– Wash, peel and chop the apples into tiny bite size pieces. – Heat a pan and add the apples, brown sugar, butter and a pinch of salt. Cook it on medium heat stirring all along until the apples are slightly tender and the brown sugar is melted and gooey.
– Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don't rip or tear when shaping. – Melt 2 tablespoon of butter and keep it ready. Preheat the oven and layer a baking sheet with parchment paper.
– Remove 9 sheets carefully from the package and keep them covered under a kitchen towel. They dry out pretty quickly, so it is important to keep them covered. – Place one sheet on your work surface and brush the entire sheet with melted butter. Place another sheet on top of the first sheet and brush with melted butter. Do this one more time. There should be a 3 sheet layer.
– Cut the sheet stack into 2 vertically. – Place a heap 1 tablespoon of filling on one corner of the pastry sheet. Fold the sheet over the filling diagonally (like a triangle) and then fold over again diagonally and again until you reach the end. The filling should be sealed by the pastry sheet on all the sides.
– Place the prepared pastry on the baking sheet and repeat the same with the remaining. – Brush the filled pastries with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown. You might see the filling oozing out a little from a couple, but that should not matter. I was able to stuff it back inside when it was still warm.