Apple pie phyllo (goulash)
Easy apple pie, made with phyllo dough crust. Buttery, flaky and the center is so gooey and delicious. This is not your classic apple pie... This is think outside the box kind of recipe :).
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 box fillo dough.
- 1/2 cup unsalted butter for brushing or you can use butter spray or cooking spray whatever works for you.
- 1/2 c unsalted butter.
- 3 Tbs flour.
- 1/2 c of brown sugar.
- 1/4 c of water.
- 5 apples cored (peeled and sliced- or more depending on your dish.)
- 1/4 c of white sugar.
- 1 teaspoon ground cinnamon
Instructions
- 1
In a saucepan, melt the butter, then stir in the flour and whisk.
- 2
Gradually add the water and whisk.
- 3
Then add the white and brown sugar, bring the mixture to a boil, then reduce heat and simmer 4-5 minutes.
- 4
Turn heat off and allow mixture to cool completely.
- 5
Brush your pie pan with butter then lay one sheet of phyllo in the pan and brush with butter. Continue brushing and layering the sheets until you are done with half the packet.
- 6
In a deep bowl , mix apples and cinnamon then pour into the pan.
- 7
Pour the cooled sauce over. Trim phyllo off of the dish edges.
- 8
Cut the remaining phyllo sheets into half inch strips. Separate the strips apart and toss with some melted butter.
- 9
Arrange phyllo strips freely over the filling in your dish.
- 10
Bake in a 350F oven until crispy and golden brown on top.