Caramel chips combined with apple bits for a sophisticated adult treat using chips.
1 cup caramel chips
½ cup dried apples, snipped into little pieces
¼ cup toasted pecans, chopped
¼ teaspoon cinnamon
¼ teaspoon nutmeg
16 sheets phyllo dough (strudel dough) thawed
½ cup canola oil
½ cup light brown sugar
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat baking mat.
Stir together, caramel chips, apple pieces, chopped pecans and spices in a bowl; set aside.
Place one sheet of phyllo on your countertop, leaving the rest covered with a damp towel or paper towel.
Stir together canola oil and brown sugar. Brush phyllo lightly with oil mixture, using a pastry brush. Place another sheet of phyllo on top the first and once again brush with oil and sugar mixture. Repeat until you have 4 sheets stacked up.
Using a sharp paring knife or pastry wheel, cut sheet into 4 strips lengthwise. Place a heaping tablespoon of filling at the top of one strip, about 1 inch away from the edge. Bring the short edge of the strip diagonally over the filling so it meets the long edge of the strip. Fold the triangle down, keeping the edges of the strip neatly aligned. Continue folding the triangle sideways and down along the entire length of the strip. Place the finished triangle on prepared pan. Repeat with remaining strips. Then repeat with remaining phyllo sheets until all 16 sheets have been used. Brush triangles with any remaining oil and sugar mixture.
Bake 15 minutes or until golden. Remove from oven and dust with confectioners’ sugar.
Serve warm or at room temperature. These are best enjoyed on the day they are baked.
You can freeze the triangles raw and bake as needed for an instant warm treat that will make your home smell wonderful!