Yield: 24 servings
|2 \N||Rome Beauty apples; peeled, finely chopped|
|½ cup||Pine nuts -OR- walnuts; light toasted, fine choped|
|\N \N||Grated peel of 1 lemon|
|¼ teaspoon||Ground nutmeg|
|5 \N||Phyllo sheets; frozen, thaw|
|½ cup||Unsalted butter; melted|
|\N \N||Powdered sugar; sifted (opt)|
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 APPLES