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Phyllo dough cupcakes

with apples, raisins and pecan nuts

The smell of these very delicious cupcakes made of Gala apples from Val Venosta that are quickly prepared will spread through your house and awake pleasant memories of nostalgia.
40 min.


for 12 cupcakes

1 pack of phyllo dough
1 + ½ Gala apples from Val Venosta
60 g raisins
cinnamon powder
60 g pecan nuts
Print recipe


Soak raisins in warm water, squeeze and put aside. Peel apples and cut into small pieces. Coarsely chop pecan nuts and put everything in a bowl. Add a pinch of cinnamon powder. Preheat the oven to 180°C.
Arrange 4 phyllo dough leaves one above the other, cut into 12 evenly sized squares, moisten them slightly with a wet dish towel and put them on muffin molds by pressing down the central part.

Fill every cupcake with the previously prepared filling and fold the phyllo dough edges outside. Add 1 teaspoon of honey above every cupcake and bake in the oven for about 20 minutes.

Remove the cupcakes from the oven and let cool for about 5 minutes before serving.

Recipe from Francesca Maria Battilana

Breakfast at Tiffany's

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