These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.
Makes 6 pieces.
Nutritional facts Per piece: about
- Fibre 2 g
- Sodium 135 mg
- Sugars 21 g
- Protein 3 g
- Calories 235
- Total fat 11 g
- Potassium 139 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 33 g
%RDI
- Iron 6
- Folate 8
- Calcium 2
- Vitamin A 7
- Vitamin C 5
