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Apple Pecan Phyllo Crisp

Author: Marinka
Apple season means apple desserts. This recipe is a thin, but very flavorful Apple Pecan Phyllo Crisp. Apple slices, pecan, sugar and cinnamon between every sheet of phyllo dough.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
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Servings: 2

Ingredients

  • 1/2 cup pecans
  • 1/2 cup bread crumbs
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 6 sheets phyllo dough
  • 1/2 stick butter melted
  • 1 apple

Dusting

  • 1/4 teaspoon cinnamon
  • 1/2 tablespoon sugar

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Thaw the phyllo dough according to instructions on the packaging.
  • Place pecans on the baking sheet and toast for about 7-10 minutes. Omit oil, there will be enough fat in the crisp.
  • Once the pecans are done, cool the baking dish and the nuts. Chop the pecans finely and mix with bread crumbs, sugar and cinnamon. Set aside. Increase heat of oven to 375 degrees F.
  • Peel the apple, cut it in half, core each half and slice it as thin as you can. Use a mandoline. Not every slice will be perfect, so keep the beautiful slices for the top and use the rest for the filling.
  • Place the first sheet of phyllo dough on the parchment paper you used for the pecans. If the baking sheet is not cold yet, pull the sheet off the baking sheet and place it on your counter top or use a fresh sheet of parchment paper.
  • Thinly brush the phyllo dough with melted butter and place the next sheet on top and brush with butter again.
  • Sprinkle with the pecan mixture and then with apple slices. Leave a border of about 1/2 inch.
  • Repeat this with 3 more phyllo sheets.
  • Cover with 6th sheet of phyllo dough. Brush with butter and place the beautiful slices of apple on top. Brush apple slices with butter. Dust with cinnamon and sugar.
  • Place baking sheet in the oven and bake for approx. 30 minutes. Rotate half way through. Crisp as done when dough is golden brown.
  • Cool slightly and cut in 6-8 pieces.

Notes

  1. When working with phyllo dough, be prepared to work fast as phyllo dough can quickly dry and tear. Unroll the phyllo sheets and lay them flat on a dry surface. Immediately cover with a damp towel.

Nutrition

Calories: 809kcal | Carbohydrates: 94g | Protein: 10g | Fat: 45g | Saturated Fat: 17g | Sodium: 675mg | Fiber: 7g | Sugar: 40g

Nutrition information is automatically calculated, so should only be used as an approximation.

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