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Caramel-Apple Pie Triangle Treats

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12
Author BHG Christmas Cookies Magazine 2012


  • 1 cup caramel squares snipped in half {I used Kraft, in the yellow bag}
  • 3 tablespoons cinnamon dried apples chopped
  • 3 tablespoons pecans chopped
  • 1/2 cup butter melted
  • 1 – 0.74 ounce package spiced apple cider mix
  • 16 sheets frozen phyllo dough 9″x14″, thawed
  • Powdered sugar to garnish


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper (or your handy dandy Sil-Pat); set aside.
  2. Prep your filling: snip caramels, chop dried apples, and chop pecans. Mix everything together in a bowl.
  3. 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.
  4. In a small bowl, combine melted butter and apple cider mix.
  5. 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).
  6. 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.}
  7. 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.}
  8. 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.
  9. Bake about 15 minutes or until triangles are crisp and golden brown. Cool slightly on baking sheet; dust with powdered sugar.