The nuts are toasted to deepen the color of the slightly gray walnut butter.
2/3 cup coarsely chopped walnuts
1/2 cup sugar
1/4 cup 2% reduced-fat milk
1/8 teaspoon salt
1 large egg
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6 sheets frozen phyllo dough, thawed
1 tablespoon butter
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1/3 cup raisins
3 tablespoons sugar
How to Make It
Preheat oven to 400°.
Place walnuts in a single layer on a jelly roll pan. Bake at 400° for 5 minutes or until toasted; cool. Reduce oven temperature to 350°.
Place walnuts in a food processor; process until smooth (about 1 minute), scraping sides of bowl once.
Combine walnut butter, 1/2 cup sugar, milk, salt, and egg; stir well with a whisk.
Combine 2 tablespoons sugar and cinnamon. Coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time, coat sheet with cooking spray; sprinkle with 1 teaspoon cinnamon mixture.
Fold phyllo sheet in half lengthwise to form a 13 x 8 1/2-inch rectangle. Gently press folded phyllo sheet into prepared pan, allowing ends to extend over edges; coat phyllo with cooking spray. Repeat procedure with remaining phyllo sheets and cinnamon mixture, arranging folded phyllo sheets in a crisscross pattern. Fold edges of phyllo under.
Melt butter in a large nonstick skillet over medium-high heat. Add apple; sauté 5 minutes or until lightly browned. Add raisins and 3 tablespoons sugar; cook 2 minutes, stirring occasionally.
Cool apple mixture slightly; arrange in pan on top of phyllo crust. Pour egg mixture over apples. Bake at 350° for 50 minutes or until center is set. Cool 15 minutes before serving.