I had the best of intentions when I bought pound after pound of fresh gala apples at the start of apples season. I wanted to make all kinds of apple deliciousness. We did manage an apple pie and some caramel apples, but then our apples rested at the bottom of the crisper for literally months….
Finally I remembered to add phyllo dough to our shopping list…then another long pause. Finally, and I’m not sure how, but we decided to make these delicious charming apple tartlets. Maybe I was needing to clean out the refrigerator, or maybe the apples were getting too soft, or maybe it was shopping day and I needed room. No one remembers, and no one cares, but these desserts were awesome! And…EASY!! Plus they’d make a stunning addition to your dessert table. Or, you could make them when the kids get home from school. Or, you could make them just to have your home smell of cinnamon and apples. Who doesn’t love that!?
4-5 peeled and dices apples
Juice of one lemon
1/4 teaspoon of cinnamon
1/4 cup of brown sugar
1/2 teaspoon of vanilla
Phyllo dough and butter
Cupcake tin and circle cookie cutter
Directions: Preheat oven to 350 degrees F. Mix all ingredients together (except butter and phyllo dough). Set aside. Cut large round circles of phyllo dough using a cookie cutter (ours was the Martha Stewart biscuit cutters size 4 inches), and set about 4-5 sheets of phyllo over each cupcake spot. Spoon in a generous amount into the phyllo dough. It was mold into the cupcake tin. Put a pat of butter (1/4 teaspoon) on top of each and sprinkle with a bit of brown sugar. Bake at 350 degrees F for about 20 minutes. Let cool before taking them out of the cupcake tin.
Tip: If your phyllo dough doesn’t hold up well and falls apart when you remove these mini apples tartlets, try using more sheets of phyllo dough or make your ‘batter’ less moist.