I’ve been on a bit of a filo dough kick lately. Filo or sometimes spelled “phyllo” dough is paper thin dough that is used to make baklava, spanakopita and other Mediterranean delights. Growing up, my mom and I made spinach and ricotta filo triangles frequently around the holidays. For some reason however, it had been years since I made any filo creations.
Filo has a reputation among some for being difficult to use. Perhaps because it is vital that the filo dough stay slightly damp to prevent cracking and breaking, filo has scared some cooks away. But filo only really needs the easiest of help to avoid difficulties: a slightly damp clean kitchen towel. That’s it!
Remember a few weeks ago when I shared my easy recipe for baked apples? If you use the baked apples from this recipe and wrap them in filo the result is a handy treat similar to a miniature individual baked apple pie.
The smells from this recipe are sure to transform your kitchen into a haven of classic autumn scents.
Apple Pie Triangles
1 package filo dough, cut lengthwise
1 recipe baked apples
1 tablespoon vegetable oil
½ teaspoon ground cinnamon
Preheat oven to 400 degrees.
Place the filo dough under a very slightly damp kitchen towel. Working with 3-4 sheets of filo dough strips, place 1-2 tablespoons of the baked apples on one end of the filo strip. Fold the filo in a triangle, like so:
Place on a cookie sheet lined with parchment paper of a Silpat liner. Repeat.
Bake for 10-15 minutes or until the filo begins to brown.
Not only do these Apple Pie Triangles smell wonderful, they taste amazing!