Apple Turnovers Using Phyllo Dough
Apple Turnovers, a delicious and nostalgic treat. Perfect for a Sunday afternoon, the aroma of these turnovers will fill your home with memories.
Apple Turnovers, a delicious and nostalgic treat. Perfect for a Sunday afternoon, the aroma of these turnovers will fill your home with memories.
- Carbohydrate 13.3161637587519 g
- Cholesterol 15.2067708355135 mg
- Fat 5.84503937582255 g
- Fiber 1.60938338907688 g
- Protein 0.232574791675658 g
- Saturated Fat 3.65136166718757 g
- Serving Size 1 1 Serving (73g)
- Sodium 41.4531666725203 mg
- Sugar 11.706780369675 g
- Trans Fat 0.454251708390911 g
- Calories 102 calories
Step-by-step
- Peel and dice apples.
- In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and cornstarch.
- Heat on med-low stirring every so often.
- Cook for about 5 minutes or until the apple mixture thickens.
- Remove from heat.
- Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work.
- They tend to dry out very quickly.
- Melt butter.
- Using a pastry brush, brush one phyllo sheet.
- The longer side facing you.
- Fold in half (vertical) and brush again.
- Fold again to form a long strip.
- Brush again with butter if you like.
- On one edge, add about 1 1/2 TBS of apple filling.
- Roll in the form of a triangle... just like you would fold a flag.
- Brush the outside of the triangle phyllo turnover with extra butter.
- Place on a cookie sheet.
- Bake at 375 for 15 minutes or until nicely golden brown.
- Check after about 10 minutes so that they won't burn.
- Oven temps vary.
- Let cool and sprinkle with powdered sugar.
Traditional apple turnovers rely on laminated puff pastry or heavy pie dough, but wrapping the spiced fruit filling in paper-thin phyllo creates a dramatically lighter, shatteringly crisp exterior. Achieving that texture requires strict attention to moisture management. Phyllo sheets contain almost no water and dry out within minutes of exposure to air, making them notoriously fragile to handle. Keeping the stack covered with a damp kitchen towel prevents the pastry from cracking before it reaches the baking sheet. Dicing the apples quite small ensures the fruit cooks evenly during the five-minute stovetop reduction without releasing excess liquid that would otherwise dissolve the crisp pastry layers from the inside out. Brushing melted butter between the folded strips creates steam pockets that force the paper-thin sheets apart as they bake at 375 degrees Fahrenheit. While traditional European turnovers utilize heavy lard or butter doughs, this Greek-inspired pastry adaptation prioritizes delicate lamination through repeated butter brushing rather than heavy dough rolling. Monitor the pastries closely around the ten-minute mark to prevent the edges from burning before the centers achieve a deep golden brown.
