I love apple pie, but pies are a time-consuming process. This baked cinnamon apple cups recipe is a great alternative to an apple pie, it is simple but has all the same flavor.
It can also be eaten the same way, plain, warm, topped with ice cream, and more!
I am a strong supporter of granny smith apples, truthfully I don’t actually like apples unless it is a granny smith.
As far as baking goes, I think granny smith apples are the best option. They are crunchy, sweet, tart, and hold their shape and form even after being baked!
When you’re cutting the apples (after peeling them) make sure you cut them into cubes rather than slices.
Brown sugar is best for the filling as it gives you a sweet, sticky caramel taste that compliments that tart apples and cinnamon.
Apples tend to weep liquid once you cut them and mix them with sugar. This is why you want to let the apples soak in the sugar to let it weep liquid before you put it in the cups.
Phyllo dough can get soggy quickly if you don’t weep the apples. This is also why you want to parbake the Phyllo dough (partially bake it so it cooks all the way through) before you add the filling to it.
Once you parbake and add the filling, sprinkling some raw cane sugar onto the cups before you place them back into the oven will help the cups have a nice crispy top.
If you choose to make a caramel sauce to enjoy with your baked cinnamon apple cups, you should reserve the sugar, cinnamon liquid that weeped out of the apples when they were resting.
Combine the leftover liquid and more light brown sugar in a small saucepan over a medium low flame. Bring the sugar mixture to a slow simmer and allow it to bubble a bit to thicken. Turn the flame off before it bubble for more than a minute and let cool for a minute before immediately drizzling it over the cups.
Enjoy the cups alone or with caramel, ice cream, or whipped cream!
If you want to reheat these, lightly bake them in a toaster oven or your regular oven until the dough is crispy again.
Baked Cinnamon Apple Cups
Equipment
- Standard Cupcake Tin
Ingredients
- 1 Package Phyllo Dough
- 2 Tbsp Melted Butter, unsalted
- 1 lbs Granny Smith Apples, peeled and diced
- ¼ Cup Light Brown Sugar
- 1 Tbsp Cinnamon
- 3 Tbsp Raw Cane Sugar
Optional Caramel Sauce
- ¼ Cup Light Brown Sugar
Instructions
- Preheat oven to 350°
- Let phyllo sheets thaw enough that they can be rolled out but not so soft that they stick together.
- Mix diced apples, ¼ cup light brown sugar, and cinnamon in a large bowl. Set aside for at least 30 minutes.
- Cut the sheets into four quadrants.
- Each square should be brushed lightly with butter before placed into the tin. Each cup should have ten layers of dough that are individually brushed.
- Bake the dough for ten minutes. Remove from oven but leave the dough in the cupcake pan.
- Now that the dough has baked, evenly fill the cups with the apple mixture. Be sure not to use any of the liquid that has seeped out of the apples. This will make the cups soggy.
- Sprinkle some raw cane sugar on the filled cups.
- Bake the cups for another 15 minutes.
- Remove cups from oven and use a butter knife or offset spatula to help you remove them from the tin.
Optional Caramel Sauce
- Mix the leftover sugary, cinnamon liquid from the bowl holding the apples with another ¼ cup of light brown sugar in a small sauce pan and reduce over medium to low heat.
- Allow the sugar syrup to simmer lightly until it thickens, about 5 minutes.
- Drizzle over the cups and enjoy!
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