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Prep Time
24 Mins
Cook Time
40 Mins
Yield
Makes 20 to 24 servings

How to Make It

Step 1

Thaw phyllo pastry according to package directions.

Step 2

Beat cream cheese at medium speed with an electric mixer until creamy; add 1/2 cup sugar, cinnamon, and nutmeg, and beat until smooth.

Step 3

Toss apple with lemon juice. Stir in dates and pecans. Fold cream cheese mixture into apple mixture until combined.

Step 4

Unfold phyllo pastry on a lightly floured surface. (Keep remaining sheets covered.) Stack 4 phyllo sheets on a baking sheet, brushing between each sheet with melted butter and sprinkling evenly with additional sugar. Carefully spread about one-third of apple mixture over phyllo, leaving a 1 1/2-inch border around edges; repeat procedure twice, ending with apple mixture.

Step 5

Layer remaining 2 phyllo sheets, brushing with butter and sprinkling with sugar. Cut in half crosswise. Place 1 half on top of each other. Using a sharp knife, cut into 1-inch-wide strips. Place strips diagonally on top of apple mixture. (You may not need all the strips.) Fold over 1 1/2-inch borders of pastry, pressing gently to seal.

Step 6

Bake at 350° for 40 minutes or until golden. Serve warm.

Southern Living Cook-Off Cookbook

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