A 2013 Amateur Recipe Contest Winner!
1-8 oz. roll phyllo dough, thawed
1 cup butter, melted
5 cups tart apples (Cortland or Honeycrisp), peeled, cored, chopped
1 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon lemon juice
¼ cup pecans, chopped
¼ cup dark corn syrup
1/3 cup brown sugar
¼ cup butter, melted
1 teaspoon sea salt
1. Spray sides and bottom of 6 count large muffin pan. Heat oven to 350 degrees.
2. Combine apples, sugar, flour, cinnamon and nutmeg in a large saucepan. Cook apple over medium heat until just tender. (Apples should be slightly crunchy). Add lemon juice and remove from heat.
3. Combine pecans, corn syrup, sugar and butter. Pour mixture into bottom of muffin pan, dividing mixture evenly between all 6 cups.
4. Unroll phyllo and cut in half so you have 2-4 ½ x 7 inch sections. Remove single sheet and brush with butter. Repeat with another sheet and place on top of first sheet, crisscrossing sheet. Repeat until you have 6 layers.
5. Press into muffin cup on top of pecan mixture.
6. Pour apple mixture into opening and cover with overhanging phyllo dough, brushing with butter after each fold. Brush top with butter. Repeat with remaining muffin cups.
7. Bake for 30 to 35 minutes at 350 degrees.
8. Remove from oven and allow dumplings to cool for 5 minutes. Invert dumplings onto serving plate.
9. Sprinkle with salt and serve warm.
Submitted by Darlene Buerger (Lawrence, Kan.)