Instructions: 1. Lay single sheet of phyllo on counter; brush with half of the margarine.

Using scissors, cut crosswise into three 5" wide strips; fold each strip into thirds to form square shape.

2. Using scissors, round off corners and gently mold into muffin cups.

Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or until golden.

3. Apple filling: in heavy skillet, combine sugar, lemon rind, lemon juice and cinnamon; cook over medium heat until bubbly.

4. Add apples and cook, stirring often, for 5 minutes or until tender; let cool slightly.

5. Spoon into prepared shells. Sprinkle with pecans; sift icing sugar over top. Serve warm or at room temperature.

Make ahead: Through step 2; phyllo crisps can be stored in airtight container for up to 3 days. Through step 4 for up to 6 hours.

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