Makes about 90 pieces
Phyllo treats can be time-consuming to make, but you can freeze them and pull out whenever you have company. My children will eat these by the dozens when allowed.
1 package frozen phyllo dough, defrosted according to package directions
1 stick butter, plus quite more for brushing dough
1/2 c. leek white, sliced
2 c. grated apple (with peel)
2 c. grated cheddar cheese
½ t. salt
¼ t. white pepper
2 eggs, lightly beaten
In a small skillet over medium heat, cook leek in butter about five minutes to soften. Add apple and cook a minute longer. Cool and add cheddar, salt, pepper and egg.
Remove phyllo dough from refrigerator an hour before assembling. Work without stopping so that the dough does not dry out. Take a piece of dough and lay it on top of a cutting board with the longer side running from left to right. Use a pastry brush to spread a light layer of butter over phyllo dough. Lay a second piece of dough on top and spread with a light layer of butter. Use a sharp paring knife to cut dough vertically into seven equal strips.
Put a tablespoon of filling at the bottom of each of the strips. Begin to enclose filling in dough and continue to roll dough to form triangles. Fold ends of dough underneath so each piece will have a smooth top. Put on baking sheet. Repeat process until filling is used up. Brush tops of triangles with butter. Cover tray with plastic wrap and freeze. Phyllo dough bakes best when put frozen unto a hot over.
At baking time, preheat oven to 400 degrees F. Unwrap frozen stuffed phyllo and bake until puffed and golden, about 40 minutes. Cool slightly before serving.