Stuffed Apple Dumplings

This recipe keeps all your favorite ingredients but is wrapped in fat-free phyllo dough instead of high-fat pastry of the traditional recipe.


4 large golden apples with stems
1 Tbsp butter
2 Tbsps lightly toasted chopped pecans
2 Tbsps brown sugar
1/2 tsp ground cinnamon
8 sheets frozen phyllo dough, thawed (keep covered to prevent drying)
2 Tbsps maple syrup


  • Preheat oven to 350 degrees
  • Spray a baking or cookie sheet with nonstick cooking spray.
  • Peel the apples without removing the stems.
  • Cut a thin slice from the bottom of each apple so they will stand up without falling over.
  • Using a melon-baller, core the apples 3/4 of the way through from the bottom (never from the top)
  • Holding apples upside down, fill each apple with a bit of butter, pecans, brown sugar and cinnamon
  • Place 2 phyllo sheets on a large cutting board, lightly spray the sheets with nonstick cooking spray.
  • Place 1 apple upside down in center of the phyllo, pushing the apple stems through the dough.
  • Wrap the dough around the apple and gather edges around the bottom of the apple.
  • Place prepared apple on perpared baking sheet or cookie sheet. and then spray the dough with the nonstick cooking cpray.
  • Repeat steps 7 through 10 with the rest of the apples.
  • Bake the apples for 30-40 minutes until dough is golden brown.
  • Remove from oven and let cool for at least 30 minutes.
  • Before serving, drizzle maple syrup over each apple.