I made some Greek feta/spinach/ham/onion/egg "triangles" which used 2 sheets of puff pastry (I use Pepperidge Farm" frozen. But had enough Greek filling left over to make another sheet's worth of those, so I only used two apples (red delicious) which I thought would make the 9 extra from the other puff sheet. And because they are so little I wanted each one to pack a punch to match the intensity of the savory ones, so I diced the apples fine, skipped the soaking step, straight to the saute pan with a tablespoon of butter, cooked them awhile, added a teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and I didn't have brown sugars so I used 1/2 cup regular white, cooked again, then added cornstarch and water, cooked a little longer, added a little more water because it needed it, then off the range a little vanilla and another tablespoon of butter and stirred, refrigerated it over night. The morning found me with enough Greek filling and apple filling to make 18 smart triangles. Both Savory and Sweet. Nothing could be finer on a cold winter day. Lunch and/or dinner in a little packet. This is such a great little recipe to start with, and tweaking is a lot of fun, you just can't go wrong either way.
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I made some Greek feta/spinach/ham/onion/egg "triangles" which used 2 sheets of puff pastry (I...