Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Sheets phyllo pastry
2 ts Margarine or butter; melted
2 tb Chopped pecans; toasted
1 1/2 ts Icing sugar

-----------------------APPLE FILLING----------------------------
1/3 c Brown sugar; packed
1 Grated rind of 1/2 lemon
1 tb Lemon juice
3 c Apples; sliced and peeled

1. Lay single sheet of phyllo on counter; brush with half of the
margarine. Using scissors, cut crosswise into three 5" wide strips;
fold each strip into thirds to form square shape.

2. Using scissors, round off corners and gently mold into muffin cups.
Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5
minutes or until golden.

3. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon
juice and cinnamon; cook over medium heat until bubbly.

4. Add apples and cook, stirring often, for 5 minutes or until
tender; let cool slightly.

5. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar
over top. Serve warm or at room temperature.

Make ahead: Through step 2; phyllo crisps can be stored in airtight
container for up to 3 days. Through step 4 for up to 6 hours.

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