• 3 Granny Smith apples, peeled and chopped into small cubes
• 2 tsp cinnamon
• 1/2 tsp real vanilla extract
• 1/3 cup sugar
• 3 TBSP all purpose flour
• 1/2 cup pecans, chopped into small pieces
• 1 package of phyllo dough, thawed and sitting at room temp for 1 hour
• 1/2 stick of unsalted butter, melted
• powdered sugar, for dusting.

Preheat oven to 375 degrees.

1. Add apples, cinnamon, vanilla sugar and flour to a saute pan.  Mix and stir over medium heat for about 5 minutes until apples start to soften but aren’t cooked through.  Stir in pecans. Allow mixture to sit for 15 minutes.  The filling should be somewhat thick and well blended… not runny.

2. Melt butter over low heat in small sauce pan.  Allow to cool for 5 minutes.

3. On a clean work area (I use a Silpat mat) carefully lay one single sheet of phyllo dough on the surface. Unfold phyllo all the way so you have a horizontal rectangle in front of you. Cover remaining dough with a damp cloth so it doesn’t dry up.  Fold sheet in half (vertically) from right to left.  Use a pastry brush to lightly brush with butter (don’t use too much).  Then fold again (right to left)… and brush with butter.  Fold a 3rd time (right to left) and brush with butter.  You should now have a long vertical strip of folded phyllo.  Add about 3 tablespoons of the apple filling to the very end of the dough closest to you.  Carefully fold into a triangle like a flag.  Keep folding until the entire strip is folded and filling is completely incased in phyllo.  See this post for more photos of folding process.

4.  Place completed triangles on a baking sheet and brush top with a little bit of butter.  Bake for about 15 minutes or until golden brown.  I like to turn them over once time to allow browning on both sides.  Allow to sit for about 15 minutes before serving.  Dust lightly with powdered sugar.