Apple Strudel Cups 

Prep Time:

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Inactive Prep Time:

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Cook Time:

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Level:

Easy

Serves:

12 servings

INGREDIENTS

Strudel:

• • 1/4 cup apple cider
  • 1/2 cup currants
  • 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest, grated
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar, packed
  • 1/2 cup lady fingers, diced
  • 1/4 cup chopped walnuts
  • 1 pound package of frozen dough
  • 4 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
  • 1 tablespoon cinnamon sugar

• Icing:

  • 1/2 cup confectioners sugar
  • 3 tbsp milk
  • 
    
  • Caramel Sauce, optional

DIRECTIONS

Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick spray.

In a small bowl, pour the apple cider over the currants and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the currants, apples, lemon juice, lemon zest, cinnamon, brown sugar, lady fingers, and walnuts, in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Cut dough into six squares.  Place 4 sheets of phyllo on the work surface and brush lightly with melted butter. Place into an opening in the muffin tin.  Repeat with 4 more sheets, brushing each with melted butter, place on top first layer at a 90 degree angle.  Repeat filling the other muffin tin openings, until each is filled.

Spoon the apple mixture in the muffin cups. Take 4more sheets.  Brush with butter, fold into a triangle.  Place on top of the apple mixture.  Repeat with each cup.  Brush the tops with melted butter and sprinkle with cinnamon sugar.

Bake for 30 minutes, until golden brown. Mix together icing ingredients.  Drizzle the icing and caramel sauce over the strudel cups.