2 Granny Smith apples, peeled and thinly sliced
3 tablespoons + 1 teaspoon sugar
1-tablespoon all-purpose flour
1-tablespoon fresh lemon juice
1 1/4 teaspoons ground cinnamon
2 tablespoons chopped pecans
6 (14 x 18-inch) sheets phyllo dough, thawed according to package directions
1-tablespoon butter, melted
3 tablespoons store-bought caramel sauce
1. Combine the apples, the 3 tablespoons sugar, the flour, lemon juice, and 1 teaspoon of the cinnamon in a bowl; set aside.
2. Combine the pecans with the remaining 1teaspoon sugar and remaining 1/4-teaspoon cinnamon in a small bowl; set aside.
3. Preheat the oven to 375°F. Spray a 12-inch pizza pan or a large baking sheet with nonstick spray. As you work, keep the large sheets of phyllo covered with plastic wrap to keep them from drying out. Lay one sheet of phyllo, across the pizza pan; lightly spray with nonstick spray. Repeat layering the remaining 5 sheets of phyllo, spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.
4. Arrange the apple mixture in concentric circles on the phyllo. Brush the apples with the melted butter, then sprinkle the pecan mixture. Bake until the edges of the phyllo are golden brown and apples are tender, about 45 minutes. Let cool on the pan on a rack 30 minutes, then drizzle with the caramel sauce.