2 rome beauty apples, peeled, finely chopped
1/2 cup pine nuts -or- walnuts, light toasted, fine chope
1 grated peel of 1 lemon
2 tbsp sugar
1/4 tsp ground nutmeg
5 phyllo sheets, frozen, thaw
1/2 cup unsalted butter, melted
1 powdered sugar, sifted (opt)
Directions
Combine apples, nuts, lemon peel, sugar and nutmeg in a medium bowl.
Mix well to blend flavors; set aside. Unroll phyllo dough sheets. Cut
dough lengthwise into 2" wide strips. Place on waxed paper over damp
towels. Cover all dough strips except 2 of them. Brush the 2 strips
with the melted butter. Place about 2 teaspoons of the filling in the
center of each strip, about 1" from the top edge. Fold one corner of
each strip over filling. Fold over again like a flag, till entire
strip is folded. Place on buttered 10x15" pan with sides. Repeat with
remaining filling and phyllo strips. Brush folded pastries, top and
bottom, with melted butter. Bake at 350~ for 20-25 minutes or until
golden. Cool on wire rack. Sprinkle with sifted powdered sugar if
desired.
Pat Empson 05/21 07:17 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
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Servings: 24 servings
Apple Walnut Triangles Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Nut
The History of Recipes
Written cooking instructions as an idea can be found far back into the distant past, at least as far back as early Egypt, and maybe even further. Interesting though that is, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were split into appetizers, main course and afters, something that is very familiar to us today. Aspicius also describes how the Romans were skilled in the use of many different herbs and spices, including a few you will know such as basil, rue and dill. Over the next few hundred years, the families of Europe competed to offer the most extravagent meals, and consequentially chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down popular recipes of the day. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Apple Walnut Triangles recipe.
