Apple season means apple desserts. This recipe is a thin, but very flavorful Apple Pecan Phyllo Crisp. Apple slices, pecan, sugar and cinnamon between every sheet of phyllo dough.
When you like apple desserts, but your not a big eater, this recipe may be your thing to make. It consists of 6 layers of phyllo dough, a dough that is thinner than paper; every grocery store sells this product. Between the sheets of phyllo dough you will find super thin slices of apple, pecan, bread crumbs, sugar and cinnamon. Sound delicious, don’t you think?
Phyllo dough is a very interesting dough. It is very very thin, feels very dry and is made from just a few ingredients. Flour, water, and a small amount of oil, white vinegar. Sometimes you see lemon juice added. I have never tried to make this dough myself, but I am sure there are people who did. For this Apple Pecan Phyllo Crisp, I adapted a recipe from Martha Stewart.
Preparation for the crisp.
- Preheat an oven to 375 degrees F. Thaw the phyllo dough by following instructions on the packaging. It takes a couple of hours. Keep it moist. Line a baking sheet with parchment paper.
- Toast and chop pecans finely and mix with bread crumbs, sugar and cinnamon.
- Peel an apple (any one you like), cut it in half, take the core out and slice is super thin, making use of a mandoline slicer. You need the slices thinner than you can slice with a knife. Not all the slices will be perfect, because when you cut the apple in half, that cut will not be perfectly flat. Don’t worry. Keep the beautiful slices for the top and use the rest for in between the phyllo sheets.
- Melt butter.
When working with phyllo dough, be prepared to work fast as phyllo dough can quickly dry and tear. Have all the ingredients ready before you start putting the Apple Pecan Phyllo Crisp together. Unroll the phyllo sheets and lay them flat on a dry surface. Immediately cover with a damp towel.
How to put the Apply Pecan Crisp together
- Place a sheet of phyllo dough on the parchment paper and brush with butter. Place the next sheet on top of the first and brush with butter again.
- Sprinkle with pecan-bread crumb mixture over the butter. Leave about 1/2 inch border.
- Cover with one layer of apple slices.
- Repeat this 3 more times.
- Cover with 6th sheet of phyllo dough, brush with butter (including border) and place last slices of apple on top. Brush fruit with butter and sprinkle with sugar and cinnamon. Clearly the more sugar and/or cinnamon you sprinkle on top the sweeter,
Bake Crisp in oven for approx. 30 minutes, rotate baking sheet half way through. When baked, the phyllo dough will be golden brown and apple will be soft. Keep an eye on this crisp, you don’t want the edges of the dough to burn.
Cool slightly and cut in 6-8 pieces and serve.
The result is a dessert, or a breakfast if you like, or something during tea of coffee break. The edges are crisp and you can see the individual layers. I could image that phyllo dough with just a little butter and sugar would already be a nice treat.
The middle part is soft and crispy. I know that sounds like a contradiction, but I don’t know how else to describe it. Soft when you eat the fruity part, but there are the pecan crumbs and you have the crispy bottom.
Apple Pecan Phyllo Crisp
- 1/2 cup pecans
- 1/2 cup bread crumbs
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 6 sheets phyllo dough
- 1/2 stick butter melted
- 1 apple
- 1/4 teaspoon cinnamon
- 1/2 tablespoon sugar
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Thaw the phyllo dough according to instructions on the packaging.
- Place pecans on the baking sheet and toast for about 7-10 minutes. Omit oil, there will be enough fat in the crisp.
- Once the pecans are done, cool the baking dish and the nuts. Chop the pecans finely and mix with bread crumbs, sugar and cinnamon. Set aside. Increase heat of oven to 375 degrees F.
- Peel the apple, cut it in half, core each half and slice it as thin as you can. Use a mandoline. Not every slice will be perfect, so keep the beautiful slices for the top and use the rest for the filling.
- Place the first sheet of phyllo dough on the parchment paper you used for the pecans. If the baking sheet is not cold yet, pull the sheet off the baking sheet and place it on your counter top or use a fresh sheet of parchment paper.
- Thinly brush the phyllo dough with melted butter and place the next sheet on top and brush with butter again.
- Sprinkle with the pecan mixture and then with apple slices. Leave a border of about 1/2 inch.
- Repeat this with 3 more phyllo sheets.
- Cover with 6th sheet of phyllo dough. Brush with butter and place the beautiful slices of apple on top. Brush apple slices with butter. Dust with cinnamon and sugar.
- Place baking sheet in the oven and bake for approx. 30 minutes. Rotate half way through. Crisp as done when dough is golden brown.
- Cool slightly and cut in 6-8 pieces.
- When working with phyllo dough, be prepared to work fast as phyllo dough can quickly dry and tear. Unroll the phyllo sheets and lay them flat on a dry surface. Immediately cover with a damp towel.