These Apple Turnovers with Phyllo Dough, also known as filo pastry, are flaky, buttery and stuffed with apple pie filling. They are the perfect Fall dessert, and great for Holidays, like Thanksgiving and Christmas. Ready in less than an hour!
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Silpat Mat: [ Ссылка ]
Cookie Sheet: [ Ссылка ]
Enameled Skillet: [ Ссылка ]
Ingredients Needed:
4 tablespoons salted butter, melted
3 medium apples, (prefer to have 2 sweet, honey crisp or pink ladies and 1 tart granny smith)
1 teaspoon lemon juice
¼ cup packed brown sugar
⅛ cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon cornstarch + 1 tablespoon water
1 package of Phyllo dough (12 sheets needed), completely thawed and no longer frozen
Optional: ⅓ cup of powdered sugar and Caramel for topping and/or vanilla ice cream
Instructions:
Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium low heat on the stovetop. Turn off heat once melted and transfer 3 tablespoons into a bowl and leave 1 tablespoon in the skillet.
Peel the apples and dice into small ½ inch thin pieces. Transfer to a bowl and pour in lemon juice. Toss the apples to distribute the lemon juice evenly.
Turn the large skillet to medium low heat again and add in the apples, brown sugar, granulated sugar, vanilla extract, cinnamon and nutmeg. Stir with a spoon to combine. Cook for 5-6 minutes until the apples are softened a bit.
Whisk the cornstarch with 1 tablespoon of water until no chunks remain and pour into the apple filling. Stir to combine and continue to cook for 2 minutes.
After two minutes the juices should be thick like a sauce. Turn off the heat and allow the apples to sit and cool.
Prepare a cookie sheet with parchment paper or a silpat mat. Unwrap the phyllo dough sheets and place one sheet over parchment paper on the countertop. Brush the sheet with butter, then cover with another layer of dough. Repeat two more times, to have 4 layers of dough. (You will do this step 3 times to create 6 turnovers)
With a pizza cutter or sharp knife, when you are looking at the rectangle, slice it in half into 2 smaller rectangles.
Add a few tablespoons of filling into the top left area of the dough.
Fold the leftover side of dough over the filling. Then, take the top filling half and fold it towards you. Fold the excess on the right side over the top of the turnover. Finally, fold the extra dough under the filling on top of it. Place this side down on the cookie sheet. (See photo in instructions for visual or watch video)
Brush with melted butter. Bake for 15 minutes. Allow the turnovers to cool for 5 to 10 minutes.
Serve warm. Optional: Top with powdered sugar and caramel. Vanilla ice cream is tasty with these turnovers too.
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