Adapted from Martha Stewart

1/2 cup pecans, toasted and finely chopped
1/3 cup plain breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11.5 x 15), thawed
1 stick unsalted butter, melted
 2 Granny Smith apples, peeled

Preheat oven to 400^o.  Combine pecans, breadcrumbs, sugar and cinnamon.

Line a baking sheet with parchment and top with 1 phyllo sheet.  Brush phyllo all over with butter and sprinkle with pecan mixture evenly over the top.  Repeat 4 more times, using all the pecan mixture. 

Top with remaining phyllo sheet and brush with all but 2 Tablespoons of butter.  Slice apples 1/8" thick (I used a mandolin); discard seeds.  Arrange slices in a single layer on phyllo, leaving space between fruit and a 1/4" border around edges.  Brush fruit with remaining butter.  Sprinkle with sugar and dust with cinnamon.  Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, about 20-25 minutes.

Let cool slightly and cut into eight pieces.

~You can also use pears in this recipe by either substituting the pears for the apples or combining them with the apples for a pear & apple crisp.  You would want to use a small firm pear such as Forelle or Seckel variety.

- Recipe courtesy of noblepig.com.

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