Apple Pie Cups
Apple Pie Cups
In my house we are always looking for new ways to have apples in our desserts. This recipe came together when my daughter really wanted some apple pie and I did not have the time to make a crust and did not have a premade crust in the freezer. What I did have in the freezer, though, was some phyllo dough, so I decided to make cups out of the dough, fill them with some simple apple pie filling and bake them. They were a big hit -- they are delicious and bite-size, which means no need for a plate, fork, or knife!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Allergens: Gluten
- Servings: 12
- 3 apples (peeled, cored, and diced)
- 3 tablespoons coconut sugar
- 2 tablespoons water
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 16 phyllo sheets
- 2 tablespoons grapeseed oil (divided)
- Vegan vanilla ice cream (optional)
In a medium saucepan, combine apples, coconut sugar, water, cinnamon, salt, and nutmeg over high heat and let it simmer for 10 minutes. Set aside and let it cool.
Preheat the oven to 350 degrees F and brush a muffin pan with 1 tablespoon grapeseed oil.
Place 2 phyllo sheets on a kitchen surface with the long side facing you, keeping the remaining phyllo covered with plastic wrap.
Using a pastry brush, lightly brush the entire surface with ½ tablespoon grapeseed oil, then fold half of both the sheets over to enclose the oil, and cut the long rectangle into 5 equal squares.
Brush the phyllo squares lightly with grapeseed oil and press them oiled-side down into the center and edges of the prepared muffin pan, leaving equal overhang on the two opposite sides.
Repeat the previous steps with the remaining phyllo sheets.
Fill the phyllo cups with 2 tablespoons of the prepared filling.
Bake the cups until they’re golden brown and crisp (about 12 minutes).
Serve hot or at room temperature topped with vegan vanilla ice cream (if using).