Apple Pie Strudel

FILLING
1/2 cup butter
2 tablespoons flour
1 tablespoon cornstarch
1/4 cup water
1/2 cup white sugar
1/2 cup dark brown sugar
6-8 granny smith apples, peeled and diced
1/2 cup chopped pecans, toasted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla extract
CRUST
1 package filo dough, thawed
1/2 cup melted butter


1. Melt the butter in a skillet. Stir in flour to form a paste. Combine water and cornstarch. Add white sugar and brown sugar to skillet; as well as cornstarch water. Add diced apples. Bring to a boil. Add Chopped pecans, cinnamon, and nutmeg. Reduce temperature and let simmer until apples are just slightly tender. Remove from heat and stir in vanilla.

2. Preheat oven to 400°. Remember, when using filo dough it is very delicate and you must not let the dough dry out. I usually place damp paper towels over the dough I am not working with. No matter the size of "pies" you wish to make the one key to remember is cutting the dough into long rectangles/strips (I find it's easiest to just cut dough with a pizza cutter). The narrower the strip the smaller the "pie." Prepare cookie sheets either with cooking spray or parchment paper (these can leak).

3. After you have cut the filo dough to your desired width; take about 3 sheets to use per "pie." Gently brush the dough with melted butter. Then place about a tablespoon (or less depending on size) about an inch away from the top corner of dough strip. (This is where it can get tricky and messy.) You are now going to fold the dough as you would a flag. Pull the top edge over to form a triangle, then fold that triangle down on top of the dough; repeat until the end of the strip of dough. Gently, place triangles on cookie sheet and lightly coat with butter. You can sprinkle a little coarse sugar (or cinnamon-sugar) on top for interest if you desire. Repeat process with remaining dough and filling.

4. Bake in preheated oven for about 8 minutes or until golden brown on top. Cool slightly and serve! (Make sure you don't leave "pies" on cookie sheet to cool too long of the caramel with stick to the pans and be a mess!)