Here in California, there is apple picking in Julian, but that's not exactly close. Nevertheless, it's not fall with some yummy apple goodies.
And so begins my fall apple baking. There'll be more to come!
|•||3 large baking apples, peeled, cored, and finely chopped|
|•||1/2 cup Caramel Sundae Syrup|
|•||1/2 cup toffee bits|
|•||16 sheets phyllo pastry|
|1.||Heat oven to 375 degrees. Spray a baking sheet with cooking spray.|
|2.||Combine the apples, caramel syrup and toffee bits; set aside.|
|3.||Lay phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap.|
|4.||Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked. Cut the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1-inch from a short edge of the dough. Fold long edges in about ½-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling. Wrap and refrigerate any remaining phyllo.|
|5.||Place each roll on the prepared baking sheet. Spray the tops of each roll with cooking spray. Bake 12-15 minutes or until pastries are golden brown. Let stand 5 minutes before serving.|