The crunchy apple tile is a quick, easy, and delicious phyllo pastry dessert. I had some phyllo sheets and a lot of apples to use up, so I made a simple and delightful breakfast treat. The apple tile is quick to prepare, rich in fruit, fragrant, and tasty, without eggs, delicious on its own and perfect to accompany with a dollop of whipped cream or a scoop of ice cream; it didn’t last even a day at my house!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Steps
The apple tile is very simple and quick to prepare. First, soak the raisins in cold water to revive them. Peel the apples and cut them into small pieces, directly in a pan.
Add the sugar and lemon juice and let it cook for 5/7 minutes; the apples should soften. Add the well-drained raisins, cinnamon, and continue cooking for another minute, making sure the filling is nice and dry.
Place a sheet of phyllo pastry on a baking sheet lined with parchment paper and brush it with some melted butter; layer a second sheet, brush it with butter, and cover with the third sheet of phyllo pastry.
Spread a thin layer of jam on top (I used peach jam), add the apples and distribute them over the entire surface. Cover with a sheet of phyllo pastry, brush it with butter, add a second sheet, and brush the surface with the remaining butter; make sure to brush the edges well so they seal properly.
Bake the apple tile in a preheated oven at 392°F (200°C) for 20/25 minutes until it is golden brown.
Once cooked, garnish the apple tile with a sprinkle of powdered sugar, cut it into pieces, and serve.
Advice:
The apple tile can be stored at room temperature for 2/3 days. Over time, it will naturally soften a bit. If you don’t want to use jam, you can simply omit it, and the same goes for the raisins; if you don’t like them, leave them out (or replace them with nuts).
More phyllo pastry dessert recipes HERE
More apple dessert recipes HERE
