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Peel and dice the apple.
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Add the apples to a saute pan along with the 2 Tbsp butter.
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Toss together over medium heat until the apples begin to soften but are still firm.
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Add the figs.
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Cook only for a minute or two more, remove from heat and allow to cool thoroughly.
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Cut the pastry sheets into about 4x6 rectangles. Use four of these per hors d'oeuvre.
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Lay one sheet of phyllo flat, brush with a little butter and repeat until you have a stack of 4 layers.
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Place a tablespoon of the fig apple mixture along with a small square of cheese at the center of short side of the rectangle, near the edge.
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Fold the sides in toward the middle, meeting almost at the center, almost covering the filling, then roll up like a spring roll.
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Place the bundles, seam side down on a parchment lined baking sheet.
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Bake at 350 degrees F for about 15 minutes or until they are evenly golden brown. Cool for a few minutes before serving.