Apple Phyllo Cornucopias

Phyllo dough can be found in the freezer section at most supermarkets. The apple mixture can be made ahead of time and refrigerated until ready to use.

  • Servings: 4
Apple Phyllo Cornucopias

Source: Martha Stewart Living, September/October 1991


  • 6 Granny Smith apples
  • 1 tablespoon unsalted butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Dash of vanilla extract
  • Juice of 1/2 lemon
  • 1 box phyllo dough, defrosted
  • Walnut oil or melted butter


  1. Peel and core apples and cut into small chunks.

  2. In a small saucepan over medium heat, melt the butter. Add apples, sugar, spices, vanilla, and lemon juice and cook until apples are soft but still firm, about 10 minutes. Chill on a plate.

  3. Heat oven to 400 degrees. Unroll phylo dough and cover with a damp towel. Remove 4 sheets from pile (do not separate) and brush top with walnut oil. Cut into thirds lengthwise. Remove 4 more sheets, cut one strip the same size as the others, and brush with oil. (Wrap remaining dough in plastic; refrigerate or freeze).

  4. Spoon apple mixture onto ends of strips. Roll into free-form cone shapes, loosely gathering and folding back excess dough.

  5. Place cones on a baking sheet seam side down and bake for 30 minutes or until golden brown. Serve with vanilla ice cream.


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