| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies, Apples |
24 |
Servings |
INGREDIENTS
| 2 |
|
Rome Beauty apples; peeled, finely chopped |
| 1/2 |
c |
Pine nuts -OR- walnuts; light toasted, fine choped |
|
|
Grated peel of 1 lemon |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Ground nutmeg |
| 5 |
|
Phyllo sheets; frozen, thaw |
| 1/2 |
c |
Unsalted butter; melted |
|
|
Powdered sugar; sifted (opt) |
INSTRUCTIONS
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, till 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~ for
20-25 minutes or until golden. Cool on wire rack. Sprinkle with sifted
powdered sugar if desired.
Pat Empson 05/21 07:17 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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