Being on this better health mission, I know I have to forego things I'd usually dive into with Olympic quality gusto. However, I really don't want to give back any weight loss I've achieved for the 5 minute pleasure of consuming something I'll regret consuming. A minute on the lips, a lifetime on the hips is not far off. I love phyllo dough and decided to make a lower-fat, lower-calorie version of an apple pastry. After reading the advice of Rose Levy Berenbaum regarding moistening phyllo dough, I surmised that I didn't have to soak the phyllo with the fat to have the crisping effect. This worked beautifully and tasted great. If you don't tell someone there's been a conscious effort to cut the fact, they probably wouldn't know. There are a total of 6 tbsp. fat in a recipe that serves 3 but it's a combination of butter and a healthier oil. The butter gives the fat mixture flavor and the corn oil contributes polyunsaturated fat instead of cholesterol. Phyllo Apple Pastry (Makes 3) 3 tbsp. corn oil 3 tbsp. butter, melted 3 peeled cored chunked apples of your choice 1 tbsp. brown sugar 1/4 t. cinnamon few scrapes fresh nutmeg 9 sheets phyllo dough 3 tbsp. cinnamon sugar Preheat the oven to 375 degrees F. I nuked 3 tbsp. butter till melted, then mixed in 3 tbsp. corn oil and stirred. Pour about 1 tbsp. of the butter/oil mixture into a saute pan and heat over med heat. Add the apples and cook about 3 minutes. Add the brown sugar and spices, toss to coat and heat through, then turn off heat and remove pan from burner. The oil/butter mix has to be used sparingly to last through to the end of the recipe. (Amounts are difficult to describe because a pastry brush is used to spread the oil/butter mix.) Lay out 1 sheet phyllo dough horizontally with the widest part facing you. Either work fast or make sure you cover the other sheets because they dry quickly. Brush the perimeter of the sheet of phyllo, dip again, and lightly pass the brush over the sheet. Your coverage with the fat can be spotty. A total of 1 tsp. cinnamon/sugar should be used on each pastry. Be sure to divide that teaspoon into 3 for the 3 phyllo layers. Sprinkle a bit of cinnamon sugar over the phyllo. Place a 2nd sheet of phyllo dough on top of the cinn/sugar coated sheet. Repeat the procedure and finish with a 3rd sheet of phyllo. Take 1/3 of the apple mixture from the pan and place it in a vertical log shape about 4" long at the far left side of the phyllo. Fold the phyllo over to enclose the apple mixture. Fold the bottom end up and the top end down (the ends should just about meet). Then, brush the phyllo very lightly with the butter/oil mixture and continue rolling up the apple mixture until the roll is completed. It should look like a flat "egg roll." Continue with the other phyllo sheets and apple mixture. Brush the tops of the rolls very lightly with the oil/butter mix. Place rolls on a jellyroll pan covered in parchment. (Parchment makes cleanup extremely easy.) Poke 2 holes in each roll for steam to escape. Bake 35 minutes. The phyllo should be golden. If there are patches of darkness, this is caused by the cinnamon sugar and will not affect flavor. Serves 3.