YIELD: 12 pieces
- 12 sheets of phyllo dough
- 1/4 cup walnuts, chopped
- 1/2 cup Medjool dates, pitted and chopped
- 1 cup Gala apple, peeled, cored and diced
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon honey
- pinch of freshly grated nutmeg
- 6 oz. crumbled blue cheese or gorgonzola
- 1/4 teaspoon fennel seeds, crushed (optional)
- Melted butter or baking spray for brushing dough
- For frozen phyllo dough defrost in the refrigerator overnight or follow the package instructions for defrosting.
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the walnuts, dates, apples, lemon juice, honey, nutmeg, fennel seed if using and cheese in a mixing bowl and gently mix until uniform and holds together well, your hands work well here.
- Prepare the phyllo dough; lay one sheet of phyllo on a work surface, drizzle the surface with melted butter (or spritz with baking spray), lay another sheet on top and drizzle or spray the top again, repeat until you have four sheets in a stack ending with a drizzle of butter on the last sheet. (NOTE: Phyllo dough can dry out quickly and become brittle so keep your remaining phyllo sheets covered with a damp towel at all times.) Cut the stack of dough in half lengthwise then into quarters, until you have 4 long strips.
- Assemble the triangles; place a heaping tablespoon of the filling on the end of one dough strip and fold over to form a triangle (the bottom of the strip is even with the side). Continue flip flopping the triangle back and forth to the end, like folding a flag. Place on a baking sheet lined with parchment or greased, and brush with melted butter one last time. Repeat with remaining 3 strips.
- Repeat steps 4 and 5 two more times, you will end up with 12 triangles total.
- Bake for 15-20 minutes, until the triangles are golden brown on top. Let cool slightly and serve. Phyllo dough is best eaten the day it is baked, so eat up!