Little apples baskets ๐ŸŽ

A few months back I have bought a phyllo pastry and it stayed in my freezer until I saw Nadiya Hussain’s Apple Palm Pies and during the Christmas holidays I’ve decided to give it a try and make my own version.

Yes, I know…I’m very late in publishing this recipe but please bear with me, I promise you these little apple baskets are good any period of the year or any day ๐Ÿ˜‰

As you may know, phyllo pastry or spelled also filo or fillo that means “leaf” in Greek (in fact the sheets are thin like leaves) is a paper-thin pastry that gets crispy and flaky when baked and is very common in Greek, Middle Eastern and Balkan cuisines being used for making dishes such as baklava, bรถrek and spanakopita.

These phyllo based pastries are made by layering many sheets of phyllo brushed with oil or butter that helps them become crisp as they cook.

Little apples baskets
Crunchy and flaky little baskets filled with delicious apples ready in no time.
Check out this recipe

What is the difference between phyllo and puff pastry?

Although theyโ€™re both used to create delicious, layery baked goods and both pastries give a flaky appearance, they are quite different.

Puff pastry is much denser and the butter is combined into the pastry rather than being brushed between layers. The layered effect in puff pastry is created by rolling out pastry, placing a square of butter inside it, folding the dough and then rolling it out and folding again, repeating these steps to create contrasting layers and layers of butter and dough, called laminating. Although you can’t really see all these layers when the dough is made, when it’s baked all those folds produce separate airy, flaky layers and a crunchy exterior.

Puff pastry can be used in both sweet and savory dishes such as tarts, croissants, pastry pockets, or shaped into little appetizer cups.

In contrast to puff pastry, phyllo dough has very little fat as it’s mostly flour and water and can dry out easily. For this reason each sheet of pastry is brushed with melted butter before baking. Phyllo gets crisp and flaky when baked but it doesn’t have the same rich, airy quality that puff pastry has. 

Beside the popular dishes such as baklava, bรถrek and spanakopita, phyllo dough can also make great edible serving cups for appetizers or desserts.

There are some recipes where you could substitute puff pastry, but it will give a different feel. Filo is much more crumbly and light, while puff pastry will be denser.

Tips for using phyllo pastry

  • Defrost in the refrigerator and not on the counter since it can get gummy. 
  • The main thing to remember when working with phyllo dough is to keep it from drying out, so only take a small amount out of the packaging at a time or keep the sheets covered with plastic wrap or a damp towel while youโ€™re working.
  • Donโ€™t be discouraged if a sheet breaks a little, just patch it back together with the butter and move on, you wonโ€™t notice the difference in the end result.
  • Donโ€™t refreeze phyllo, as it will get brittle.

The good thing about both these pastries is that are part of the frozen foods and you can find them easily already made and help us create amazing sweet or savoury treats in no time.

For me it was the first time trying to work with phyllo pastry and I must admit that it was easier than I thought.

Ingredients for 6 little apples baskets:

  • 3 apples
  • 1/2 tsp cinnamonย 
  • 1 tbs brown sugar
  • 50 g roughly chopped walnuts
  • 50 g raisins (preferably soaked for a few hours in water or your favorite brandy)
  • 200 g pack of phyllo pastry or 12 sheets
  • melted butter for brushing the phyllo sheets

Directions:

Peel and cut the apples in small cubes. Put them in a pan with a little bit of water and 1 tablespoon of brown sugar and the cinnamon, cover with the lid and let it cook for 10-15 minutes or until the apples are soft and thereโ€™s no more liquid.

Let it cool and add the chopped walnuts and the raisins. I have roasted my walnuts a little bit before adding them to the apple mixture.

Preheat the oven to 200ยฐC/fan 180ยฐC.ย 

Spray the inside of each hole of a 6-hole muffin tray with oil or melted butter.

Unroll the phyllo pastry on to a work surface and cut out all the pastry sheets in 4 stripes. Keep the stripes youโ€™re not working with under a tea towel to prevent them drying out.

Take 1 stripe of phyllo pastry and place it inside the oily cavity of the muffin tray, press down and brush it with melted butter, lay another stripe on top, brush again with melted butter, then lay another on top and brush again and continue until you put 8 stripes on top of each other. And repeat this process until you have filled all 6 holes in the muffin tray. You may spray oil instead of melted butter if you wish.

Fill each hole with an equal amount of the apple filling and fold the stripes inwards.ย 

If any areas feel dry, brush with melted butter. Bake for 20-25 minutes or until the phyllo pastry is golden brown.

Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard.

They are so so crunchy and flaky! And that apple filling is super simple but delicious!

Enjoy it!

Little apples baskets

Crunchy and flaky little baskets filled with delicious apples ready in no time.
Prep Time 35 mins
Cook Time 25 mins
Course Dessert
Servings 6

Ingredients
  

  • 3 apples
  • 1/2 tsp cinnamon
  • 1 tbsp brown sugar
  • 50 g roughly chopped walnuts
  • 50 g raisins (preferably soaked for a few hours in water or your favorite brandy)
  • 200 g pack of phyllo pastry or 12 sheets
  • melted butter for brushing the phyllo sheets

Instructions
 

  • Peel and cut the apples in small cubes. Put them in a pan with a little bit of water and 1 tablespoon of brown sugar and the cinnamon, cover with the lid and let it cook for 10-15 minutes or until the apples are soft and thereโ€™s no more liquid.
  • Let it cool and add the chopped walnuts and the raisins. I have roasted my walnuts a little bit before adding them to the apple mixture.
  • Preheat the oven to 200ยฐC/fan 180ยฐC.ย 
    Spray the inside of each hole of a 6-hole muffin tray with oil or melted butter.
    Unroll the phyllo pastry on to a work surface and cut out all the pastry sheets in 4 stripes. Keep the stripes youโ€™re not working with under a tea towel to prevent them drying out.
  • Take 1 stripe of phyllo pastry and place it inside the oily cavity of the muffin tray, press down and brush it with melted butter, lay another stripe on top, brush again with melted butter, then lay another on top and brush again and continue until you put 8 stripes on top of each other. And repeat this process until you have filled all 6 holes in the muffin tray. You may spray oil instead of melted butter if you wish.
  • Fill each hole with an equal amount of the apple filling and fold the stripes inwards.ย 
    If any areas feel dry, brush with melted butter. Bake for 20-25 minutes or until the phyllo pastry is golden brown.

Notes

Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard.
Enjoy them!
Keyword apple pies, phyllo pastry sweet

Have a wonderful weekend!

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beautiful world.ย 
Iโ€™m a life lover! Simple as that!

42 thoughts

  1. Good Morning R ๐Ÿ™‚
    I have had Baklava. Each layer it had was crispy. I do not enjoy much of sweet so had a bite in 2019 November I remember.
    This apple one is looking delicious. Have an awesome day!

    1. Hi Krikita! Yes, each layer of sweets made with phyllo pastry is crunchy! They tend to be a little too sweet but sometimes is just what we need โ˜บ๏ธ The apples in this recipe I think it gives the perfect balance โ˜บ๏ธ๐Ÿ˜‰
      Have a wonderful and merry day โ˜บ๏ธ

      1. At times we do need the dose of this amount of sweetness. Rightly said. Thank you kindly ๐Ÿ™‚
        Have an awesome day yourself ๐Ÿ™‚

  2. We made these back home, but you can’t find the pasty here. My girlfriend just got me 3 from Bosnia. I’m planning to make one today, one with cheese, one with eggplant, one with apples, nuts and cinnamon. I love it.

  3. Wow look at all the beautiful layers. I’ve never seen this type of pastry in Ireland, it’s mostly puff pastry, but I would love to try it out ๐Ÿ˜Š thanks for sharing and have a good Friday ๐Ÿ˜€ Aiva

  4. This is tantalizing ๐Ÿ˜‹ but to be honest I smiled to see the photo of phyllo pastry on the muffin tray. It looked like a file of paper ๐Ÿ˜‚

    Puff pastry is the most normal thing I find in Spain while phyllo in Norway. And to be honest the one time I bought phyllo, I ruined it because I used it like I would a Puff pastry, haha ๐Ÿ˜€ haaa… ๐Ÿ˜‘

    1. Thank you dear Jess! Exactly, it looks like a normal piece of paper โ˜บ๏ธ
      Sometimes you can use the phyllo pastry instead of puff pastry but the results will not be the same โ˜บ๏ธ but is always depending on what you want to do โ˜บ๏ธ

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