Fruit and Chocolate filled phyllo pastry triangles with Vanilla Bean Ice Cream

Ingredients
serves 16

FOR THE TRIANGLES: 

• 11 sheets phyllo dough, thawed 
• 1/3 cup IGP Toscano extra-virgin olive oil 
• 2 tablespoons sugar 

FOR THE FILLING: 

• 2 Golden Delicious apples, peeled, cored, and grated on the large holes of a box grater, squeezed until DRY with your hands 
• 1 cup walnuts, coarsely chopped 
• 8 dried figs, stems removed, finely chopped 
• ½ cup packed light brown sugar 
• ¼ teaspoon ground cinnamon 
• 2 ounces bittersweet chocolate, coarsely chopped 

FOR THE CARAMEL SAUCE: 

• 2 tablespoons unsalted butter 
• ¾ cup brown sugar 
• ¾ cup heavy cream 
• 1 tablespoon honey 
• 1 teaspoon rum 
• 1 tablespoon cornstarch dissolved in 1 tablespoon cool water (optional) 

TO SERVE: 

• 1 quart vanilla bean ice cream

• PreparationMake the filling: Mix all the ingredients in a bowl. Make the triangles: Place the phyllo dough on a large cutting board, and slice into 4-inch wide strips (you will have 3 strips per sheet). Place under a dry towel while you work.  Place one strip of dough in front of you, keeping the others covered.  Brush it lightly with the olive oil, and top with another strip of dough. Place 2 heaping tablespoons of the fruit filling in the lower right-hand corner. Fold over to the left, enclosing the filling, and continue to roll like a flag, maintaining a neat triangle shape all the way to the end. Seal with a little additional olive oil, place seam-side down on an 11-inch x 17-inch baking sheet, and lightly oil the top. Sprinkle with the sugar.  Continue to roll triangles in this way, arranging them in a single layer on the baking sheet. (The triangles can be frozen on the baking sheet at this point; when they are solid, transfer to freezer-safe bags. Do not defrost before baking.)  Preheat the oven to 425 degrees (preferably set on convection bake).  Bake the triangles for 20 minutes, or until golden and crisp. Meanwhile, make the caramel sauce: Combine the butter, brown sugar, cream, honey, and rum in a  small pot and cook over medium heat, whisking, until smooth and melted, about 2 minutes. Bring to a boil, still whisking. Cook, whisking often, over low heat, until the sauce reduces by half, about 20 minutes. Watch that the sauce does not burn; it must be kept on a very low heat. If you would like a thicker sauce, return the sauce to a boil and stir in the cornstarch mixture; cook until the sauce is thick, whisking all the while to avoid lumps. Set aside.  Serve the phyllo triangles hot, drizzled with the warm caramel sauce and garnished with vanilla ice cream. 

(courtesy of Chef Micol Negrin from Rustico Cooking, NY)