Vanilla-Apple Phyllo Crisps

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prep time

30 min

total time

45 min

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kraft

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What You Need

2 frozen phyllo pastry sheets, thawed

1-1/2 cups sliced Granny Smith apples

3 Tbsp. no-sugar-added pancake syrup

1-1/2 cups cold skim milk

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

3 Tbsp. thawed Cool Whip Light Whipped Topping

Make It

PREHEAT oven to 375ºF. Place 1 phyllo sheet on work surface; spray with cooking spray. Cut into three crosswise strips with kitchen shears; fold each strip into thirds to form square. Repeat with remaining phyllo sheet. Use shears to round off corners of each square. Press 1 square on bottom and up side of each of six muffin cups. Bake 5 min. or until golden brown. Cool.

MEANWHILE, cook apples in syrup in skillet on medium-high heat 5 min. or until apples are tender, stirring frequently. Cool. Add milk to dry pudding mix. Beat with wire whisk 2 min. or until well blended. Refrigerate at least 5 min.

TRANSFER phyllo cups to serving plate when ready to serve. Fill evenly with pudding; top with apple mixture and whipped topping. Store leftovers in refrigerator.

kraft kitchens tips

Food Facts

When working with frozen phyllo sheets, remove just the number of sheets that you need to prepare recipe. Re-roll remaining phyllo sheets, wrap tightly in plastic wrap and refrigerate up to 1 week or refreeze for up to 3 months.

Make Ahead

Phyllo cups can be prepared ahead of time. Store cooled cups in tightly covered container at room temperature up to 3 days. Pudding and apple mixture can also be prepared ahead of time and stored in separate tightly covered containers in refrigerator until ready to spoon into phyllo cups as directed. Filled phyllo cups can be stored in refrigerator up to 2 hours before serving.

Variation

Omit whipped topping. Garnish each filled cup with 1/2 tsp. sifted icing sugar and 1 tsp. toasted chopped pecans.