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
- Servings: 12
- 3 apples (peeled, cored, chopped into bite-size pieces)
- 3 tablespoons coconut sugar
- 2 tablespoons water
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 pinch nutmeg (freshly grated)
- 16 phyllo sheets
- 2 tablespoons grapeseed oil
- Vegan vanilla ice cream (optional)
In medium saucepan, combine all filling ingredients (apples, coconut sugar, water, cinnamon, salt, and nutmeg) over high heat and let simmer for 10 minutes. Set aside and let cool.
Preheat oven to 350 degrees F and brush muffin pan with tablespoon oil.
Place 2 phyllo sheets on kitchen surface with long side facing you, keeping remaining phyllo covered with plastic wrap.
Using pastry brush, lightly brush entire surface with oil, then fold left half of both sheets over to enclose oil.
Brush surface lightly with oil and press folded phyllo, oiled side down, into center and edges of prepared muffin pan, leaving equal overhang on two opposite sides.
Repeat with remaining phyllo sheets, rotating where overhang lies to create star-like pattern.
Fill phyllo cups with prepared filling.
Bake until golden brown and crisp (about 12 minutes).
Serve hot or at room temperature topped with vegan vanilla ice cream.