Apple-Ginger Phyllo Pastries Recipe

How to make it

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• To prepare filling, place pineapple juice, reserving 2 tbsp for later use, in a saucepan.
• Add raisins and crystallized ginger.
• Bring to a boil, reduce heat and simmer for 3-4 minutes.
• Add apples and brown sugar; continue to simmer another 3-4 minutes.
• Mix together reserved pineapple juice with cornstarch.
• Add to apple mixture and continue to cook until sauce has thickened.
• Allow to cool.
• To prepare pastries, preheat oven to 375°F.
• Prepare a baking sheet by spraying with vegetable oil cooking spray.
• Place one sheet of phyllo dough on work surface.
• (Keep remainder covered with damp towel to prevent drying).
• Spray sheet with vegetable oil cooking spray.
• Top with second sheet and spray again.
• [Or, brush layers with melted butter for added richness]
• Cut into lengthwise strips about 3-inches (8-cm) wide.
• Place 1 tbsp of the apple mixture at one end of each phyllo strip.
• Fold to form a triangle.
• Continue folding and making a triangle shape.
• Place on prepared baking sheet, seam side down.
• Repeat with remaining dough and apple mixture.
• Spray the triangles well with vegetable oil spray.
• Bake for 18 to 20 minutes, or until golden and crispy.
• Serve warm.