1 box frozen phyllo sheets, thawed (approx. 8.5x14-in.)
1 c. pecan halves
1 large Braeburn or Gala apple, halved, cored and cut into 1/4-in. dice
1/2 lb. Chevre (goat cheese)
1 c. melted butter
Preheat the oven to 375°F/190°C.
Toast pecans in a dry 8-in.omelette or fry pan. Salt the pecans as they toast. Allow the pecans to cool and chop coarsely.
In a large mixing bowl, combine the chopped apple, the Chevre and chopped pecans.
Lay one sheet of phyllo on a work surface with one of the shorter sides of the rectangle closest to you. Brush the entire sheet with melted butter. Place a second sheet on top of the first sheet. Butter the second sheet. Cut the phyllo into 3 - 4 even strips, the long ways.
Place 1 - 1 1/2 Tbsp. of the cheese mixture at the beginning of each strip of pastry. Begin folding by bringing the bottom edge of one of the strips up and over the filling until it meets the side of the strip and forms a triangle. Continue to fold (like a flag) to the end of the strip. Brush the triangle with butter, sparingly, to seal.
Place on a nonstick cookie sheet. Follow this procedure until all filling is used. Bake for 15 - 20 minutes or until golden brown.