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) 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 10×15″ 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