Apples in Filo

2/3 c. sugar
1/2 tsp. ground cinnamon
1/2 c. unsalted butter, plus extra for greasing
1/2 c. vegetable oil
20 sheets (1 lb) filo dough, thawed in the refrigerator, if frozen
8 apples, peeled and cored
vanilla ice cream for serving (optional)

Preheat the oven to 375° F. Grease a baking sheet. In a small bowl,

stir together the sugar and cinnamon and set aside. In a small
saucepan, melt together the butter and oil; set aside. Remove the filo
sheets from the package and, using kitchen scissors, cut the stack of
sheets into quarters, Leave out 1/4 of the sheets and cover with
plastic wrap. Return the rest of the filo to a sealed lock-top bag.
Gently peel off 1 filo sheet and lay it on a work surface. Brush with the
butter mixture. Remove a 2nd sheet, rotate it slightly and lay it
obliquely on top of the 1st sheet. Again, brush with the butter mixture.
Continue layering the sheets, rotating slightly each time, until you
have a stack of 10 sheets. Place 1 apple in the center of the stack and
spoon 1/8 of the cinnamon sugar into its center. Bring the edges of the
filo up around the apple and pinch it closed at the top. Transfer to the
prepared baking sheet. Repeat with the remaining filo, apples, butter
mixture, and cinnamon sugar. Bake until the dough is deep golden,
the apples are soft, and the centers are bubbly, 40-45 minutes. let
stand 10 minutes, then serve with vanilla ice cream, if desired.