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Phyllo Apples With Rum Raisin Sauce

Total Time

Prep: 35 min. Bake: 20 min.


6 servings

Flaky phyllo dough creates a bowl-like base for the tender apples and delectable sauce in these individual desserts. A scoop of vanilla ice cream is the perfect finishing touch. —Marie Rizzio, Interlochen, Michigan
Phyllo Apples With Rum Raisin Sauce Recipe photo by Taste of Home


  • 6 small apples, peeled and cored
  • 4 sheets phyllo dough (14 inches x 9 inches)
  • 1/4 cup butter, melted
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 1/2 cup packed brown sugar
  • 1/3 cup raisins
  • 1 tablespoon rum
  • 3 cups vanilla ice cream


  1. Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11x7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften.
  2. Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat.
  3. Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly.
  4. In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum.
  5. Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately.

Nutrition Facts

1 phyllo apple with 1/2 cup ice cream and 2 tablespoons sauce: 437 calories, 18g fat (10g saturated fat), 49mg cholesterol, 145mg sodium, 67g carbohydrate (53g sugars, 3g fiber), 5g protein.

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