Apples Baked in Phyllo with Pear-and-Pecan Filling

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Phyllo is a light, crisp stand-in for dumpling dough.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 26%
  • Fat: 9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 2.3g
  • Carbohydrate: 58.5g
  • Fiber: 4.9g
  • Cholesterol: 8mg
  • Iron: 1.3mg
  • Sodium: 132mg
  • Calcium: 28mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apples Baked in Phyllo with Pear-and-Pecan Filling Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy