Apple Phyllo Triangles

Canned apple pie filling can be used instead. Other good fillings are cherry, blueberry, peach, raspberry

1 pkg. Phyllo dough
2 Granny Smith apples, peeled, cored and chopped (2 1/4 cups)
1 tsp. lemon juice
3 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Mix the filling ingredients.

If using puff pastry, make the pastry as for baked pie shells, except roll out 1/8" thick and cut into 5" squares. Place a heaping tablespoon of the apple filling in the center of each square. Moisten the edges of the pastry with cold water, fold into a triangle and seal the edges. Cut small slits in the top.

If using phyllo dough, place 1 phyllo sheet on work surface. Lightly coat with melted butter. Top with another sheet. Cut lengthwise in three 4-inch-wide strips. Mound 1 heaping tablespoon filling at one end about 1 inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag, to the end.

Can be made ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic bags.

When ready to bake, brush with milk and sprinkle with sugar if desired. An alternative topping is to drizzle vanilla icing over top once they have baked and cooled a bit.

Bake on ungreased sheets at 425° F. until delicately browned, about 15 - 20 minutes.