Since the girls were born, I've spent a lot of time down at my parents' house. It's nice to have the extra hands - and extra sleep - and it gives Andy a chance to get all his work done for his MAT program. One of our rituals when I'm home is baking treats to have with our nightly cup of tea. This particular visit has been all about light, crispy and flaky phyllo dough. We had a roll left over from Christmas, so we thawed it and made up some apple filling. They're small, just about bite-sized, and are the perfect evening treat.
My sister also just bought herself a Canon Rebel, and we've had so much fun playing with it this week. Making yummy food gives her a good excuse to practice her food photography! I also took a million pictures of the girls with it...and now I really want one.
1 package phyllo dough (there are usually 2 per box)
1 stick melted butter
Powdered sugar (for dusting, optional)
3-4 apples, peeled and diced
1/3 cup cane sugar
1 Tbsp. cornstarch
1 tsp. orange zest
1 tsp. cinnamon
1/4 cup raisins (optional)
- Combine the filling ingredients together in a saucepan over low to medium heat. Cook until thickened.
- Melt butter.
- Remove the dough from packaging. You have to work fairly fast; phyllo dough can dry out quickly.
- On first sheet of dough, use a pastry brush to brush with butter.
- Fold sheet in half, then brush with butter again.
- Fold again, and brush with butter.
- In the corner, add a spoonful of filling.
- Fold up to form a triangle, as demonstrated below.
- Brush the outside of the finished triangle with butter.
- Place on cookie sheet, and bake for 10-15 minutes at 350 degrees.
- Let cool, and sprinkle with powdered sugar.
Enjoy with tea! Then eat the leftovers for breakfast.