Ingredients:

  • 2 cups (300g) peeled and diced Granny Smith apples
  • 2 cups (300g) peeled and diced Honeycrisp apples
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (15g) cornstarch
  • 2 tbsp (30ml) water
  • 1 tbsp (15g) unsalted butter
  • 1 package (16 oz / 450g) frozen phyllo dough, thawed
  • 1/2 cup (115g) unsalted butter, melted
  • 1 tbsp (15ml) honey

Instructions:

  1. Melt 1 tbsp (15g) of butter in a saucepan over medium heat.
  2. Add diced apples, sugar, cinnamon, and nutmeg. Sauté for 5–7 minutes until apples soften slightly but still hold their shape.
  3. Mix the cornstarch and water in a small bowl to create a slurry, then stir it into the apples.
  4. Cook for another 2 minutes until the sauce becomes glossy and thick. Remove from heat and let cool completely.
  5. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  6. Unroll the phyllo dough and immediately cover it with a damp kitchen towel to prevent drying.
  7. Lay one sheet of phyllo on a clean surface and brush lightly with melted butter; place a second sheet on top and brush again.
  8. Place a portion of the cooled apple filling on the pastry, fold into a triangle shape, and seal the edges.
  9. Brush the tops with melted butter, drizzle with honey, and bake for 20 minutes until golden brown.