Phyllo Cluster Apple Tarts
- Number of Servings: 4
Ingredients
4 apples 3 tbsp (50 mL) liquid honey 1/2 tsp (2 mL) cinnamon 1/2 tsp (2 mL) grated lemon rind 3 sheets phyllo pastry 2 tbsp (25 mL) Land of Lakes Light Whipped Butter3 tbsp (50 mL) sliced almonds, toasted
Peel and slice apples. In large nonstick skillet, bring apples, 1/2 cup (125 mL) water, honey, cinnamon and lemon rind to simmer over medium heat; cover and cook, stirring occasionally, until tender, about 15 minutes. Let cool.
Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with melted butter. Repeat twice, using all but about 1 tsp (5 mL) of the melted butterl. Using sharp knife, cut into quarters. Gently push each into large muffin cup, separating layers to ruffle edges.
Divide apple mixture among cups; sprinkle with almonds. Brush remaining melted butter over ruffled edges of phyllo. Bake in centre of 350°F (180°C) oven until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm.
Number of Servings: 4
Recipe submitted by SparkPeople user MUDMOUSE.
Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with melted butter. Repeat twice, using all but about 1 tsp (5 mL) of the melted butterl. Using sharp knife, cut into quarters. Gently push each into large muffin cup, separating layers to ruffle edges.
Divide apple mixture among cups; sprinkle with almonds. Brush remaining melted butter over ruffled edges of phyllo. Bake in centre of 350°F (180°C) oven until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm.
Number of Servings: 4
Recipe submitted by SparkPeople user MUDMOUSE.
Nutritional Info Amount Per Serving
- Calories: 197.5
- Total Fat: 5.1 g
- Cholesterol: 5.0 mg
- Sodium: 134.1 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.5 g
- Protein: 2.7 g