Apple Pecan Triangles

Submitted by basia1

"Yummy! The servings are a guess."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 50 triangles

ingredients

• 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

directions

1. Melt 3 Tbsp of margarine in a heavy saucepan, add the apples and saute 5 minutes, stirring frequently.
2. Add the lemon juice, currants, pecans, and spices and saute for another 3-4 minutes.
3. Taste mixture and add sugar.
4. Set aside to cool.
5. Melt the remaining margarine.
6. Cut a 2" strip off the rolled filo dough.
7. Cover the remainder with a towel and roll out the cut strip.
8. Remove 2 pieces of the cut dough at a time and place on the cutting board.
9. Brush the top piece with margarine and place about a teaspoon of the apple mixture in the lower right hand corner of the filo.
10. Fold the filo into a small triangle, much like a flag is folded, from corner to corner, or roll like a burrito.
11. Place the triangles on a baking sheet, brush the top with a little margarine, and sprinkle with a small amount of cinnamon sugar.
12. Repeat the process until all the filo has been used.
13. Bake in a 375 F oven until the triangles are just golden, about 25 minutes.

Reviews

[BothFex]

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. ;)