If you’re someone who likes playing with food… you should be working/playing with phyllo dough! In fact, get the kids in the kitchen to help with the fun of making these sweet little treats. With flavours perfect in time for the holidays, they’ll also learn about math & angles at the same time!
Getting kids to help out not only gets them interested in food, it helps them to see what’s involved with cooking. As I’m always saying, I’ve yet to meet any child that didn’t enjoy helping create something in the kitchen. Even better is watching their faces shine, after they’ve tasted what they’ve just helped to make. Magic.
Using a mix of apples, as well as giving them just a rough chop, gives an interesting texture to the filling, some of the pieces will literally melt, while some keep their shape.
No matter what your age, there’s a great satisfaction that comes with making something with your hands. Go ahead and double that, when what you’ve made is something good to eat – and is shared.
Once you make a few of these it’s pretty much assembly style, and you get in a rhythm. Each sheet of phyllo is cut into 4 strips, making 4 adorable two-bite desserts. You could go crazy and make the whole box, but you’ll need a lot of filling. Or, you could use different fillings – whether homemade or store-bought. Next…? I’m going to try a version with a type of pumpkin filling – just to see what happens. Just because I can!
Once you’ve made a couple dozen (or more…) bake what you’ll serve that day, and store the remaining in the freezer. First you want to IQF them: meaning ‘individually quick freeze’. Place them on a baking sheet, with space between so they’re not touching. Pop the sheet in the freezer for a few hours (I usually do overnight). Pack them carefully in food storage bags or containers, and you can simply bake them from frozen, for sweet, little bites – on command!
- 3 apples (mix of red & green)
- 1/2 cup cranberries
- 1 orange, zested & juice
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
- Pinch salt
- 5 - 6 sheets of phyllo, approx. (each will make 4 pieces)
- 1/4 cup (approx.) melted butter
- Peel, then core the apples and place them on a cutting board to give them a rough chop. You want various size pieces, but none larger than 1/2” approx.
- Add apples and remaining ingredients to medium sized saucepan. Bring to a boil, then turn down to a simmer and cook, stirring occasionally, for approx 5 minutes or just until cranberries have burst. It will cool as it thickens, from the natural pectin in both the apples and cranberries.
- Remove from heat and let cool before proceeding with recipe.
- Put one sheet of phyllo on your work surface, keeping the remaining covered with parchment and a damp kitchen towel. Brush lightly with melted butter, then cut lengthwise into 4 equal strips. Separate the strips, then place a teaspoon or so of filling at the end closest to you. Fold over into a triangle, enclosing all the filling. Keep repeating the folding, as neatly as you can, until you reach the end of the strip.
- Repeat until all filling is used, placing the finished triangle bites on a parchment lined baking sheet. Brush with butter (skip this step for any you’re freezing.)
- Bake for 12 - 15 minutes, until golden.
- Dust generally with icing sugar, and serve warm or at room temperature.
- **great make ahead: Cook the filling, then cool and store, covered in the fridge until ready to use.