the mixture off the heat and set aside. 

6. Using cooking spray, or melted butter, lightly grease a muffin pan with 6 cups (large muffin pan). 

7. Mix the icing sugar and cinnamon in a bowl. Brush each phyllo pastry sheet with the melted butter, and dust with the icing sugar and cinnamon mix. Brush and dust both sides of the pastry sheet, stacking each pastry sheet on top of each other. 

8. Cut the stack of sheets in to 6 squares. 

9. Line each muffin cup with a stack of squares. You will find some sheet ends hang over the cup. 

10. Fill each cup with the apple mixture up to 3/4full. Divide the mixture evenly amongst the 6 phyllo cups. 

11. Should there be extra phyllo pastry, fold it over the apple mixture. 

12. Bake for 7-10 minutes, at 350degrees. 

13. Chill a bowl for 30 minutes in refrigerator. Add whipping cream to the chilled bowl, and beat using an electric hand beater or stand mixer, on high. Beat until medium peaks form. 

14. Add in the icing sugar gradually, beating on low for 1 minute until combined. Add the vanilla at this time. 

15. Turn the beater to high, and beat for another few minutes until stiff peaks form. Do not overbeat or the cream wont hold air, and you will find it runny. 

16. Transfer to piping bag and pipe whipped cream onto each phyllo apple cup prior to serving; alternately, add a dollop of whipped cream with a spoon onto each phyllo cup prior to serving. Garnish with a sprig of mint. 

This recipe is quick, and easy to make, and can be made at the end of a meal. Should you choose to make this recipe please tag me in your photos @sugarathome or #sugarathome 

Please leave your comments below!

Follow me on  #sugarathome or @sugarathome

Or

           @sugarandspiceathome