Apple pie phyllo rolls

Thaw the filo in the refrigerator overnight, then leave it at room temperature an hour. Melt the butter with a little salt if unsalted.

Drizzle butter over one filo sheet and brush it out lightly; fold one side over to a little more than half.

Brush more butter on the folded sheet; put a heaping tablespoon of apple pie filling at the bottom and sprinkle walnuts and raisins over it.

Fold the sides in to hold the filling and roll up. Repeat until the filo is used.

Set the rolls on parchment-lined baking trays, brush the tops with melted butter, and pierce holes with a fork or toothpick so steam escapes.

To freeze, freeze until solid, then wrap the trays in plastic wrap or move the rolls to freezer bags; they keep two or three months and bake from frozen.

Bake at 350F on the center rack until golden, 25 to 35 minutes.

Dust generously with confectioner's sugar on all sides; serve at room temperature.

Variation: for a baklava flavor, boil a cup of water with half to three quarters of a cup of sugar, maybe half a cup of honey, a cinnamon stick and orange zest or peel; off the heat add half to one teaspoon of vanilla extract, cool, and pour over the rolls instead of the sugar.