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Recipe Name: Apple Pecan Phyllo Crisps Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Low-cal Comments:
Preparation Time:
Number of Servings: 6

2 Sheets phyllo pastry
2 Teaspoon(s) Margarine Or Butter, Melted
2 Tablespoon(s) Chopped pecans, toasted
1 1/2 Teaspoon(s) Icing sugar
1/3 Cup(s) Brown sugar, packed
1 Grated rind of 1/2 lemon
1 Tablespoon(s) Lemon Juice
3 Cup(s) Apples, sliced and peeled
Lay single sheet of phyllo on counter; brush with half of the
margarine. Using scissors, cut crosswise into three 5" wide strips;
fold each strip into thirds to form square shape. Using scissors,
round off corners and gently mold into muffin cups. Repeat with
remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or
until golden. Apple filling: in heavy skillet, combine sugar, lemon
rind, lemon juice and cinnamon; cook over medium heat until bubbly.
Add apples and cook, stirring often, for 5 minutes or until tender;
let cool slightly. Spoon into prepared shells. Sprinkle with pecans;
sift icing sugar over top. Serve warm or at room temperature. Make
ahead: Through step 2; phyllo crisps can be stored in airtight
container for up to 3 days. Through step 4 for up to 6 hours. Posted
to MM-Recipes Digest V4 #301 by Bonnie & Tim Annis
<> on 20 N, ov 1997

Nutrition (calculated from recipe ingredients)
Calories: 110
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: <1mg
Sodium: 14.1mg
Potassium: 106.4mg
Carbohydrates: 21.8g
Fiber: 1.8g
Sugar: 18.8g
Protein: <1g

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