Apple Phyllo Strudel Cups
This recipe came about because I needed to find a dessert for a fall feast that was free of egg, dairy and nuts AND could be made by kids. Thankfully, phyllo dough fits the bill and so with a few adaptations from a traditionally rolled strudel I had my dish. Feel free to vary it as you like – the fruit can be changed, and nuts and/or other dried fruit could be included too. I made this with a Grade 2 class, and everyone managed to dessert with just a little help. Cutting the fruit is the most dangerous part!
Makes 12 cups
6 medium apples, cored and chopped
1/2 cup / 75 g dried cranberries or raisins
1/2 cup / 125 g brown sugar
Zest and Juice of 1/2 lemon
1 tsp / 15 g cinnamon
1/2 tsp / 7 g nutmeg
4 sheets phyllo dough
1 tbsp / 15 mL virgin coconut oil (butter can be substituted if you wish)
1/2 cup / 125 g graham crumbs
OPTIONAL: 1 pint / 500 g vanilla yogurt or frozen yogurt, ice cream or whipped cream for topping
Preheat oven to 350F / 175C. Combine the apples, dried fruit, brown sugar, spices and lemon zest and juice in a saucepan. Cook over medium heat for about 10 minutes, until tender. (Filling can be prepared up to 2 days in advance and refrigerated. Bring back to room temperature before filling cups.)
Lightly grease a muffin pan. Lay out 2 sheets of phyllo and cut into squares that are just a bit larger than the muffin molds. Take one square (both sheets) and stagger the sheets so the corners are opposite.
Brush coconut oil over the top sheet, covering the protruding edges of the bottom sheet too. Sprinkle graham crumbs over top (enough to lightly cover the square). Put the other square of 2 sheets over this, offsetting them in the same way. Brush coconut oil top sheet as before.
Gently lift the phyllo layers into a muffin mood and press it in (using a wooden spoon handle can help push it to the bottom and along the sides). Repeat this for each mold. Then fill the molds with the apple filling – don’t be shy, they can be full.
Bake in the middle rack of the oven for approximately 25 minutes, when pastry is golden and filling is sizzling. ( The best test is to lift one up and check that the bottom of the cups is golden as well.) Let cool in the pan for 10 minutes before removing.
Serve with vanilla yogurt, or ice cream or whipped cream if you like. Or you can just sprinkle a bit of icing sugar on top to dress it up!