Directions

• Peel and dice apples.
• In a medium saucepan, add butter, apples, sugar, vanilla, cinnamon and cornstarch. Heat on med-low stirring every so often. Cook for 20 minutes or until apples soften and mixture thickens. Remove from heat. Set aside to cool.
• Melt butter.
• 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).
• Use 2 pieces of phyllo per turnover (double one on top of ther other) Using a pastry brush, brush phyllo with butter. Fold in half (vertical) and brush again with butter.
• Place 2 tablespoons of apple filling on the left corner of the phyllo. Fold into a triangle. Keep folding the dough over itself to form a triangle until you get to the end of the sheets. Place seam-side down on parchment paper.
• Brush the outside of the triangle phyllo turnover with extra butter.
• Bake in preheated oven at 375°F for 15 minutes or until nicely golden brown.
• Cream Cheese Glaze
• While the turnovers are baking, make the glaze. In a medium bowl, whisk together cream cheese, 1 tablespoon milk and vanilla. Slowly whisk in powdered sugar, whisking in between each addition until smooth. If glaze is too thick for your liking, add a touch more milk.
• Transfer glaze to a resealable plastic baggie and cut the corner off. Drizzle glaze over turnovers.