Fruit and Nut filled phyllo triangles

With my sister-in-law in town, she helped me make these. I had copied the recipe out of a book I had checked out from the library, because it looked good. Cooper also helped butter some phyllo dough.

The hardest part is working with the delicate phyllo dough, but they are worth it. We will enjoy them tonight with some wine while we watch SNL.

Hope you enjoy!



Ingredients

1 cup walnuts
1/4 cup sugar
1 teaspoon finely shredded lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup dried fruit bits
3 tablespoons rum or apple juice (we used rum)
3 tablespoons honey
12 sheets frozen phyllo dough, thawed
2/3 cups butter, melted

For filling place walnuts and sugar in a food processor. Cover and process or blend until walnuts are finely ground, but dry. In a small bowl combine walnut mixture, lemon peel, cinnamon, and nutmeg

In a small saucepan combine fruit bits, rum or apple juice, and honey. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 8 minutes or until most of the liquid is absorbed. Add fruit mixture to walnut mixture; stir just until combined.

Place 1 sheet of phyllo dough on a cutting board. Lightly brush the sheet with some melted butter. Place another phyllo sheet on top, brush with butter. Repeat with 2 more phyllo sheets. Cut layered sheets crosswise into 8 equal strips (we cut into 4). Place about 2 teaspoons of filling 1 inch from end of each dough strip. Continue folding strip in a triangle shape. Repeat process with remaining phyllo sheets.

Place filled triangles on a lightly greased baking sheet; brush tops with remaining melted butter. Bake in a 400 degree oven for 12 to 14 minutes or until triangles are golden brown. Transfer to wire rack to cool slightly.