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Ingredients

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Directions

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  • Preheat oven to 350°F. Line a large cookie sheet with parchment paper; set aside. For filing, in a small bowl combine caramel bits, dried apples, and walnuts; set aside.

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  • In a small bowl stir together melted butter and apple cider mix. Unroll phyllo dough; cover with plastic wrap. Place one sheet of phyllo dough on a flat surface. Lightly brush sheet lightly with some of the butter mixture. Place another sheet of phyllo on top; brush with butter mixture. Repeat, adding two more sheets of phyllo.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Using a sharp knife, cut the layered sheets lengthwise into four equal strips. Spoon a heaping tablespoon of filling 1 inch from an end of a dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the entire length of the strip. Place filled triangle on the prepared baking sheet. Repeat with remaining 3 strips, then repeat using remaining phyllo, butter mixture, and filling. Brush triangles with remaining butter mixture.

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  • Bake about 15 minutes or until crisp and golden brown. Cool slightly on baking sheet; dust with powdered sugar.

To Store:

Layer triangles between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours.

Nutrition Facts

177 calories; 9 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 186 mg sodium. 49 mg potassium; 23 g carbohydrates; 1 g fiber; 11 g sugar; 2 g protein; 0 g trans fatty acid; 194 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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