This Apple & Raisin Tart recipe is deliciously different from your everyday sweet treat!

Apple & Raisin Tarts


  • 1 pound #4 phyllo thawed and at room temperature
  • 12 ounces butter, melted
  • 2-3 tablespoons granulated sugar
  • Garnish: confectioner's sugar, ground cinnamon, and ½ cup raisins (optional)

The Apple Filling:


Make the Filling:

  • Melt the butter in a large skillet over medium heat.  Add EVOO and all of the remaining filling ingredients except for the cream.
  • Cook the filling until it thickens.  Remove from the heat and add the heavy cream.
  • Mix and set aside to cool completely.  The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Assemble the pastries:

  • Remove the phyllo from its packaging and cut it into 4–6-inch squares.
  • Layer 6 phyllo squares over each other and drizzle them in between with melted butter.  Place a tablespoon of the apple filling in the center of each stack of squares.  Fold the edges towards the center and brush the top with melted butter.
  • Place the pastries on baking trays that have been lined with parchment paper.  Sprinkle the tops with some granulated sugar.
  • The unbaked pastries can be frozen for up to 3 months.  Store them in the freezer either tightly wrapped once they have frozen solid or transfer them to freezer-safe containers.
  • Preheat the oven to 350º F
  • Bake the trays on the center rack for about 25-30 minutes or until golden.
  • Dust with confectioner's sugar and cinnamon.
  • Sprinkle tops of pastries with raisins (optional)
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