Apple Fillo Tarts

This dish was a spur of the moment throw together at a party I went to at the beginning of summer. I had all the ingredients because of other things I was making and decided, “Why not?” These were not on a plate more than 5 minutes before they all disappeared despite all of the other food and desserts everyone else had brought. There’s just something about apples and cinnamon that says “Home” and “Happy”.

Apple Fillo Tarts


Preheat oven to 400 (375 for dark pans)
4 apples peeled, cored, and diced (I use Granny Smith but others can be used as long as they are not soft and mealy)
1 stick of salted butter separated into 4 Tbs each
1 tsp cinnamon
3 Tbs dark brown sugar
2 Tbs white sugar
¼ tsp ginger (Optional)
¼ tsp cardamom (Optional)
½ tube of fillo dough
Decoration (Optional): Cinnamon Sugar Pecans 1 ½ C whole pecans, 1tsp cinnamon, ¼ C sugar, 1 Tbs butter
For the tarts:
1) In a medium fry pan on low to medium low, melt 4 Tbs butter.
2) Add apples and saute stirring to coat all of the pieces with the butter.
3) Add the spices and sugars. Stir to ensure an even coating.
4) Stir slowly frequently but not constantly until all apples begin to soften.
5) Set aside off the heat once they are softened.
6) Melt the other 4 Tbs of butter in a bowl,
7) Taking a pastry brush, coat the walls of the muffin tin with butter and set aside
8) Take out one tube of fillo. Cut it in half through the plastic and put one half in a Ziploc bag to put away.
9) Taking the ½ of the tube left, unroll it and slice it into 3 section roughly 3”X3” per section


10) Working quickly, take 5-6 pieces to line each muffin tin. I don’t count these, I just make sure I have at least 5 pieces. Fewer and the filling will soak through. You may have some pieces left over. When I do, I gently add these into any area that looks “weak”.
11) Using a soup spoon, fill each muffin round. This recipe will fill exactly one 12 piece muffin tin.
12) Taking the pastry brush and the extra butter, coat the fillo dough edges that are hanging out. If you don’t they will still bake and brown, but will appear “floury” and the flavor will be off. On this step you may rearrange the “petals” a bit. You do not want them hanging down onto the tin, They need to be up off of the metal.
13) Bake 10-12 minutes at 400 or 375 for a dark pan.
14) Remove from oven and allow to sit for 10 minutes.
15) Place one or more pecans on top for decoration
16) Serve Hot.

Cinnamon Sugar Pecans
1 ½ Cups whole pecans
1 tsp cinnamon
¼ C sugar
1 Tbs butter
Preheat oven to 400 or 375 for dark pans
1) Melt butter in a fry pan
2) Add pecans, sugar, and cinnamon
3) Coat well and remove
4) Line a baking sheet with parchment paper
5) Place pecans on the sheet in a single layer
6) Bake for 5-10 minutes being careful to not let the pecan over-bake and burn
7) Allow to sit for 10-15 minutes before using
8) Decorate.

Optional: The tarts may be made using only cinnamon. You may add nutmeg, raisins, almonds, etc. This is just a very basic, easy to throw together dish. The pecans are truly optional. When I made this dish the first time, I didn’t have them and no one cared, they gobbled them all up.

NOTE: When working with fillo it is very important to be gentle but quick. Fillo is a very dry dough and will dry out to crumble in your hands if you are not fast. One method that I use when making more than one recipe is to keep the pieces that I am not working on in a ziploc bag. Sometimes, if the fillo is especially dry, I will add a paper towel that has a smidgeon of water on it. NOT wet or damp, but just a bare hint of wet. If the sheets tear on you, don’t despair, just put them in place and add another sheet on top. They will still work. If ALL of them rip, layer the rip on top of itself. Once baked, it will usually continue to hold its shape.


8 Comments (+add yours?)

  1. Dana Fashina
    Jul 29, 2014 @ 12:22:12

    Yes…apple and cinnamon is the magic combination.
    I’m glad the guests recognized that as well 🙂


  2. Mark Gardner
    Jul 29, 2014 @ 16:07:30

    Those sound delicious! I’m a self-proclaimed whiz above the cooktop. Below, in the oven or broiler zone… That’s a story that requires waivers…


    • rhonwynalyna
      Jul 29, 2014 @ 16:12:09

      🙂 there’s an easy fix for that one… Make the filling on the stove top, then purchase the fillo tart shells pre-made. They are usually right next to the fillo dough in the freezer. All you need to do is fill and warm up then 🙂


    • rhonwynalyna
      Jul 29, 2014 @ 16:35:46

      I know. I feel the same way, but it is an alternative. Thing is, the heat-up and the actual cooking of the fillo are about the same time-wise, lol.


  3. indusinternationalkitchen
    Jul 29, 2014 @ 17:38:39

    These tarts look great! They seem lik miniature apple pies and I love apple pie! 🙂


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