These little "snacks," as J.C. Garden likes to call them, will be a hit!

Makes about 16

4 gala apples, peeled, cored and finely chopped

1/3 cup butter

1/3 cup brown sugar

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

¼ tsp cardamom

¼ tsp cloves

¾ cup butter, melted

2/3 cup hemp hearts or bread crumbs

4 tbsp granulated sugar

additional granulated sugar for dusting

1 package phyllo dough, thawed overnight in the refrigerator

Preheat oven to 400°F. Line a cookie sheet with parchment paper

In a skillet, over medium heat, melt 1/3 cup butter and add the brown sugar. Stir together and add the apples, cinnamon, nutmeg, ginger, cardamom and cloves. Cook about 10 minutes, stirring occasionally, until most of the liquid has evaporated. Cool to room temperature.

Remove the dough from the package, open it up and lay it flat on a dry tea towel. Cover the dough with a damp (barely moist) tea towel. The dough should remain covered unless you are removing a sheet. It dries very quickly.

In a small bowl, mix together the hemp hearts or bread crumbs and the 4 tbsp granulated sugar.

On a clean, dry surface, lay one layer of phyllo dough. Gently brush with the melted butter and sprinkle with 1 ½ tbsp of the hemp heart-sugar mixture. Top with another layer and repeat with the butter and hemp hearts. Top with a third layer.

Using a pizza wheel or sharp knife, and working on the long side, cut 4 equal strips.

To make the turnovers, place a heaping tablespoon of apple mixture about 1” from the bottom of one of the strips. Fold over the phyllo to form a triangle and fold back and forth as if you were folding a flag. Brush with melted butter and a sprinkle of granulated sugar. Set on the cookie sheet.

To make mini strudels, place a heaping tablespoon of apple mixture 1” from the bottom of one of the strips. Fold over the pastry and tuck in the sides. Roll to completely enclose the filling. Brush with melted butter and granulated sugar.

Continue with the remaining pastry. Bake for 15-18 minutes, or until golden brown. Drizzle, when cool, with an icing sugar glaze (see recipe below).

Icing Sugar Glaze

Whisk until very smooth 2 cups icing sugar with 4-5 tablespoons of milk.