4 sheets frozen phyllo dough, thawed (18-by-14-inch rectangles)
1/4 cup butter or margarine, melted
2 cups shredded Swiss cheese
1 20-ounce can apple pie filling
2 tablespoons finely chopped walnuts

Unfold phyllo dough and cover with plastic wrap. Lay a sheet of dough on a flat work surface. Brush with melted butter. Top with another sheet of phyllo dough. Brush with butter and continue layering with remaining two sheets of phyllo and some of the remaining butter.

Cut the stack of phyllo sheets into sixteen 4-1/2-by-3-1/2-inch rectangles. Brush eight 2-1/2-inch muffin cups with remaining butter. Place one rectangle in each prepared muffin cup. Place another stack crosswise on top of the muffin cups.

Divide 1-1/2 cups of the Swiss cheese among the phyllo-lined muffin cups. Spoon about 1/4 cup apple pie filling over cheese, mounding mixture slightly. Sprinkle each with 1 tablespoon shredded Swiss cheese and nuts.

Bake at 350 degrees for 25 minutes or until phyllo is golden and cheese is melted. Let stand 5 minutes. Serve warm.

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