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Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper (or your handy dandy Sil-Pat); set aside.
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Prep your filling: snip caramels, chop dried apples, and chop pecans. Mix everything together in a bowl.
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Lay out phyllo dough on a cookie sheet. Cover phyllo dough with damp paper towels or a damp kitchen towel to prevent dough from drying out.
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In a small bowl, combine melted butter and apple cider mix.
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Place one phyllo sheet on your work surface {one again my Roul’Pat is the best thing EVER!}. Brush dough with butter/cider mixture. Place another sheet of phyllo on top; brush with butter mixture. Repeat, adding two more sheet of phyllo (4 total).
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Using a sharp knife, cut the layered sheets lengthwise into four equal strips. Spoon a heaping tablespoon of filling onto each strip at one end. {I put 3 caramel pieces and some nuts and apples.}
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To fold strip into a triangle, bring a corner over filling so the short edge lines up with the long edge. Continue folding the triangular shape along the entire length of the strip. {This sounds harder than it is.}
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Place filled triangle on the prepared baking sheet. Repeat with remaining three strips, then repeat using remaining phyllo, butter mixture, and filling. Brush triangles with remaining butter mixture.
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Bake about 15 minutes or until triangles are crisp and golden brown. Cool slightly on baking sheet; dust with powdered sugar.