If you love apple pies and tarts but lack the time or confidence to tackle an actual baking project, this easy phyllo apple tart is the dessert (or breakfast or brunch) recipe for you!

apple tart slices laid out on table with a plaid tablecloth, apples and branches of leaves around
Filo Apple Tart!

Filo? Phyllo? What is it?

Apples to use for this phyllo tart:

Why this apple tart?

A bit about the butter/olive oil:

overhead view of apple galette tart with phyllo dough edges folded over the apples laid on top
Uncooked phyllo tart with dough folded up and brushed with butter/oil.

phyllo apple tart fresh out of the oven

A bit about the spices

cross section close up of a slice of phyllo apple tart
Filo pastry laid in layers of 4-6 creates a thin and crispy crust! Many more layers would likely yield a doughy crust

This tart makes a great dessert, snack, a great breakfast, or brunch treat. Top it with Greek yogurt and more apples for a healthy protein kick, or top it with ice cream to go all in on dessert. Enjoy!

slices of phyllo apple tart stacked up high
Eat as dessert, a snack or even breakfast!

Try Sofa Dinners’ other healthy treats:

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phyllo apple tart slices

Easy Phyllo Apple Tart

AuthorKathy Marshall
Prep Time30 minutes
Cook Time40 minutes
Servings20 slices
If you love apple pies and tarts but lack the time or confidence to take on an actual baking project, this is the dessert (or breakfast or brunch) recipe for you!
Kitchen Tools


  • 1 package defrosted filo dough (usually 2 per box)
  • 4-6 ea apples (size dependent-I used 5 small-medium)
  • 3 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2-1 cup walnuts (optional)
  • 1 tbsp white sugar
  • 1 tsp cinnamon (or allspice or any other spice(s) you like with apples)


  • Preheat the oven to 350. The rack should be in the center of the oven. A pastry brush is recommended as shown below.
  • Open one pack of the defrosted filo dough from the box, unroll it (you will be unrolling multiple layers), and place a damp cloth over all of the layers.
  • Melt the butter and oil together (I microwaved it in a small bowl for 20-30 seconds). Note: start with 3 tbsp of each, but know that depending on your pastry brush and how you use it, you may or may not need a bit more to finish the project.
  • Slice your apples however, you like, but slice them, don't quarter or chunk them. I love to slice them across, versus along the core, for the "star" shape in the middle 🙂
  • Lay your first layer of dough down. Ultimately you will lay a total of 4-6 layers of the dough sheets, spreading butter/oil on each layer, before you lay the next. How you decide to lay the initial layer (and subsequent layers) will depend on the pan/dough size. For example, my dough sheets were pretty small (about 8"x 13") and my sheet pan was large (13" x 18"), so I laid three sheets across the 18" length of the pan, overlapping them 1-2". It doesn't matter how you lay them out, just figure out what size pan you want, and lay the sheets in a way that fits.
  • Begin the layering process. In between each layer, you will brush the dough gingerly with the butter/oil mixture. In an effort to keep this dessert light and avoid any greasiness, please take care with this process. Specifically. I brushed along the 4 edges, and then across the dough every couple of inches. Do not cover the entire surface with the fat mixture. I experimented with drizzling a bit of maple syrup over the surface as well. You could also sprinkle sugar, or you don't have to add any sweetener at all.
  • Now that the dough is all layered onto the pan, you can lay the apples across the dough. Leave about 1" of the dough uncovered, around the edges so that you can fold the edges in at the end.
  • Sprinkle roughly chopped walnuts over the apples if you like, as well as any of the suggested spices, a small sprinkle of salt (always a nice addition), and if you like, a drizzle of maple syrup and/or a sprinkle of white sugar. The sweeter you like things, the more you should use them. (I went very lightly w/the sweeteners, both between the dough layers and over the top, and felt the tart had the perfect level of sweetness, which is to say, not very sweet. The apples are the star here).
  • Fold up the edges of the tart, making your way around the tart. It's a casual process. Brush a tad more fat over the folded edges for the perfect crispy finish!
  • Your masterpiece is ready for baking. Place in oven and bake for approximately 40 min. or until nicely browned. I used a pizza cutter to cut into squares. You don't have to wait until it cools. Store at room temp, loosely covered. If you reheat it, don't use the microwave. It will just get soggy/chewy.

Nutrition (an estimate)

Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 70mg | Fiber: 2g | Sugar: 5g | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg | Magnesium: 9mg
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