Apple Walnut Triangles
Yield
24 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
rome beauty , peeled, finely chopped |
|
| ½ | cup |
pine nuts
or walnuts, lightly toasted, chopped fine |
|
| 1 | x |
lemon zest
grated |
*
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 5 | each |
phyllo (filo) pastry sheets
frozen, thawed |
*
|
| ½ | cup |
butter, unsalted
melted |
|
| 1 | x |
powdered sugar
sifted, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
apples
rome beauty , peeled, finely chopped |
|
| 118 | ml |
pine nuts
or walnuts, lightly toasted, chopped fine |
|
| 1 | x |
lemon zest
grated |
*
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 5 | each |
phyllo (filo) pastry sheets
frozen, thawed |
*
|
| 118 | ml |
butter, unsalted
melted |
|
| 1 | x |
powdered sugar
sifted, optional |
*
|
Directions
Combine apples, nuts, lemon peel, sugar and nutmeg in a medium bowl. Mix well to blend flavors; set aside.
Unroll phyllo dough sheets. Cut dough lengthwise into 2" wide strips. Place on waxed paper over damp towels. Cover all dough strips except 2 of them. Brush the 2 strips with the melted butter. Place about 2 teaspoons of the filling in the center of each strip, about 1" from the top edge. Fold one corner of each strip over filling. Fold over again like a flag, until entire strip is folded.
Place on buttered 10x15" pan with sides. Repeat with remaining filling and phyllo strips. Brush folded pastries, top and bottom, with melted butter. Bake at 350℉ (180℃) for 20 to 25 minutes or until golden. Cool on wire rack. Sprinkle with sifted powdered sugar if desired.
