apple triangles

When I was in elementary school, I always ate breakfast in the car.
Some of my staples were oatmeal, microwave french toast sticks, and croissants. But my favorite were always apple turnovers. 

My dad would always pick up a box of four at the grocery store bakery. I loved the sweet, cinnamon apples and the coarse, grainy sugar crystals dusted on top.  I loved them so much, that today I made a simple take on them.

I made mine with crisp, delicate phyllo pastry, and filled them with fresh, cinnamon applesauce from the Farmer’s Market. If you wanted to get fancy with this recipe — you could add some freshly diced apples to the sauce. But today, I wanted to keep things simple.

These are flaky, buttery, and delicious. Since they are bite-sized, I can eat four or five in a sitting, and that’s totally acceptable. The warm cinnamon-apple flavor is perfect for fall, and reminds me of dad’s apple turnovers that I used to eat in the car on the way to school.

With love,
Erica

Ingredients:18 sheets frozen phyllo pastry, thawed
1/2 tsp cinnamon
1/2 cup apple sauce
3/4 cup unsalted butter, melted
1/3 cup granulated sugar

Preheat the oven 375°F.  Stir the cinnamon into the apple sauce.
Cut phyllo sheets in half horizontally and cover with a damp towel.
Lay 1 sheet on your work service and using a pastry brush, brush with butter then sprinkle with sugar and follow with 2 more sheets {cover the remaining with a damp cloth}.
Slice lengthwise into 3 strips.
Place a heaping teaspoon of apple sauce at one end and fold into a triangle as you would a flag.
Arrange on a parchment lined baking sheet. Brush with melted butter and sprinkle with sugar.Bake at 375 for 10-15 minutes or until golden brown and crispy.

Adapted from Oh Joy!