Phyllo Dough Apple Muffins

Phyllo Dough Apple Muffins
Phyllo Dough Apple Muffins

Flaky pastry with hot apple and brown sugar filling make these muffins an extra special treat that seems a lot harder to make than it really is!


Apple Pie Filling:

  • 1 tablespoon unsalted butter
  • 3 Honeycrisp Apples – peeled, cored and small dice
  • 1 teaspoon cinnamon – plus more for garnish
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • ¼ cup dark brown sugar – packed
  • 1/3 cup bourbon
  • 1 teaspoon lemon juice
  • 3 tablespoons cornstarch
  • 1/3 cup water


  • Phyllo pastry as needed for each muffin.
  • Whipped Cream


Preheat oven to 350 degrees F.

Caramelize the apples: In a large sauté pan melt the butter over medium heat. Add the apples and season with cinnamon, salt, nutmeg and brown sugar. Stir to coat and add the bourbon. Bring to a boil and immediately reduce heat to low. Cover and simmer, stirring occasionally, for 5-6 minutes, or until the apples have softened slightly. Remove cover, increase heat to medium-low and continue to cook for 5-6 minutes.

Meanwhile, in a small bowl whisk together the cornstarch and water until cornstarch is dissolved. Add the cornstarch mixture to the apples. Continue cooking, stirring to combine, for 2-3 minutes or until apple mixture is thickened. Stir in lemon juice and remove from heat. Allow apples to cool slightly.

Line muffin tin cups with phyllo dough. Bake the phyllo shells pre-formed into the muffin tins until crisp, about 3-5 minutes. Remove from oven.

To assemble and serve: Generously spoon the apple pie filling into the phyllo shells. Top with whipped cream and sprinkle with cinnamon. Serve immediately.

(adapted from