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Yummy! The servings are a guess.
Make and share this Apple Pecan Triangles recipe from Food.com.
- 4 granny smith apples or 4 pippin apples, cut into small dice
- 1⁄2 cup soy margarine
- 2 tablespoons lemon juice
- 1⁄2 cup currants
- 1⁄4 cup pecans, chopped
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup sugar (optional amount, depends upon personal taste and apple sweetness)
- 1 package phyllo pastry sheet
- 1⁄4 cup cinnamon-sugar mixture
- Melt 3 Tbsp of margarine in a heavy saucepan, add the apples and saute 5 minutes, stirring frequently.
- Add the lemon juice, currants, pecans, and spices and saute for another 3-4 minutes.
- Taste mixture and add sugar.
- Set aside to cool.
- Melt the remaining margarine.
- Cut a 2" strip off the rolled filo dough.
- Cover the remainder with a towel and roll out the cut strip.
- Remove 2 pieces of the cut dough at a time and place on the cutting board.
- Brush the top piece with margarine and place about a teaspoon of the apple mixture in the lower right hand corner of the filo.
- Fold the filo into a small triangle, much like a flag is folded, from corner to corner, or roll like a burrito.
- Place the triangles on a baking sheet, brush the top with a little margarine, and sprinkle with a small amount of cinnamon sugar.
- Repeat the process until all the filo has been used.
- Bake in a 375 F oven until the triangles are just golden, about 25 minutes.
THESE WERE AWESOME!!! I read the recipe wrong and ended up cooking the apple mixture (used raisins instead of currants in the mix) in ALL the buter (used regular unsalted instead of soy). When I saw my mistake I drained off the butter and used it to brush over phyllo before filling. I then placed triangles on a wax paper lined cookie sheet, shot them with a bit of Pam, sprinkled cin/sug over all and covered with plastic wrap and refrigerated over night. The next day I removed the plastic wrap, popped them into the oven and baked just before I needed them. Mounded them on a beautiful ceramic plate and sprinkled with powdered sugar (use fingers to sprinkle- not sifter for a less uniform presentaion). Made these for a fall art opening I was catering- tastey and different. They presented beautifully and offered a lovely mix of textures. Most importantly none were left. ;)