Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Apples Baked in Phyllo with Pear-and-Pecan Filling

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

  • Yield: 4 servings


  • 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 none Granny Smith apples, peeled
  • 4 none sheets frozen phyllo dough, thawed
  • none Cooking spray
  • 2 tablespoons sugar
  • 1 cup frozen fat-free whipped topping, thawed
  • none Mint sprigs (optional)


Preheat oven to 375°.

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

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.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 314none
  • 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

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Apples Baked in Phyllo with Pear-and-Pecan Filling Recipe