Apple-walnut phyllo purses

Total Time
2 hr 50 min
5 min
25 min
This is definitely one of the most unique ways we can think of to use up some of those apples that you picked at the orchard. The apples are flavored with brown sugar, flour, and apple pie spice to make up the filling. Simply stack the phyllo sheets, then lower them into greased ramekins and fill 'em up for a super fun and creative presentation. All you have left to do is sprinkle the filling with walnuts, gather the edges of the phyllo together to close up the "purses", and let them bake away in the oven. Feel free to serve with some vanilla ice cream alongside.


Cooking spray

9 spray(s)

Apple pie spice

1¼ tsp


2 large, Granny Smith variety, peeled, cored, and diced

Unpacked brown sugar

2 Tbsp

Unpacked brown sugar

2 tsp

All-purpose flour

2 tsp

Phyllo dough

4 sheet(s), (12 x 17-inch sheets), thawed if frozen

Chopped walnuts

2 Tbsp


  1. Preheat oven to 375°F. Spray 4 (8-ounce) ramekins or custard cups with nonstick spray.
  2. Mix together apples, 2 tablespoons of brown sugar, the flour, and apple pie spice in medium bowl.
  3. Lay 1 phyllo sheet on cutting board. (Keep remaining phyllo covered with damp kitchen towel and plastic wrap to prevent it from drying out.) Lightly spray phyllo with nonstick spray and cut into quarters. Lay phyllo quarters on top of each other to create stack. Repeat with remaining phyllo sheets, making total of 4 stacks.
  4. Gently ease each phyllo stack into prepared ramekin, pressing it against bottom and side. Divide filling evenly among ramekins and sprinkle with walnuts. Gather edges of phyllo together to partially cover filling. Lightly spray filling with nonstick spray and sprinkle with remaining 2 teaspoons brown sugar.
  5. Place ramekins on small rimmed baking sheet. Bake until phyllo is golden and filling is bubbly, about 25 minutes. Serve warm.
  6. Per serving: 1 dessert