Mini Phyllo Dough Apple Pie Pouches
These are a nice variation on apple pie and would be perfect for teas as well.
Mini Phyllo Dough Apple Pie Pouches
Makes: 8 pouches
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Ingredients
- 6 sheets phyllo dough (thawed – *special diet note – verify it's egg free*)
- 4 Tbsp butter (melted & slightly cooled)
- 2 cups apples (baking ones – peeled & sliced)
- 2 tsp lemon juice
- 2 Tbsp white sugar
- 2 tsp all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions:
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Peel and thinly slice the apples (they need to be small enough to easily cook in 20 minutes).
- In a bowl, combine the apples and lemon juice.
- In another bowl, whisk together the sugar, flour, cinnamon, and nutmeg.
- Add the dry ingredients to the apples and stir to combine. Set aside.
- Generously brush one sheet of phyllo dough with the melted, cooled butter and place 2nd sheet on top. Brush the 2nd sheet butter, add the 3rd sheet, and brush it with butter too.
- Cut into 4 squares and repeat the process with the other 3 sheets of phyllo.
- Place a spoonful of apple filling in the center of each square.
- Gather the corners together to make a "pouch" and place on the prepared baking sheet.
- Repeat with the other set of phyllo sheets.
- Bake for 15-20 minutes or until golden.
- Serve warm.
Notes:
Make Ahead: You could definitely prepare the filling and the phyllo dough ahead of time then just assemble the pouches close to serving time. I would also think you could bake these then reheat them in a warm oven for a few minutes just before serving – I’m not sure if they would get soggy or not, though…
Diet: Egg Free