Ingredients:
2 sheets phyllo pastry
2 teaspoons butter, melted
2 tablespoons chopped almonds, toasted
1 1/2 teaspoons icing sugar
1/3 cup packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
3 cups sliced peeled apples
Directions:
Preheat oven to 400 degrees F.
Lay single sheet of phyllo on a cutting board.
Brush with half of the butter.
Cut crosswise with scissors into three 5-inch wide strips, fold each into thirds to form a square shape.
Using scissors, round off corners.
Gently mold pastry into muffin cups (use a pan that makes 6 muffins).
Repeat with the other sheet of phyllo.
Bake for 5 minutes or until golden.
Cool slightly and remove from pan.
In a nonstick frying pan, combine sugar, lemon juice and cinnamon, cook stirring constantly over medium heat until bubbling.
Add apples and cook, stirring frequently, for about 5 minutes until apples are tender.
Cool slightly.
Carefully spoon apple mixture into shells and sprinkle with almonds then sift the icing sugar on top.
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.