Apple Phyllo Pastry
Apple Phyllo Pastry is a medium French recipe that serves 4. 250 calories per serving. Recipe by Jean-Philippe's Kitchen on YouTube.
Prep: 23 min | Cook: 30 min | Total: 1 hr 3 min
Cost: $4.85 total, $1.21 per serving
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
Preheat the oven
Turn on the oven and set it to 190°C while you prepare the pastry.
Time: PT5M
Temperature: 190°C
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
Slice the apples
Peel the apples then cut them into very thin slices (about 2 mm).
Time: PT5M
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
Sprinkle sugar and cinnamon
Mix the white sugar and cinnamon in a small bowl, then sprinkle the mixture over the apples.
Time: PT2M
Fold the edges
Gently fold the edges of the phyllo towards the center to enclose the apples and form a decorative border.
Time: PT3M
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
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
Dietary info: vegetarian, vegan, low-calorie, low-fat
Allergens: wheat, gluten
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
Phyllo becomes soggy
Use just enough oil, work quickly and cover unused sheets with a damp cloth.
Apples remain crunchy after baking
Cut the slices thinner or extend the baking by 5 minutes.
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.
Last updated: August 20, 2026
