Apple Pecan Phyllo Crispsdessert, low-cal 2 sheets phyllo pastry 2 teaspoon margarine or butter; melted 2 tablespoon chopped pecans; toasted 1 1/2 teaspoon icing sugar ----APPLE FILLING---- 1/3 cup brown sugar; packed 1 grated rind of 1/2 lemon 1 tablespoon lemon juice 3 cup apples; sliced and peeled 1. Lay single sheet of phyllo on counter; brush with half of the margarine. Using scissors, cut crosswise into three 5" wide strips; fold each strip into thirds to form square shape. 2. Using scissors, round off corners and gently mold into muffin cups. Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or until golden. 3. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon juice and cinnamon; cook over medium heat until bubbly. 4. Add apples and cook, stirring often, for 5 minutes or until tender; let cool slightly. 5. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar over top. Serve warm or at room temperature. Make ahead: Through step 2; phyllo crisps can be stored in airtight container for up to 3 days. Through step 4 for up to 6 hours. |
