PHYLLO PASTRY APPLE PIE RECIPE WITHOUT DOUGH
I love Phyllo Pastry, an ultra-thin, unleavened dough composed of multiple layers, very light because it contains no butter, unlike Puff Pastry.
It is a basic preparation typical of Greek cuisine very versatile due to its neutral taste that can be used for both sweet and savory recipes and super practical since you can find it ready-made in the refrigerated section of the supermarket!
I had just finished using it to prepare Spring Rolls, and I had a few sheets left. Since the only flaw, in my opinion, that Phyllo Pastry has is that once the package is opened, it tends to dry out very quickly, risking breaking, I started thinking about what I could make with it.
I immediately thought of a delicious recipe, perfect for this season, requiring few and simple ingredients that we all surely have at home: apples, sugar, and a little butter.
The recipe I propose today, easy and super fast, is that of the Apple Pie with Phyllo Pastry, a super delicious dessert characterized by a light and crispy shell that contrasts with the soft and sweet interior given by the apples sweetened with brown sugar and flavored with a sprinkle of cinnamon.
You will love this version of the Apple Pie because it is simple, requires no dough, you just need to slightly cook the apples in a pan with sugar and cinnamon and then once the dessert is assembled, it will go straight into the oven. In just over 30 minutes, you will bake this Delicious Apple Dessert with Phyllo Pastry that will win over the whole family, suitable not only for a snack or breakfast but also as a dessert at the end of the meal.
Try it and let me know if you liked it by leaving a comment below the recipe.
For more recipes with phyllo pastry ranging from appetizers to desserts, also check out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Energy 131.02 (Kcal)
- Carbohydrates 17.37 (g) of which sugars 15.90 (g)
- Proteins 0.63 (g)
- Fat 6.68 (g) of which saturated 4.23 (g)of which unsaturated 2.36 (g)
- Fibers 2.07 (g)
- Sodium 9.74 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 sheets phyllo pastry
- 4 Golden apples (about 28 oz)
- 4 tbsp butter
- 3 tbsp brown sugar
- 1 pinch ground cinnamon
- 1/2 lemon juice
- butter (for brushing the phyllo pastry)
Tools
- Pot
- Springform pan
- Brush
Steps
Peel the apples, remove the central core, and slice them thinly. Add a little lemon juice to prevent browning. Place butter in a pan and melt over low heat. Once melted, add the previously sliced apples, brown sugar, and a pinch of cinnamon, stir and cook for about 10 minutes. They should soften but not fall apart.
In a baking dish, place a sheet of phyllo pastry at the base and brush the surface with melted butter. Place a second sheet of phyllo pastry on top and butter again. Pour half of the apples inside, arranging them evenly. Place another sheet, brush with butter, and add the remaining apples.
Continue the preparation by folding the phyllo sheets inward. Cover with another phyllo sheet, brush again with melted butter, and finish with a final phyllo sheet placed in a “crumpled” way, complete with a brush of butter and, if desired, a sprinkle of brown sugar.
Bake in a preheated static oven at 340°F for about 25-30 minutes. The pastry should be golden and crispy. Check in the last 5 minutes to avoid over-browning. Once cooked, remove the apple pie with phyllo pastry from the oven and let it cool before serving.
NOTES
PHYLLO PASTRY: You can find it ready-made in the refrigerated section of the supermarket. Alternatively, you can use Puff Pastry or Shortcrust Pastry.
APPLES: In this recipe, I used Golden Apples, but any type of apple works as long as they do not have a mushy texture (like Annurca).
BUTTER: For brushing the layers of Phyllo Pastry, melted butter is typically used in sweet preparations, while extra virgin olive oil is preferred for savory dishes. Feel free to substitute butter with oil if you prefer.
CINNAMON: The apple-cinnamon combination is always a winner, but if you don’t like this spice, you can omit it.
SUGAR: For a more rustic flavor in this Apple Pie with phyllo pastry, I used brown sugar, but classic granulated sugar works just fine.
VARIATIONS: You can enrich the filling with dried fruit such as raisins or nuts such as pine nuts or walnuts, or even fresh fruit: berries are perfect.
STORAGE
This sweet Phyllo Pastry recipe with apples, once ready, can be stored in the refrigerator in an airtight container for up to 2 days.
FAQ (Questions and Answers)
How fatty is phyllo pastry?
100 grams of Phyllo Pastry contain about 300 calories and 6 grams of fat. Phyllo pastry is low in cholesterol (0 mg) and high in sodium (483 mg) with a protein content of 7 grams per 100 grams of product.
How many sheets of phyllo pastry are there in a package?
A package of Phyllo Pastry usually contains 10 to 12 sheets. Phyllo or phyllo, from the Greek meaning “leaf,” is a variety of puff pastry prepared in extremely thin separate sheets. Extremely versatile, it features very short cooking times.
What is the difference between puff pastry and phyllo pastry?
People often confuse phyllo pastry with puff pastry. The main difference is that phyllo pastry does not contain butter but oil, making it lighter. Additionally, due to extremely thin layers placed on top of each other, its cooking is extremely quick.
