Bundles of Joy Erika Lenkert   From Every Day with Rachael Ray August 2008 MAKES 25 Prep Time: 50 min Bake Time: 10 min 3/4 pound red potatoes, peeled and quartered 1 tablespoon ground cumin 1 teaspoon turmeric 1/4 cup vegetable oil 1/2 yellow onion, chopped (about 1 cup) 2 cloves garlic, finely chopped 3/4 teaspoon salt 3/4 cup frozen peas, thawed 3/4 cup frozen carrots, thawed 10 frozen phyllo sheets, thawed and covered with a moist kitchen towel 6 tablespoons unsalted butter, melted 1 cup apple butter 1. Bring a medium saucepan of salted water to a boil. Add the potatoes, lower the heat and simmer until tender, about 15 minutes. Drain and mash. 2. Meanwhile, in a heavy skillet, toast the cumin and turmeric over medium heat, stirring occasionally, until fragrant, about 2 minutes. Add the oil, onion, garlic and salt and cook, stirring, until the onion is softened, about 7 minutes. Stir in the peas and carrots. Remove from the heat and stir in the mashed potatoes. 3. Position a rack in the center of the oven and preheat to 400°. Line a baking sheet with parchment paper. Brush 1 phyllo sheet with melted butter. Top with another phyllo sheet; brush lightly with butter. Cut lengthwise into five 2 1/2-inch-wide strips. Place 1 heaping tablespoon of the vegetable mixture at the end of each strip. Working with 1 strip at a time, fold the corner over the filling to enclose, forming a triangle; continue folding the strip like a flag, keeping the triangle shape. Place the resulting bundles seam side down on the baking sheet. Repeat with the remaining phyllo sheets and filling. Bake until golden, about 10 minutes. 4. In a small bowl, stir the apple butter with 3/4 cup water. Serve warm or at room temperature with the bundles.

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