Apples Baked in Phyllo with Pear-and-Pecan Filling

Apples Baked in Phyllo with Pear-and-Pecan Filling
Photo by Becky Luigart-Stayner


  • 2 tablespoons bourbon or water
  • 3 tablespoons chopped pecans
  • ½ teaspoon ground cinnamon, divided
  • 1 tablespoon maple syrup
  • 4 sheets frozen phyllo dough, thawed
  • 1 tablespoon butter
  • Cooking spray
  • + 5 more ingredients
    • 1 cup frozen fat-free whipped topping, thawed
    • Mint sprigs (optional)
    • 2 cups chopped peeled Bartlett or Anjou pear
    • 2 tablespoons sugar
    • 4 Granny Smith apples, peeled

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. C...

View full recipe at My Recipes


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