For the honey pecan twists: 1/2 cup pecans, toasted 1 tablespoon light brown
sugar 2 sheets
phyllo pastry, thawed (wrap the rest of the box tightly in plastic wrap and refreeze) 4 tablespoons honey 2 tablespoons butter 1 tablespoon
sugar
8 sheets fresh
phyllo pastry or frozen, thawed (each about 14 × 9 inches) 1/4 cup (1/2 stick) unsalted butter, melted 3 tablespoons (about)
sugar 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1 / 8 - inch - thick slices 1/2 cup apricot preserves 3 tablespoons water