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Enjoy apples and cheese between flaky phyllo layers.
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|2 tbsp Buttery Spread|
|4 med Green Apples peeled and sliced|
|1/4 cp Brown Sugar|
|1 tsp Ground Cinnamon|
|1 cp California Raisins|
|18 sht Pyllo Dough|
|ea Cooking Spray butter flavor|
|9 tbsp Sharp Cheddar low fat, shredded|
Preheat oven to 375°F; spray 12 muffin tins with nonstick cooking spray and set aside.
Melt buttery spread in large skillet over medium heat.
Add apples and cook, stirring frequently, for 10 minutes.
Stir in brown sugar and cinnamon; cook for 1 minute more.
Stir in raisins and set aside.
Meanwhile, remove phyllo from package and cover with damp towel.
Separate and arrange a single sheet on flat surface or cutting board; spray with cooking spray.
Repeat with 4 more sheets; sprinkle with 3 tablespoons cheese.
Arrange another sheet on top and press firmly together. Assemble 2 more stacks.
Cut each stack in half crosswise to make 6 pieces; then, cut each piece lengthwise into 6 strips for a total of 36 strips.
Center and press 3 strips into each tin, letting the dough extend over the top by about 1/2-inch.
Divide and spoon fruit mixture in centers.
Bake for 10 minutes, until lightly browned; then, tent loosely with foil and bake for 10 minutes more, until done.