Preheat oven to 325 F.

Peel, core and thinly slice the apples.

In a large bowl, combine the apples, lemon juice, brown sugar, cinnamon and salt. Stir to combine. Leave for at least 10 minutes.

Line a cookie sheet with parchment paper and spray with non stick spray.

Meanwhile, let’s get out phyllo ready.

Roll out phyllo sheets on a flat surface and cover with a damp towel.

On a work surface, carefully lay out one sheet of phyllo.

Gently brush with melted butter, paying special attention to the edges.

Lay another layer of phyllo on top and repeat the process.

Lay one more layer of phyllo on top and repeat the process again.

Cut the sheets into 4 equal strips by making 3 cuts vertically along the sheets.

Place a portion of apples approximately ½ cup on the edge of each strip, filling up approximately ¼ of each strip.

Fold over diagonally to form a triangle and keep on repeating until the whole strip is folded into a triangle.

Place on prepared cookie sheet and repeat for the other 3 strips.

Repeat the whole process again, until you have 8 triangles.

In a small bowl, make the cinnamon sugar by combining the ingredients and stir to combine.

Brush the tops with a little more melted butter.

Sprinkle the cinnamon sugar on top.

Bake for 30-35 minutes, until golden brown.