Who doesn’t love a good Apple Turnover? As you will see, making them at home is not all that difficult and way better than you could ever buy.
Indulge in the delightful world of homemade pastries with our scrumptious Apple Turnovers, crafted using flaky phyllo dough. These golden-brown treats are the perfect combination of crispy texture and sweet, cinnamon-spiced apple filling. Whether you’re looking for an elegant dessert to impress guests or a cozy snack to enjoy with your afternoon tea, these turnovers are sure to satisfy your cravings. With minimal ingredients and straightforward steps, you’ll have a deliciously warm pastry ready in no time!
Apple Turnovers using Phyllo Dough
8
servings30
minutes20
minutesThese Apple Turnovers using phyllo dough are a perfect blend of texture and flavor. Each bite reveals a tender filling made from tart apples, brown sugar, and a hint of cinnamon, encased in delicate, crispy layers of phyllo that shatter delightfully with each crunch. Drizzled with a sweet glaze or served with a scoop of vanilla ice cream, they’re not just a dessert; they’re an experience. Ideal for sharing or savoring all on your own, these turnovers are a delightful way to celebrate the comforting taste of autumn, any time of year. Enjoy them warm from the oven or at room temperature – either way, they’re guaranteed to be a hit!
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Ingredients
- Apple filling Ingredients
5 medium apples (I usually use granny smith) diced, quite small
2 T butter
1/3 cup cup sugar (depending how tart your apples are)
1 t vanilla extract
1 T cornstarch
2 t cinnamon, or to taste
- You will also need
1/2 pack of phyllo sheets
1/2 stick of butter (more or less), melted
- Cream Cheese Glaze
3 ounces cream cheese, softened
2 tablespoons milk
1⁄4 teaspoon vanilla extract
1 1⁄2 cups powdered sugar
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.
Recipe Video
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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!
Glad you liked them. I try and make them a couple times a year! t
Sorry, part of instructions left me clueless. #5 doesn’t say cut the phyllo in smaller pieces, and it can’t be one long piece, so please advise. Probably intuitive, but I’m a lightweight when baking. thanks !
Actually it is just one piece of phylo dough. It gets folded lengthwise twice before adding the apple filling. Then gets folded like a flag. Heres a video I found that’s pretty close. https://www.youtube.com/watch?v=9X9UJHXtK1w
I just made this. It was quite easy to do. Should I store in the fridge or can they be left out? I figure I can just pop them in the air fryer when I want to serve them.
Probably the fridge would be best. Any longer than a few days, I’d put in the freezer. Always best fresh. Enjoy. T