Apple Phyllo TartApple Phyllo Tarts are my go-to dessert. They are incredibly easy to make (about 20 minutes), absolutely adorable and appreciated by your guest or hosts, and there’s no heavy fatty ingredients which means a guilt free dessert (35 calories per tart). But most importantly, they are delicious. The perfect bite: crunchiness from phyllo tart shell, natural juice of apples mixed with smokiness of nuts, tartness of cranberries, all brought together with cinnamon and honey. Mmmm…

For my apple phyllo tarts, I never stick to the same recipe. You can combine pretty much anything you have on hand in terms of nuts, dried fruit, spices, or sweetener. Apples are the star and you want them to be juicy. has a good guide on which apples are good for baking, cooking, or just eating.  Here’s the basic recipe for apple fyllo tarts, but remember there’s tons of wiggle room.


  • 1 package pre-made fillo (phyllo) shells
  • 2 apples: I used 1 honeycrisp for the juicy sweetness and 1 green apple to balance sweet with tart
  • 1/3 cup cranberries
  • 1/4 cup pecans
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp honey, plus extra for a dollop at the end


1. Finely chop apples. I washed really well and left skin on b/c I like how the different colors look in the finished tart.finely chopped apples

2. On medium-heat, add 1 tbsp of butter to pan.

3. Once butter dissolves add apples. Mix frequently, as the apples start releasing their own juices. You will not need to add more butter.

4. As apples begin to cook (about 5 minutes) add pecans and cranberries.

5. Depending on how you like consistency of your apples in baked goods (I like mine to still have firmness), right as they are getting the desired consistency, I add 1 tbsp of brown sugar, 1/2 tsp of cinnamon (to taste), and drizzle honey. I immediately turn off the heat and just stir everything for a few minutes. Because there really isn’t butter and a lot of heat, the sugar would burn up really quick and we just want it to add flavor.

6. Let the pan sit for 10-15 minutes (if you don’t have time constraints) and soak up all flavors.

7. Fill up the phyllo tarts. If you are serving later, just pop constructed shell in the oven on 350 for 3-5 minutes.

in hand