Apple Cinnamon Phyllo Pastries

This apple cinnamon phyllo pastries post is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are mine.

Bring on the apples!! It’s absolutely no secret that I’m ready to move on to all things fall. And now that it is September, I feel like this is perfectly acceptable.

So today we talk apple cinnamon phyllo pastries! Light, crunchy and a most excellent way to kick off the start of apple season!

Two white plates with Apple Cinnamon Phyllo Pastries.

I’ve had the idea for these pastries brewing around in my head for quite some time now. You see, there is this little coffee / bake shop that is dangerously close to our house and when I’m feeling lazy and in need of a pick me up, I’ll sometimes go grab a quick treat.

They have these delicious peanut butter and chocolate phyllo pastries, which got me to thinking about creating something along those lines with apples instead!

And now here we are. So let’s discuss.

How To Make Apple Phyllo Pastries

The base for this recipe is made from phyllo dough. We’ll layer sheets of the dough on top of one another, brushing each with olive oil, and finishing with a quick sprinkle of cinnamon.

The layered dough is sliced into squares and then popped into the oven for just a few minutes until nice and crispy.

For the apples, we’re keeping it simple. We’ll cook them up in a large skillet with some butter, brown sugar and a few spices until tender (but not totally cooked!) and caramelized a bit. Swoon.

Sliced apples cooking in a stainless skillet.

Finally, we’ll whip up some homemade cinnamon whipped cream. <— There’s nothing like it!

Some heavy cream, maple syrup, cinnamon and vanilla are added to the bowl of a stand mixer and whipped until stiff peaks form.

Confession – I have two KitchenAid stand mixers and love them both. And yes, I rotate back and forth so neither feels left out. It’s the right thing to do.

A KitchenAid stand mixer being used to make whipped cream.

But anyway, to assemble we smear a generous amount of that awesome cinnamon whipped cream on top of a phyllo square, top it with some caramelized apples and repeat. And then dig in!

I created this recipe as part of KitchenAid’s Apple Challenge – to dream up a unique dish featuring the apple! Yay fall!

And the best part? You can get involved and enter the challenge! The grand prize involves a suite of KitchenAid’s new line of gorgeous black stainless steel appliances. How cool would that be??

We actually have a KitchenAid cooktop at our house already … don’t tell my husband that I think it would be awesome to upgrade (shhhh). I kid, I kid. We obviously do not need new appliances!

Head on down below the recipe for more information about the contest and how to enter!

Two Apple Phyllo Pastries on white plates with a cup of coffee.

Additional Apple Dessert Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Apple Cinnamon Phyllo Pastries

Apple Cinnamon Phyllo Pastries

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Recipe for apple cinnamon phyllo pastries. Stacks of crispy phyllo, caramelized apples and cinnamon whipped cream!


For the apples:

  • 2 tablespoons unsalted butter
  • 3 medium apples, peeled, cored and sliced ¼ inch thick*
  • 2 ½ tablespoons packed light brown sugar
  • ½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • pinch of salt

For the phyllo:

  • 5 sheets phyllo dough, defrosted according to package directions
  • olive oil, for brushing
  • ground cinnamon, for sprinkling

For the whipped cream / assembling:

  • 1 cup heavy cream
  • 2 tablespoons pure maple syrup
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon vanilla extract
  • ¼ cup raw pecans, chopped


  1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper and set aside.

For the apples:

  1. Set a large skillet over medium heat. Add in the butter. Once melted, add in the apple slices, brown sugar, cinnamon, nutmeg and salt. Cook for about 10 to 12 minutes, stirring occasionally, until tender (but not totally cooked) and caramelized on the outside. Turn off the heat and set aside to cool.

For the phyllo:

  1. Carefully place 1 sheet of the phyllo dough on a work surface (keeping the others covered with slightly damp paper towels), then gently brush lightly with some olive oil. Place a second sheet of dough on top of the first (trying to be as exact as possible), then brush again lightly with the olive oil. Repeat this process with all five of the sheets (brushing the last with olive oil as well). Sprinkle the top lightly with cinnamon.
  2. Using a pizza or pastry cutter, slice the stacked dough into 12 equal sized squares. Before I slice the dough into the squares, I like to trim off the edges to make them nice and even.
  3. Carefully place the stacked squares on the prepared baking sheet in a single layer (leaving a small space in between each square). Bake for about 10 to 12 minutes, until golden brown (keep an eye on them toward the end of the baking time so they don’t burn). Remove from the oven and set aside to cool slightly.

For the whipped cream:

  1. Add the heavy cream, maple syrup, cinnamon and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Start with the mixer on low and then increase the speed to medium high. Whip until stiff peaks form. Do not over beat or the mixture will look curdled!

To assemble:

  1. Place one of the baked phyllo squares on a serving plate. Top with a generous smear of the whipped cream, then some of the apples. Repeat - phyllo square, whipped cream, apples. Finish with a sprinkle of the pecans.


*You want to use apples that are sweet and crisp! Think honeycrisp, gala, etc.

You have two options for serving these:

1. You can serve immediately after assembling and the pastries will be nice and crispy! Components can definitely be made in advance - store them all in separate airtight containers (the cooked apples and whipped cream in the fridge and the baked phyllo at room temp) until ready to use. Then all you need to do is heat the apple filling slightly so it's warm / room temp, assemble and serve!

2. You can assemble them completely and then store in the fridge until ready to serve (so they are totally ready to go). The phyllo won’t be as crispy this way but the flavors sort of meld together so nicely. We couldn't decide which way we liked better!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 375 Total Fat: 25g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 55mg Sodium: 151mg Carbohydrates: 36g Fiber: 4g Sugar: 19g Protein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

The KitchenAid apple challenge contest has closed. 


This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.