Mini Apple Pie Tarts

PersonalPoints™ per serving

Total Time: 55 min

Prep: 25 min

Cook: 30 min

Serves: 6

Easy

Just seven ingredients combine to produce these impressive individual apple pies.

The frozen phyllo dough helps us here, providing the pretty, flaky shell to hold the

apple filling. The fresh apple slices get tossed with granulated and brown sugar

as well as cinnamon for that classic apple pie flavor. In addition to Golden Delicious apples, Fuji can also be used. Or try Jonagold, Honeycrisp, or Pink Lady apples

for a sweet-tart flavor. As the pies bake, the walnuts toast, giving these free-form

pies great crunch and flavor. They're best served warm, but you can store cooled

pies in an airtight container for up to a day.

Ingredients:

6 sprays cooking spray, divided
1 tbsp sugar
2 tsp unpacked light brown sugar
¼ tsp ground cinnamon
3 small fresh apples, peeled, thinly sliced, Golden Delicious or other
3 sheets phyllo dough, (14 x 18 inches), frozen (2.2 oz total)
2 tbsp chopped walnuts, finely

Instructions

Move oven rack to lower third of oven. Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
To make filling, combine both sugars and cinnamon in a large bowl; add apples and toss to coat.
To make crust, place 1 phyllo sheet on a large cutting board; coat with cooking spray. Top with second phyllo sheet; coat with cooking spray. Top with third phyllo sheet; coat with cooking spray. (While forming the phyllo crust, make sure to keep your stack of phyllo covered with damp paper towels and plastic wrap to prevent it from drying out.)
Cut phyllo crosswise into thirds and then cut in half lengthwise to form 6 pieces (6 x 6 1/2-in each). Arrange about 1/2 c apple mixture, in overlapping slices, down center of 1 phyllo stack, leaving a 3/4-in border; fold up edges of phyllo over filling, gently pressing against filling as you go. Repeat with remaining ingredients to make 6 pies; lightly coat pies with cooking spray.
Using a thin spatula, transfer pies, onto prepared baking sheet, 2 inches apart; sprinkle filling evenly with walnuts. Bake until phyllo edges are golden and apples are tender, 30 minutes; transfer pies to a cooling rack with a spatula. Serve warm.
Serving Size: 1 pie