Use firm pie apples, such as Northern Spy, Ida red or Golden Delicious, for the best texture.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2004; Best Recipes Ever, weekdays at 3pm on CBC TV
Peel and slice apples. In large nonstick skillet, bring apples, 1/2 cup (125 mL) water, honey, cinnamon and lemon rind to simmer over medium heat; cover and cook, stirring occasionally, until tender, about 15 minutes. Let cool.
Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with oil. Repeat twice, using all but about 1 tsp (5 mL) of the oil. Using sharp knife, cut into quarters. Gently push each into large muffin cup, separating layers to ruffle edges.
Divide apple mixture among cups; sprinkle with almonds. Brush remaining oil over ruffled edges of phyllo. Bake in centre of 350°F (180°C) oven until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm.
Nutritional facts <b>Per serving:</b> about
- Sodium 91 mg
- Protein 3 g
- Calories 265.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 43 g
- Iron 7.0
- Folate 7.0
- Calcium 2.0
- Vitamin C 7.0