Spray a muffin tin with cooking
spray. Lay four sheets of phyllo pastry on top of each other.
Cut the pastry in two, lengthwise, and then cut each half into thirds,
yielding six stacks of pastry. Take the first lot of pastry and place one
piece in the muffin tray, ensuring the pastry is pressed into the tray.
Brush with melted butter. Lay another piece of pastry in the tray,
in a different slot and facing a different direction. Press into
the tray and brush with melted butter. Repeat the process until six
slots have four pieces of pastry in each. Flute the edges of the
pastry. Bake in 350°F oven for approximately 8 minutes, or until
golden brown. Remove from oven and let cool.
Meanwhile, peel core and dice
3 of the apples. Place in a saucepan, adding the food colouring,
apple juice and 1/2 cup of sugar. Cook over a medium heat until the
apple is tender and then whisk well. Set aside.
In a separate bowl, beat the
cream cheese and egg whites until light and fluffy. Add the icing
sugar and cinnamon, and beat well into the mixture.
Remove the pastries from the
muffin tin. Put 2 tbsp. of the cream cheese mixture in the bottom
of each pastry cup. Pour some of the apple mixture over the cream
cheese, not quite filling the cup. Core and slice one of the remaining
apples very thinly. Dip in lemon juice (to keep fresh) and then in
sugar. Place on top of the pastry cup and serve.
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