Phyllo Dough FTW

So on a whim I purchased a box of Phyllo Dough on a recent expedition to the grocery store.
I did this because it sounded like something a foodie would buy (or make) and I think I'm turning into a wannabe foodie. I say wannabe because I really like good food, but I'm also much too lazy to make gourmet food for myself every day, and sometimes I still eat hamburgers. Mmmm.... beefy.
Anyway, back to the story at hand.
About a week ago, I gave my Tia Delia a ride home from a ward party. She rewarded me by giving me a bag full of apples from the tree in her back yard. Since my wannabe foodie instincts told me that organic apples straight from the tree would be a good thing, I readily accepted them and took them home.
Then they sat on my counter for a week while I tried to figure out what to make with them.
There weren't enough to make apple butter. There were too many to make caramel apples. And I hate Apple Pie. Yes. I said it. I despise it. Something about crust plus apples activates my gag reflex. I know. There must be something wrong with me.
I then remembered the phyllo dough in the freezer. Acting upon instinct I quickly assembled the following:
1 stick butter (the good stuff, not margarine)
1/2-2/3 cup brown sugar
1 tsp salt
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
Dash of salt
Juice of 1 lemon
I threw those ingredients in a skillet with the thinly sliced apples, reserving about 2 Tbsp of the for later. I cooked everything until the apples were tender but not smooshy. Then I spooned the liquid buttery juicy stuff off of the apple mixture and dumped it into a bowl with the remaining 2 Tbsp. of butter, which I had melted. Yes. I'm pretty sure that "liquid buttery juicy stuff" is a technical term.
Then I laid out about 10 sheets of phyllo, lightly brushing every 2-3 sheets with butter. I spread about 1/3 of the apple mixture onto the dough, then rolled it up cinnamon roll style and placed it onto a baking sheet that I had covered with tin foil. Wax paper would work better, but I'm always too lazy to remember to buy it. If I had thought about it, I would have pinched the ends together to keep butter and apple from oozing out, but I was hungry and I'm not a details person.
I repeated this 2 more times with the remaining dough and apple mixture. When I was done, I had three rolls which I garnished with some paper thin apple slices and then brushed the butter/juicy stuff mixture over the whole thing.
I baked them at 350 for about 45-50 minutes.

I sprinkled the top with powdered sugar and served them with a dollop of whipped cream.
SO much better than apple pie. Rather than being stuck with the overpowering dry, flavorless, crust mixed with bland, mushy apples, I had a crispy, delicious, buttery, light as air tart.
The crispiness of the phyllo mixed with the rich flavor of the butter and the sweetness of the apples really make this work.
Remember, whenever you cook with apples, add some acid (unless they're green) and some salt. Otherwise, you end up something that tastes like hot, flavorless applesauce.
Also remember to make at least three rolls, because if you're anything like us the first one will disappear a few minutes after you take it out of the oven.