2 c finely chopped, cored cooking apples
1/2 tsp finely shredded lemon peel
1 tbsp lemon juice
1 tbsp honey
1/4 tsp ground all spice
3/4 c lightly salted pistachio nuts, toasted pecan, or toasted hazelnuts, finely chopped
1/2 c snipped dried cranberries
Butter flavored nonstick cooking spray
1/2 of a 16 oz package(twenty 14x9inch sheets) frozen phyllo dough, thawed
Preheat oven to 325. In a large bowl, combine apples, lemon peel, leomn juice, honey, and allspice. Stir in nuts and cranberries. Set aside.
Coast a 2-quart square baking dish with cooking sprey. Unroll phyllo. With a kitchen shears or a long knife cut phyllo stack in half crosswise to make 40 9x7 inch sheets. Keep phyllo covered with plastic wrap, removinh sheets as you need them.
Using one sheet of phyllo dough at a time, layer 10 sheets in dish, coating top of each sheet with cooking spray and folding over any extra. Turn every other sheet a quarter to make even layers. Spread about a cup of apple mixture onto phyllo in dish. Repeat layers twice. Layer remaining 10 phyllo sheets on apple mixture, coating top of each sheet with cooking spray.
Using a sharp knife, cut trough layers to make nine quares, cut each square in half diagonally to make triangles. (don't remove the peices from the baking dish) Bake fo 40-45 minutes or until golden.
Cool on wire rack. Makes 18 servings.
- 88 cal
- 3g total fat
- 0 sat fat
- 0mg chol
- 85mg sodium
- 14g carbs
- 1g fiber
- 2g pro