Recipe - Apple Pecan Phyllo Crisps

2 Sheets phyllo pastry
2 teaspoon Margarine or butter; melted
2 tablespoon Chopped pecans; toasted
1 One half teaspoon Icing sugar

APPLE FILLING
1/3 cup Brown sugar; packed
1 Grated rind of One half lemon
1 tablespoon Lemon juice
3 cup Apples; cut or sliced up 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.
Posted to MMRecipes Digest V4 #301 by Bonnie & Tim Annis
accmplce@mail.on.rogers.wave.ca on 20 N, ov 1997