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Mini apple pies with phyllo
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5 from 6 votes

Mini apple pies with phyllo

Delicious apple filling wrapped in crispy phyllo
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Greek
Servings: 25 pieces
Author: Mia Kouppa

Equipment

  • Baking sheet

Ingredients

  • 6 apples we like to use Golden Delicious here
  • 1/2 cup (100 grams) granulated sugar
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/2 teaspoon (1.5 grams) ground cinnamon
  • 1 tbsp (9 grams) all-purpose flour
  • 1 teaspoon water
  • 1 pound store-bought phyllo (filo)
  • 1/2 cup (70 grams) finely chopped walnuts
  • 1/4 cup (60 grams) butter
  • 1/4 cup (32 grams) icing sugar

Instructions

  • Peel and core the apples.  Chop them into small dice
    6 apples
  • In a medium sized pot combine the apples, sugar, lemon juice, cinnamon, flour and water.  Turn the heat to medium and cook the apples, stirring frequently for 15 minutes.  The apples will release some juices and will soften.
    1/2 cup (100 grams) granulated sugar, 1 tbsp (15 mL) fresh lemon juice, 1/2 teaspoon (1.5 grams) ground cinnamon, 1 tbsp (9 grams) all-purpose flour, 1 teaspoon water
  • Add the walnuts to the apples and allow to cool.
    1/2 cup (70 grams) finely chopped walnuts
  • Preheat the oven to 350 degrees Farenheit
  • When the apples have cooled, melt your butter.  Then, cut 3 inch strips of filo dough.  Once you are ready to start making the triangles, take a double layer of phyllo and lay it in front of you.  Brush with some melted butter (you don’t want to soak it through, and it does not need to be brushed with butter all over).  A good tip is to soak your pastry brush in the melted butter one time and use that to brush on the strips.
    1/4 cup (60 grams) butter, 1 pound store-bought phyllo (filo)
  • Place approximately 1 teaspoon of filling at the bottom of the phyllo strip. You are now ready to start making your triangles.   Pay attention! 
  • Take the bottom, left hand corner of your phyllo strip and fold it over the filling, bringing it to the right hand edge, just above where your filling ends.  Then, take what is now the bottom right hand corner, and fold it over so that it reaches the left hand edge.  Now move again to the left hand corner, and bring that to the right hand edge.  Keep repeating.  You will see that after a few movements, your triangle will start to take shape.  Refer to the pictures above to help visualize what we are trying to describe. Repeat process to make more triangles.
  • Place your triangles on a parchment lined baking sheet.  Brush with a little more butter.  Bake in the middle rack of your oven for 15 minutes.  Remove from oven and allow to cool on the baking sheet.
  • When your phyllo triangles are completely cooled, dust them with sifted icing sugar.
    1/4 cup (32 grams) icing sugar
  • Enjoy!