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Apple Turnovers using Phyllo Dough

Apple Turnovers using Phyllo Dough
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Apple filling Ingredients
  1. 4-5 medium apples(I usually use granny smith),diced, quite small
  2. 1-2 T butter (you can use a bit more or you can omit altogether)
  3. 2 t lemon/orange peel
  4. 1/4 cup -1/3 cup sugar (depending how tart your apples are...)
  5. 1 t vanilla extract
  6. 1 T cornstarch
  7. 1/4 t - 1 t cinnamon, or to taste
You will also need
  1. 1/2 pack of phyllo sheets
  2. 1/2 stick of butter (more or less), melted
  3. Powdered sugar for dusting
Instructions
  1. Peel and dice apples.
  2. In a medium saucepan, add apples,sugar,vanilla,orange/lemon peel, cinnamon and cornstarch.
  3. Heat on med-low stirring every so often .
  4. Cook for about 5 minutes or until the apple mixture thickens.
  5. Remove from heat. Set aside to cool.
  6. Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work.
  7. They tend to dry out very quickly.
  8. Melt butter.
  9. Using a pastry brush, brush one phyllo sheet.
  10. Fold in half(vertical)and brush again. Fold again to form a long strip.
  11. Brush again with butter.
  12. On one edge, add about 1 1/2 TBS of apple filling.
  13. Roll in the form of a triangle...just like you would fold a flag. (Remember to keep the folding tight as you make the triangle.)
  14. Brush the outside of the triangle phyllo turnover with extra butter.
  15. Place apple turnovers onto a parchment paper lined cookie sheet.
  16. Bake in preheated oven at 375 degrees for 15 minutes or until nicely golden brown. Check after about 10 minutes so that they won't burn.
  17. Let cool and sprinkle with powdered sugar.
http://riehlfood.com/
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2 comments

  1. Anonymous

    Perfect! Mine weren’t pretty as in the photo, because I wanted a lot more filling in each, and just made big oblongs. So very good! Better than any I’ve ever made. Thanks for all the hints… fortunately I followed them and learned why they were there. Definitely recommended!

    1. TKR

      Glad you liked them. I try and make them a couple times a year! t

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