Apple Tart in Phyllo
Updated Oct. 11, 2023
- Total Time
- 1 hour 35 minutes
- Prep Time
- 45 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5apples, 3½ to 4 pounds, peeled, cored, quartered and thinly sliced
- ½pound dried cranberries and/or dried cherries
- 1cup coarsely chopped pecans
- 2teaspoons cinnamon
- 2tablespoons lemon juice
- 6tablespoons sugar
- 4teaspoons grated lemon rind
- ½cup finely cut candied ginger
- 2tablespoons flour
- 16sheets phyllo
- 3tablespoons unsalted butter
- 1tablespoon canola or corn oil
Nutritional analysis per serving (12 servings)
364 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 40 grams sugars; 3 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
Combine apples, dried fruits, pecans, cinnamon, lemon juice, sugar, lemon rind, candied ginger and flour in a bowl and mix well.
- Step 3
Unwrap phyllo and cover with wax paper and damp towel. Keep covered when not in use to prevent drying out.
- Step 4
Heat butter and add oil.
- Step 5
Using some of the butter mixture, lightly grease a baking pan, about 12 inches by 18 inches. (The pan can be as large as the sheets of phyllo, and brands differ in size. If they are too large for the pan, trim them.)
- Step 6
Arrange 1 sheet of phyllo on bottom of pan and brush lightly with butter mixture. Repeat, buttering between sheets, using 8 sheets in all.
- Step 7
Spread apple filling evenly over phyllo and top with another sheet, brushing lightly with butter. Repeat, butter each sheet, using 8 sheets in all, brushing the top sheet with butter. Cut phyllo all the way through into 12 rectangles.
- Step 8
Bake in lower third of the oven for 25 minutes; reduce heat to 350 degrees and continue baking 25 minutes longer, until top is brown. Cool. Serve at room temperature.
- This recipe can be prepared a day or two ahead and refrigerated. To serve, return to room temperature and reheat at 350 degrees to warm, about 15 or 20 minutes.
- If phyllo is purchased frozen, allow the package to defrost in the refrigerator overnight or for several hours at room temperature.
Private Notes
Comments
I had apples and phyllo so I gave this recipe a try. I was low on dried cherries so I added dried apricots - a great addition. They went very well with the ginger. I liked this “tart”, which is more like a strudel without the rolling up, a lot. My husband found it on the dry side but I didn’t agree. His opinion may have been influenced by our recent viewing of the apple strudel scene in “Inglorious Basterds” in which Christoph Waltz insists on whipped cream before eating the strudel.
I needed about twice as much butter to brush the layers.
Used 2 C. fresh cranberries, walnuts not pecans, garam masala for the cinnamon, and orange zest/juice instead of lemon, just 4 Tbls sugar (1/4 c) (pre-diabetic, must cut sugar), couldn't find candied ginger (it's in Trader Joe's but not nearby), and had half the number of phyllo sheets. Delicious but a bit tart, better with vanilla ice cream.
I had apples and phyllo so I gave this recipe a try. I was low on dried cherries so I added dried apricots - a great addition. They went very well with the ginger. I liked this “tart”, which is more like a strudel without the rolling up, a lot. My husband found it on the dry side but I didn’t agree. His opinion may have been influenced by our recent viewing of the apple strudel scene in “Inglorious Basterds” in which Christoph Waltz insists on whipped cream before eating the strudel.