This easy apple pie with phyllo takes just 5 minutes to assemble, with no homemade dough and no complicated layering. Crisp, crinkled phyllo is filled with thinly sliced apples and baked with a simple vanilla cream mixture, creating a dessert that’s crispy on top, soft and creamy inside, and full of apple flavor.
5-Minute Apple Pie with Phyllo – Easy, Crispy and Creamy
15
servings5
minutes1
hour10
minutes390
kcal1
hour15
minutesAn easy apple pie with phyllo pastry that’s ready for the oven in just 5 minutes. Crinkled phyllo, sliced apples, butter, and a simple vanilla cream filling create a crisp, creamy dessert with minimal preparation.
Ingredients
- For the Apple Pie
500 g 17.6 oz Phyllo pastry
3-5 3-5 Apples
200 g 7 oz Butter, melted
Ground Cinnamon, for sprinkling
Powdered Sugar, for serving
- For the Cream
3 3 Large Eggs
150 g 3/4 cup Granulated Sugar
400 g 1 2/3 cups Heavy Cream
2 2 Vanilla Powder Capsules
1 pinch 1 pinch Salt
Recipe directions
- Prepare the Phyllo and Apples
- Cut the phyllo sheets in half.
- Take one sheet at a time, loosely crinkle it lengthwise into folds, and arrange it in a 25 × 35 cm / 10 × 14-inch baking pan.
- Continue until the bottom of the pan is completely covered with crinkled phyllo.
- Peel the apples and cut them into thin slices.
- Tuck the apple slices between the folds of phyllo, distributing them evenly throughout the pan.
- Using a pastry brush, thoroughly brush the entire surface with the melted butter.
- Bake in a preheated oven at 160°C / 320°F conventional heat (top and bottom) for 30 minutes.
- You can bake it slightly longer at this stage if you prefer the phyllo to develop a deeper golden color.
- Prepare the Vanilla Cream
- About 5 minutes before the first baking time is complete, prepare the cream.
- Add the sugar, eggs, vanilla, and salt to a bowl.
- Whisk thoroughly until combined.
- Pour in the heavy cream and whisk again until smooth.
- Remove the pan from the oven.
- Slowly pour the cream mixture over the entire surface, making sure it reaches between the folds of phyllo.
- Sprinkle with ground cinnamon.
- Return the pan to the oven and continue baking at 160°C / 320°F for another 40 minutes, until the cream has set and the phyllo is thoroughly baked and golden.
- Remove from the oven and allow the apple pie to cool.
- If desired, finish with powdered sugar and additional cinnamon before serving.
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Which Apples Are Best?
For a dessert like this, apples that maintain some structure during baking work particularly well.
For US readers, good options include:
- Granny Smith
- Honeycrisp
- Pink Lady
- Braeburn
- Fuji
You can also combine a tart variety such as Granny Smith with a naturally sweeter apple.
Because the recipe already contains sugar and rich cream, a slightly tart apple provides particularly good balance.
Slice the Apples Thinly
The apples aren’t precooked, so thickness matters.
Thin slices can soften during the first 30-minute bake and continue cooking once the cream is added.
Very thick pieces may remain firmer than intended.
Try to keep the slices reasonably uniform so they cook at approximately the same rate.
Heavy Cream or Milk?
The original recipe provides two options.
For the richer version, use 400 g / about 1⅔ cups heavy cream. This creates a fuller, creamier filling.
For a lighter alternative, use 400 g milk combined with 2 tablespoons cornstarch.
If using milk, whisk the cornstarch thoroughly into the liquid so there are no lumps before adding the mixture to the phyllo.
The two versions won’t be identical: heavy cream produces the richer result, while milk and cornstarch create a lighter custard-style filling.