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
It is quite possible to follow the history of transcribed cooking instructions way back into the far past, at least as far back into history as ancient Egypt, and quite possibly further than that. Having said that, these, early cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to academics is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into starters, main meal and afters, something we still use today. This early Roman chef tells us how the Roman cooks made use of a wide range of herbs and spices, including many that are still in use today such as bay, rue and parsley. In the fifteenth century, the Crusaders brought back a variety of foods and spices from the Middle-East, such as basil and rosemary. These new herbs and spices was responsible for an explosion in manuscripts on cooking, most of which are kept safe in private libraries. Over the following few hundred years, the wealthy families of the West competed to serve the most extravagent banquests, and as a result cooks and their collection of recipes were at a premium. Nevertheless, it was during the 19th century that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording popular recipes of the day. By the arrival of the 20th century, cooking books were highly popular as a result of increased literacy, more free time and having more disposable income. |
We hope you enjoy this Apple Walnut Triangles recipe.
