1. Lay single sheet of phyllo on counter; brush with half of the margarine. Using scissors, cut crosswise into three 5" wide strips; fold each strip into thirds to form square shape. 2. Using scissors, round off corners and gently mold into muffin cups. Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or until golden. 3. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon juice and cinnamon; cook over medium heat until bubbly. 4. Add apples and cook, stirring often, for 5 minutes or until tender; let cool slightly. 5. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar over top. Serve warm or at room temperature. Make ahead: Through step 2; phyllo crisps can be stored in airtight container for up to 3 days. Through step 4 for up to 6 hours. Posted to MM-Recipes Digest V4 #301 by Bonnie & Tim Annis
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 38.5mg||1 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 25.3g|
|Protein 0g||0 %|
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Calories per serving: 98
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