Mini Apple Pie Mugs
Mini Apple Pie Mugs
- 2 tablespoons unsalted butter
- 8 large Golden Delicious or Fuji apples, halved, cored, and sliced 1/4-inch thick
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup dried cranberries
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour, plus extra for rolling
- 1 large egg
- 1 pinch salt
- 5 - 6 sheets phyllo dough
- Cooking spray
- Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add apples, sugar, cinnamon, and nutmeg. Toss to combine, and gently saute, stirring occasionally, until apples are golden and soft, about 15 minutes. Stir in cranberries. Add lemon juice and sprinkle in flour, gently stirring (if the pan seems dry, stir in 1 to 2 tablespoons water). Scrape up all browned pieces off the pan bottom. Divide mixture among four 8-ounce (or six 6-ounce) ovenproof mugs or ramekins.
- Whisk egg and salt together with 1 teaspoon water. Place 1 sheet phyllo on your work surface. (Keep remaining phyllo covered with a slightly damp paper towel to prevent it from drying out as you work.) Spray lightly with cooking spray. Top with another sheet and spray lightly. Repeat until all phyllo sheets are piled up. Use a round cookie cutter 1/2-inch larger than your mug (or ramekin) to cut out 4 (or 6) circles.
- Using a pastry brush, brush a little egg wash onto the rim of each mug and cover each with a phyllo stack. Using a sharp paring knife, carefully cut a few vent holes in phyllo and lightly brush with a little more egg wash. Place mugs on a rimmed baking sheet or in a 9-by-13-inch baking dish, and bake until crust is golden-brown, about 20 minutes. Remove from oven and serve warm or at room temperature.
- Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011
Per serving: 418 kcal cal., 9 g fat (4.5 g sat. fat), 88 g carb., 8 g fiber, 61 g sugar, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet