I adapted this recipe for Pear and Apple Phyllo Crisp to make what is essentially butter, pastry and just enough fruit to move leftovers squarely into the “breakfast” category.
I brushed about seven or eight layers of phyllo with melted butter, sprinkled it lightly with sugar and cinnamon and added a thinly sliced apples to the top. Incredibly easy, very casual, and great with cinnamon ice cream.
Especially in the morning.
Smith Family Weblog 
Posted by Karyl on December 6, 2010 at 6:16 pm
That looks delicious! I made a similar thing with fresh roma tomatoes – nothing like phyllo dough spread with tons of butter – makes everything taste amazingly great!