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Apples Baked in Phyllo with Pear-and-Pecan Filling

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings
Phyllo is a light, crisp stand-in for dumpling dough.

Ingredients

  • 1 tablespoon butter
  • 2 cups chopped peeled Bartlett or Anjou pear
  • 3 tablespoons chopped pecans
  • 2 tablespoons bourbon or water
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon, divided
  • 4 Granny Smith apples, peeled
  • 4 sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 tablespoons sugar
  • 1 cup frozen fat-free whipped topping, thawed
  • Mint sprigs (optional)

Nutrition Information

  • calories 314
  • caloriesfromfat 26 %
  • fat 9 g
  • satfat 2.4 g
  • monofat 3.6 g
  • polyfat 2.2 g
  • protein 2.3 g
  • carbohydrate 58.5 g
  • fiber 4.9 g
  • cholesterol 8 mg
  • iron 1.3 mg
  • sodium 132 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape.

  3. Melt butter in a medium nonstick skillet over medium heat. Add pear and pecans; sauté 2 minutes. Add the bourbon, syrup, and 1/4 teaspoon cinnamon; reduce heat, and simmer 5 minutes. Cool.

  4. Cut about 1/2 inch from the tops and bottoms of apples, and discard. Core apples three-fourths of the way through from the top using a melon baller. (Do not cut through the bottom.) Fill each apple with 1 tablespoon pear mixture. Set aside the remaining pear mixture.

  5. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place 1 apple in center of phyllo; overlap diagonal corners on top of the apple. Place on prepared pan, and coat phyllo with cooking spray. Repeat procedure with remaining apples and phyllo.

  6. Combine 1/4 teaspoon cinnamon and sugar in a small bowl, and sprinkle over apples. Bake at 375° for 30 minutes or until the apples are golden brown. Spoon 1/4 cup remaining pear mixture around each apple; top each serving with 1/4 cup whipped topping. Garnish with mint sprigs, if desired.