Ingredients:
For the Filling:
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3 medium apples (e.g., Granny Smith or Fuji), peeled, cored, and finely chopped
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2 tbsp sugar (white or brown)
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg (optional)
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1 tbsp lemon juice
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1 tbsp cornstarch (to absorb juices)
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1/3 cup chopped walnuts or raisins (optional)
For the Pastry:
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10–12 sheets of phyllo dough, thawed if frozen
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1/2 cup unsalted butter, melted (or use light olive oil for a traditional touch)
To Finish:
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Powdered sugar for dusting
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Honey or cinnamon sugar (optional)
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Instructions:
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It’s basically the recipe my mother taught me ages ago. Whenever we went to gatherings, she was always asked to make the potato salad