10 sheets of Filo dough, thawed
8 oz. Farm to Freezer Applesauce, thawed
1/2 cup walnuts, toasted
1 teas. cinnamon
1 tbls. sugar
4 oz. butter or butter non-stick pan spray
Pre-heat oven to 375 degrees F. Toast walnuts 3-5 minutes in toaster oven, or in a dry skillet on stove. Watch carefully to prevent burning. Grind walnuts with cinnamon and sugar in food processor.
Unwrap filo dough stack and cover immediately with plastic wrap and a damp towel. Uncover only as used since it dries out quickly. Melt butter. Lay a sheet of filo dough on a cookie sheet sprayed with non-stick pan spray. Use a pastry brush to spread butter on top of sheet, or spray each sheet with butter flavored non-stick spray. Sprinkle nut mixture on top of each layer. Continue layering filo dough with butter or spray and nut mixture, making a stack of 10 sheets.
Line the center of the Filo dough stack with applesauce, keeping a clean perimeter on all sides. Fold the two short edges, each one inch into the center, then fold the long edges to cover the apple sauce, to form a long narrow rectangle. Brush top with butter or spray.
Bake at 375 degrees F for 15-30 minutes until filo is lightly browned. Serve warm or at room temperature. Slice into 2 in slices diagonally and sprinkle each piece with powdered sugar.