Apple-Filled Phyllo Pockets

From Cooking Club
Makes 12 servings

FILLING
8 c. chopped peeled sweet-tart apples, such as Braeburn, Gala or Honeycrisp
2 c. sugar
1/2 c. water
2 Tbsp. unsalted butter, cut up
2 Tbsp. lemon juice
1 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
PHYLLO
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1-lb package frozen phyllo dough, thawed
1/2 c. unsalted butter, melted
powdered sugar for sprinkling

Bring all filling ingredients to a boil in large skillet over high heat. Reduce heat to medium; gently boil 20 to 25 minutes or until apples are tender and liquid is reduced by half.

Crush apples with potato masher until chunky applesauce form (there will be about 4 cups). Cool completely.

Heat oven to 350 degrees. Spray 12 muffin cups with cooking spray. Combine 2 Tbsp. sugar and 1/2 tsp. cinnamon in small cup. Layer 4 sheets phyllo dough, lightly brushing each layer with melted butter. Cut layered dough into 6-inch squares; discard excess dough. Press each square into a muffin cup, fill each with 1/3 cup apple mixture. Brush tops with butter; lightly sprinkle with cinnamon sugar. Repeat with remaining phyllo, filling, butter and cinnamon sugar.

Bake 35 minutes or until light brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving.

375 calories--10 fat--3.5 protein--70 carb--2 fiber