Apple Pecan Phyllo Crisps
Yield: 6 Servings

2 sheets phyllo pastry
2 tsp margarine or butter; melted
2 tb chopped pecans; toasted
1 1/2 tsp icing sugar

APPLE FILLING
1/3 c brown sugar; packed
1 grated rind of 1/2 lemon
1 tb lemon juice
3 c apples; sliced and peeled

Lay single sheet of phyllo on counter; brush with half of the margarine. Using scissors, cut crosswise into three 5" wide strips; fold each strip into thirds to form square shape. Using scissors, round off corners and gently mold into muffin cups. Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or until golden. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon
juice and cinnamon; cook over medium heat until bubbly. Add apples and cook, stirring often, for 5 minutes or until tender; let cool slightly. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar over top. Serve warm or at room temperature.

Make ahead: Through step 2; phyllo crisps can be stored in airtight container for up to 3 days. Through step 4 for up to 6 hours.