|Prep time: 30 minutes||Cooking time: 30 minutes||Total time: 1 hour|
These sweet little phyllo pockets are a yummy fall dessert.
Use defrosted phyllo as per instructions.
Melt 1 stick of butter
Cut the sheets into thirds to form pieces about 4 inches by 16
Places at least 4 sheets on top of each other lathering with melted butter in between.
Starting at on end, place about a rounded tablespoon of filling to the left of center about ½ from the bottom. Flip over into a triangle and keep doing so until you reach the top. Tuck the ends under.
Butter a baking sheet and then brush the tops with butter.
Bake in a preheated 375 oven and bake until golden about 15 minutes.
You can freeze them uncooked, or cook them part way refrigerate and then pop them into a pre-heated 400 oven for five minutes just before serving.