Almond Phyllo Crisps
1994 Winner - Coffee Merchant, Angela Baxter
2 sheets phyllo pastry
2 tsp soft margarine/butter melted
2 tbsp chopped almonds, toasted
1 1/2 tsp icing sugar
Lay single sheet of phyllo on counter; brush with half of
the margarine. Using scissors, cut crosswise into three
5-inch wide strips; fold each into thirds to form square
shape. Using scissors, round off corners and gently mold
into muffin cups. Repeat with remaining phyllo to make 6
shells. Bake in 400°F oven for 5 minutes or until golden.
1/3 cup packed brown sugar
1 tbsp lemon juice
1/2 tsp cinnamon
3 cups sliced peeled Nova Scotia apples
In heavy skillet, combine sugar, lemon juice and cinnamon;
cook over medium heat until bubbly. Add apples and cook,
stirring often, for 5 minutes or until tender; let cool
slightly. Spoon into prepared shells. Sprinkle with almonds;
sift icing sugar over top. Serve warm or at room temperature.
Makes six servings.
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