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Ingredients

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Directions

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  • Unfold phyllo dough and cover with plastic wrap. Lay a sheet of phyllo dough flat on a work surface. Brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more butter. Continue layering with remaining 2 sheets of phyllo and some of the remaining butter.

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  • Cut stack of phyllo sheets into sixteen 4-1/2x3-1/2-inch rectangles. Brush eight 2-1/2-inch muffin cups with remaining butter. Place 1 rectangle in each prepared muffin cup. Place another stack crosswise on top of each.

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Instructions Checklist
Instructions Checklist
  • Divide 1-1/2 cups of the Swiss cheese among the phyllo-lined cups. Spoon about 1/4 cup apple pie filling over cheese, mounding mixture slightly. Sprinkle each with 1 tablespoon shredded Swiss cheese and the pecans or walnuts, if you like.

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  • Bake in a 350 degree F oven for 25 to 30 minutes or until phyllo is golden and cheese melts. Let stand in cups for 5 minutes. Remove and serve warm. Makes 8 servings.

Tips

To save even more time, omit the phyllo dough and the butter. Use one 2.1-ounce package purchased baked miniature phyllo shells (15 shells). Spoon about 1 teaspoon apple pie filling (chop any large pieces of apple) into each shell. Top with about 1 teaspoon of the cheese. Add a few of the nuts, if you like. Place on a baking sheet. Bake in a 325 degree oven for 10 to 12 minutes or till cheese melts. Makes 15.

Nutrition Facts

278 calories; 10 g total fat; 47 mg cholesterol; 225 mg sodium. 25 g carbohydrates; 1 g fiber;

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