Apple Phyllo Pastry

Ingredients

• 5 sheets Phyllo pastry sheets (Use very thin sheets, kept refrigerated)
• 2 tablespoons Neutral vegetable oil (canola) (For brushing the sheets, avoid olive oil which overpowers the flavor)
• 3 medium apples Apples (Granny Smith or Golden, peeled and sliced very thinly)
• 2 tablespoons White sugar (Sprinkle over the apples before baking)
• 1 teaspoon Ground cinnamon (Mix with the sugar)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 190°C while you prepare the pastry.

   Time: PT5M

   Temperature: 190°C

2. Brush the phyllo sheets

   Place one phyllo sheet on a baking sheet lined with parchment paper. Lightly brush with the vegetable oil using a brush. Repeat the process, stacking 5 sheets, oiling each layer.

   Time: PT8M

3. Slice the apples

   Peel the apples then cut them into very thin slices (about 2 mm).

   Time: PT5M

4. Arrange the slices on the pastry

   Spread the apple slices in an even layer over the last phyllo sheet, leaving a small border free all around.

   Time: PT5M

5. Sprinkle sugar and cinnamon

   Mix the white sugar and cinnamon in a small bowl, then sprinkle the mixture over the apples.

   Time: PT2M

6. Fold the edges

   Gently fold the edges of the phyllo towards the center to enclose the apples and form a decorative border.

   Time: PT3M

7. Bake the pastry

   Place the sheet in the oven and bake for 20 minutes, or until the pastry is golden and the apples are tender.

   Time: PT20M

   Temperature: 190°C

8. Let cool slightly

   Remove the pastry from the oven and let it rest for 5 minutes before cutting.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Phyllo pastry sheets: very fine puff pastry
• Instead of Neutral vegetable oil (canola): sunflower oil, grapeseed oil
• Instead of Apples: Fuji apples, Pink Lady apples
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Ground cinnamon: apple spice blend, ground nutmeg

Equipment Needed

• Baking sheet
• Kitchen brush
• Chef's knife
• Cutting board
• Mixing bowl (optional)
• Oven
• Parchment paper (optional)
• Spatula or spoon (optional)

Critical Steps — Do Not Skip

• Brush each phyllo sheet with oil to achieve crispness
• Slice the apples very thinly for even cooking
• Fold the edges to seal the pastry
• Bake until the pastry is golden and the apples are tender

Chef Tips from the Video

• Replace the oil with melted butter for a richer flavor.
• Dust with a little powdered sugar after baking for a shiny finish.
• Serve warm with a scoop of vanilla ice cream or a spoonful of plain yogurt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 2 days. Warm slightly before serving.

Freezer: Not recommended: phyllo loses its crispness after freezing.

Room temperature: Can stay at room temperature for 2 hours, then refrigerate.

Make-Ahead Tips

• Assemble the pastry, cover with plastic wrap and refrigerate up to 12 hours before baking.
• Lightly pre-steam the apple slices if you prefer a very soft center.