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Apple Pecan Triangles

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Ingredients

Adjust Servings:
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

Nutritional information

45.6
Calories
20 g
Calories From Fat
2.2 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
24.7 mg
Sodium
6.8 g
Carbs
0.4 g
Dietary Fiber
6.2 g
Sugars
0.2 g
Protein
1172g
Serving Size

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Apple Pecan Triangles

Features:
    Cuisine:

    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. ;)

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Apple Pecan Triangles, Yummy! The servings are a guess , 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 ;), Yummy! The servings are a guess


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    Steps

    1
    Done

    Melt 3 Tbsp of Margarine in a Heavy Saucepan, Add the Apples and Saute 5 Minutes, Stirring Frequently.

    2
    Done

    Add the Lemon Juice, Currants, Pecans, and Spices and Saute For Another 3-4 Minutes.

    3
    Done

    Taste Mixture and Add Sugar.

    4
    Done

    Set Aside to Cool.

    5
    Done

    Melt the Remaining Margarine.

    6
    Done

    Cut a 2" Strip Off the Rolled Filo Dough.

    7
    Done

    Cover the Remainder With a Towel and Roll Out the Cut Strip.

    8
    Done

    Remove 2 Pieces of the Cut Dough at a Time and Place on the Cutting Board.

    9
    Done

    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
    Done

    Fold the Filo Into a Small Triangle, Much Like a Flag Is Folded, from Corner to Corner, or Roll Like a Burrito.

    11
    Done

    Place the Triangles on a Baking Sheet, Brush the Top With a Little Margarine, and Sprinkle With a Small Amount of Cinnamon Sugar.

    12
    Done

    Repeat the Process Until All the Filo Has Been Used.

    13
    Done

    Bake in a 375 F Oven Until the Triangles Are Just Golden, About 25 Minutes.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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