Filled with tender spiced apples and wrapped in buttery phyllo dough, this phyllo apple tart is a simple yet impressive way to enjoy apples in the fall. Unlike traditional apple pie, phyllo tart is light, easy to prepare, and slices beautifully into squares, making it perfect for sharing.
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Why You Will Love This Recipe
- Quick and easy – No complicated pie crust, just layers of phyllo dough and apple filling.
- Naturally lighter than pie – Crisp, flaky layers of phyllo dough instead of heavy pastry.
- Vegan-friendly – Simply use vegan butter or margarine for brushing the phyllo.
- Perfect for autumn – Sweet apples, warm spices, and a golden crunchy topping.
🍎 What Is Phyllo Apple Tart?
Phyllo apple tart is a crisp and flaky layered dessert made with thin sheets of phyllo dough, stacked with apple filling in between, then topped with more phyllo for a golden, crunchy finish. Unlike American-style apple pie with a thick pastry crust, this tart is lighter, crispier, and easier to slice into squares. It’s a wonderful way to showcase apples while keeping the dessert simple yet elegant.
💡 Expert Tips
- Choose the right apples – A mix of tart (like Granny Smith) and sweet (like Gala or Honeycrisp) gives the best flavour balance.
- Handle phyllo with care – Keep the sheets covered with a damp towel as you work so they don’t dry out.
- Make it vegan – Replace butter with vegan butter or margarine for a vegan-friendly dessert.
- Cool before slicing – Let the tart rest until room temperature. Cutting it too soon will make the filling spill out.
- Finishing touch – Dust with powdered sugar just before serving for a classic bakery look.
🥣 Ingredients and Substitutions
- Phyllo dough – The star of this recipe. Store-bought phyllo is perfect. If using frozen phyllo dough, make sure to thaw it according to package instructions before you start the recipe. Since phyllo has a unique texture and form, it can’t be replaced with puff pastry or pie crust if you want the same delicate, crispy texture.
- Apples – Use a mix of sweet and tart varieties (like Granny Smith + Honeycrisp) for the best flavour. Any firm apple that holds its shape when baked will work.
- Light brown sugar – Adds sweetness and a hint of caramel flavour. You can substitute granulated sugar or use coconut sugar for an unrefined option.
- Cornstarch – Essential for thickening the apple filling so it doesn’t turn watery when baked. Arrowroot powder can be used instead.
- Cinnamon – A classic spice pairing with apples.
- Nutmeg – Optional, but adds warmth and depth.
- Vanilla extract – Also optional, but enhances the overall flavour.
- Raisins – Optional, but highly recommended for bursts of sweetness and texture. You can substitute with currants, dried cranberries, or omit entirely.
- Butter – Used to brush between the phyllo layers to create that golden, crisp finish. You can replace with vegan butter or margarine to keep the tart dairy-free and vegan-friendly.
- Powdered sugar – For dusting on top before serving. It adds a touch of sweetness and gives the tart a bakery-style look.
Find the complete recipe with measurements below.
🗒️ Step-by-Step Instructions
Step One – Prepare the filling.
In a large bowl, mix the sliced apples with brown sugar, cornstarch, cinnamon, nutmeg (if using), vanilla, and raisins until evenly coated. Set aside.
Step Two – Assemble the layers.
Place 1 sheet of phyllo pastry in the baking dish and brush lightly with melted butter. Add another sheet on top and brush again. Spread a thin, even layer of the apple mixture (about ½ inch thick) over the phyllo. Continue layering — phyllo sheet + apple filling — until you run out of apples. Finish with 2 sheets of phyllo on top, brushing butter between them.
Step Three – Bake.
Trim any excess phyllo, leaving about 1 inch (2.5 cm) around the edges. Fold the edges inward to seal the tart. Brush the top generously with melted butter so the folded back layers stick together. Place in the oven and bake at 200℃ (400℉) for 15 minutes. Then reduce the heat to 180°C (350°F) and continue baking for another 20–25 minutes, until the top is golden brown and crisp.
Step Four – Slice and serve!
Remove from the oven and let the tart cool to room temperature before slicing. Cut into squares, rectangles, or triangles. Dust with powdered sugar and serve with a scoop of vanilla ice cream.
Serving Suggestions
- Enjoy warm or cold: Serve it at room temperature or pop leftovers in the microwave for 15–20 seconds or warm in the oven for a few minutes.
- Add a sweet finish: Dust with powdered sugar just before serving.
- Make it decadent: Serve with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of lightly sweetened whipped cream.
- Perfect for gatherings: Bake in a rectangular pan, slice into small squares, and serve on a platter for parties or holidays.
💬 Phyllo Apple Tart FAQs
Once cooled completely, store the tart in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Keep in mind the phyllo will soften over time.
Yes! Bake and cool the tart completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) or in the microwave until warmed through and crisp again.
Either works! A round pan will give you a more traditional “tart” look, while a rectangular or square pan makes it easier to slice into neat squares or bars for serving.
Peeling is recommended for the best texture, but if you prefer a more rustic look and don’t mind a little chew, you can leave the peels on.
Similar Recipes to Try
Looking for other recipes like this? Try this apple gallete, easy peach pie with canned peaches or this cherry pie.
Phyllo Apple Tart
Ingredients
- 8 sheets phyllo dough (thawed if frozen)
- 5-6 medium apples (peeled, cored, and thinly sliced (about 5 cups / 600 g))
- ½ cup (110 g) light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract (optional)
- ½ cup (75 g) raisins (optional, but recommended)
- 2 tablespoons butter, melted (or vegan butter / margarine for dairy-free option)
- Powdered sugar, for dusting
Instructions
- Preheat the oven: Set to 200℃ (400℉). Lightly grease or line a rectangular baking dish (about 9×13 in / 23×33 cm) or a round pie dish (9 in / 23cm diameter).
- Prepare the apple filling: In a large bowl, mix the sliced apples with brown sugar, cornstarch, cinnamon, nutmeg (if using), vanilla, and raisins until evenly coated.
- Layer the phyllo: Place 1 sheet of phyllo pastry in the baking dish and brush lightly with melted butter. Add another sheet on top and brush again.
- Add apple filling: Spread a thin, even layer of the apple mixture (about ½ inch thick) over the phyllo.
- Repeat layers: Continue layering — phyllo sheet + apple filling — until you run out of apples. Finish with 2 sheets of phyllo on top, brushing butter between them.
- Trim & fold edges: Trim any excess phyllo, leaving about 1 inch (2.5 cm) around the edges. Fold the edges inward to seal the tart. Brush the top generously with melted butter so the folded back layers stick together.
- Bake: Place in the oven and bake at 200℃ (400℉) for 15 minutes. Then reduce the heat to 180°C (350°F) and continue baking for another 20–25 minutes, until the top is golden brown and crisp.
- Cool & serve: Remove from the oven and let the tart cool to room temperature before slicing. Cut into squares, rectangles, or triangles. Dust with powdered sugar before serving.
Notes
- Don’t skip cooling time — it helps the filling set and prevents a messy slice.
- For a rustic look, slice into uneven rectangles or squares. For a more “tart-like” feel, cut into neat triangles or wedges.
- Best enjoyed the day it’s baked, while the phyllo is crisp.
Ana says
So simple, yet so tasty! Will make again.
Anonymous says
So simple, yet so tasty! Will make again.