Apple Walnut Triangles
Submitted by isabeau
Delicate phyllo triangles filled with spiced apples, toasted pine nuts, and lemon zest, brushed with butter and baked until golden and crisp.
YIELD
24 servingsPREP
40 minCOOK
20 minREADY
60 minThese elegant Greek-inspired pastries fold like flags, creating crispy layers that shatter at first bite.
Inside, cinnamon-spiced apples mingle with toasted pine nuts and bright lemon zest.
A light dusting of powdered sugar makes them as pretty as they are addictive.
Kitchen Tips
- Keep unused phyllo covered with damp towels so it doesn’t dry out and crack
- Toast pine nuts in a dry skillet until fragrant, about 3 minutes
- Brush every layer with melted butter for maximum flakiness
- These are best served the same day while phyllo is crisp
Ingredients
Directions
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, until 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℉ (180℃) for 20 to 25 minutes or until golden. Cool on wire rack. Sprinkle with sifted powdered sugar if desired.
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