~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Thursday, March 19, 2009

Apple Turnovers using Phyllo Dough


Apple Turnovers using Phyllo Dough....I have to give credit to my wonderful mom, for this recipe. She often made this when we were growing up....always a delicious treat! My mom loved to cook and bake for us children. She always tried to make things that were a bit more on the lighter side. This dessert was often baking in the oven on a Sunday afternoon. The delicious aroma of baked apple turnovers permeated throughout the house. Every time I make these, I think of my mom.

I am grateful that my mom passed down her love of cooking to me... I don't think I changed the recipe very much... except the fact that I dice my apples rather than grate them( as she used to do). This is simple and follows the same folding and buttering of phyllo sheets as my cheese phyllo triangles.... see step-by-step photo update below. The turnovers are nice and flaky with a delicious apple filling. Hope you enjoy...

Note: The apple turnovers do get soft as they sit... so they are best eaten the same day. 

Tip: You can also freeze unbaked apple turnovers for a later date... Just layer with wax or parchment paper so that they won't stick together. OR Place on a cookie sheet and freeze until firm , then place in a freezer bag.

Apple filling Ingredients:

4-5 medium apples(I usually use granny smith),diced, quite small
1-2 TBS butter (you can use a bit more or you can omit altogether)
2 tsp lemon/orange peel
1/4 cup -1/3 cup sugar (depending how tart your apples are...)
1 tsp vanilla extract
1 TBS cornstarch
1/4tsp - 1 tsp cinnamon, or to taste

You will also need:
1/2 pack of phyllo sheets
1/2 stick of butter (more or less), melted
powdered sugar for dusting

Directions:
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.

1. 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.
2. Melt butter.
3. Using a pastry brush, brush one phyllo sheet.
4. Fold in half(vertical)and brush again. Fold again to form a long strip.
5. Brush again with butter.
6. On one edge, add about 1 1/2 TBS of apple filling.
7. Roll in the form of a triangle...just like you would fold a flag.
UPDATE 1/3/13:
Here are some pictures of the folding process.... just remember to keep the folding tight as you make the triangle.

8. Brush the outside of the triangle phyllo turnover with extra butter.
9. Place apple turnovers onto a cookie sheet... I like to use parchment paper.
10. Bake in preheated oven at 375 deg F...for  15 minutes or until nicely golden brown. Check after about 10 minutes so that they won't burn. Oven temps vary.
11. Let cool and sprinkle with powdered sugar.

42 comments:

Anonymous said...

omg i tried this resipie and its gr8 i love it

Ellie said...

Anon, I am so glad you liked it! It is a favorite of ours. Thanks for taking the time to comment and for letting me know. I appreciate it.

schen said...

Question, if I would like to freeze and bake later, do you suggest I still butter the outside? or should I just butter it right before I bake? How long do you think they need to be in the oven if they're previously frozen? Thanks!

Ellie said...

Schen, Yes you can butter the outside before freezing, I always do that...it helps the phyllo dough stay intact more without breaking up on you and drying out.

As for the baking, you can probably adjust it by 3-5 minutes longer.... shouldn't be a drastic difference. When they are golden brown, they should be done. I usually take them out from the freezer before I preheat the oven, so they have time to defrost a bit...

Hope that helps and that you enjoy...~Ellie

Linda said...

Ellie, my name is Linda from Montreal, Canada. Your apple turnovers are soooo good and easy to make. Just the ticket on a rainy day. Thanks so much for this recipe. Linda.

Ellie said...

Linda, Thank you so much for stopping by....and letting me know how you like the apple turnovers.

They sure are a favorite of hours! I am so glad you like them too! Glad you can enjoy them on a rainy day...it makes the house even more cozy... with the aroma of baked goods lingering in the kitchen and the pattering rain outside:).

Have a great day!~ Ellie

Anonymous said...

Yum! Fun and easy to make and so delicious. Thanks for posting! -Marrilee

Ellie said...

Marrilee, Oh, I am so glad you liked it! I just made a batch this past week...they were delicious:). Thanks for stopping by and for your feedback. I appreciate it.~Ellie

Anonymous said...

This recipe is easy and terrific. I ended up with way too much filling, though I only used 3 apples. (they were big) Guess I'll just have to go to the store and buy more phyllo dough!

Thanks, Ellie!

Ellie said...

Anon, You are welcome!
Sure glad you liked one of our favorites:)! Thanks for stopping by and sharing...

Sund Flower- Gods Gift said...

I just came acrossed your site and im in Heaven!! The second i get home my kida and I will be making the Apple turn overs! they look wonderful! Thanks!!

Ellie said...

Sund Flower, Welcome! I am so glad you stopped by:). I am also hoping you will like this variation of apple turnovers... I would love to hear how you like them.

Thank you for your kind comment and taking the time to write ...

Have a great day!

Sund Flower- Gods Gift said...

We just got done making the apple turnovers!! They were So Yummy, Thank you so much for your recipe, I have bookmarked your page and I am sure we will be making more items! ~Serena

Ellie said...

Serena, Thanks for coming back and sharing your feedback...so glad you liked the turnovers!
It definitely is a favorite here in our house:)...
Enjoy!

CAM said...

I just made these last night and they were SO good! My husband and I each had 3 (good thing I made them small, lol). We even made extra to freeze and cook later..... I will definitely be blogging about this yummy dessert! Thanks for the GREAT recipe! YUM!!!

Ellie said...

CAM, Thanks so much for your feedback..Adults and kids alike enjoy these turnovers.I am excited that you and your husband like the apple turnovers as well!

Thank you for sharing and for taking the time to comment...really appreciate it!

Anonymous said...

I am a little confussed i want to try this but never worked with phily of dough before i know it comes in two big sheets so do i cut it in squares then put the filling in ..

Ellie said...

Anon, the phyllo(filo) dough comes in a packet with lots of very thin sheets. I am not sure if you are confusing it with puff pastry...that usually comes in 2 sheets.

Puff pastry sheets are thicker and actually puff up....and have lots of butter in them.

Phyllo dough are paper thin sheets...and this recipe uses the paper thin phyllo sheets.

You basically use one of the paper-thin sheets to make each turnover....do look over the cheese phyllo triangles post to see additional photos....also the instructions for this post as well.

Hope this helps...

Anonymous said...

Ok, these turnovers are just amazing. Its such an easy recipe yet when im eating them, i feel like they were profesionally made. Thanks for posting it!
-Hannah

Ellie said...

Anon, Aww...that's wonderful! So happy you like them:)...and thanks for stopping by and taking the time to share your feedback. Appreciate it very much...

Anonymous said...

I just found your site because I have lots of phyllo dough left over after making some cheesesteak roll ups with it and wanted to make a yummy dessert with the rest.

Two questions, is it ok if I use store bought filling? And can I make some of these with cherry or other fillings instead of apple without any significant changes to the recipe?

Thanks for sharing this, I was looking for a fairly simple turnover and I think these will come out great.

Ellie said...

Anon, Yes, you can use other fillings... cherry filling would work, as well as other fruits. Just keep in mind the filling needs to be thickened a bit... not watery. But any store-bought canned filling should work... cherry pie filling,peach,etc. Hope you enjoy.... and thanks for stopping by.

Mary said...

I just made these... about 15 mins ago and they were unbelievably good! I am going to take them to work with me tonight for my coworkers to enjoy.

A few things I did differently:
#1 I used Macintosh apples, because they are in season here.
#2 I didn't have cornstarch, so I used a tablespoon and a teaspoon of flour (came out great!)
#3 I also added some ground walnuts to add a little depth of flavor
#4 I didn't have a pastry brush, so I just used my hand, which seemed to work ok... the butter was a little thick but they are deliciously crunchy.

Thanks so much for a fabulous recipe!

Ellie said...

Oh, that's wonderful, Mary! I am so glad you like the apple turnovers...love the idea of adding some nuts!
I so appreciate you taking the time to write your feedback... I loved how you managed to make them work for you:). I make them with all sorts of apples...I've even mixed them up...a sour with a sweeter apple. It works well if you want to add cinnamon, nutmeg...they are good with a bit of orange peel as well.
Hope your coworkers enjoy them as well...and thanks for stopping by.

Sue said...

Ellie, I want to exchange the apples for yellow peaches.... any suggestions, or should I follow the same recipe?

Ellie said...

Sue, You will need to blanch the peaches quickly in hot water and then peel them. Depending how ripe and how sweet the peaches are, you will probably need to adjust the sugar and cornstarch amount.

If your peaches aren't especially moist and do not have a lot of juice, drizzle in a bit of water when cooking them...just to start them o break down a bit.

Also, when cooking them down, you will want to not overcook them, as they will turn into mush. You still want the peaches to retain some texture.

It should definitely work with peaches...but you will need to taste and adjust a bit. Hopefully you will enjoy them:).

Summer said...

Ellie,
I'm making these for an Autumn themed party and I wanted to know how long they will hold up between wraping and baking? Will they be fine for 2 hours wrapped but not baked, or should I par-bake them then finish baking before serving??? I'm just concerned that the phyllo dough will become mushy. Thank you for any advice.

Ellie said...

Summer, You can fill them and brush with butter... As you would before baking. Place them on a baking sheet, making sure they don't touch and having the baking sheet lined with parchment paper. Loosely cover them with a plastic wrap and refrigerate. Then remove plastic wrap and bake as directed. They should be good for a couple of hours. I've made them like that many times, they do very well.
I would not par-bake... The phyllo will get soft.
Hope this helps and that you enjoy them!

Lisa said...

Hi Ellie, I tried these yesterday and they came out great, nice and crispy. The problem was I refrigerated them overnight to bring to a gatherning today and they were "soggy". Is that to be expected? I put them in the oven for another 7 minutes before serving them and that seemed to help crisp them up again. Should I have done something different? Thanks! I love your blog!

Ellie said...

Hi Lisa, I am so glad you are enjoying the blog.
Yes, the apple turnovers will get soggy if refrigerated... or even after a few hours. It's the moistness from the filling that will make them soggy. I would suggest next time to fill, roll them up, butter them and place in fridge... bake before serving for best results. I hope that helps. Thanks for stopping by... and for taking the time to share your feedback. I really appreciate it!

Liz said...

I think these were gone in less that two days. Very tasty, the kids loved them.

Ellie said...

Liz, That's wonderful...so glad the kids enjoyed them!
Thank you for taking the time to stop by and share your feedback on the apple turnovers...I really appreciate it!

Anonymous said...

hi i live in butte mt and i cant find phyllo dough anywhere...where did you buy yours?

Ellie said...

Anon, I buy my phyllo from any of the supermarkets in town... Safeway, albertson's, Super Walmart all carry it. You will find it in the freezer section next to the puff pastry. Hope that helps...

Anonymous said...

Very good recipe! Thank you for the directions!

Ellie said...

Anon, You are welcome, and I am thrilled you liked the apple turnovers:).

Thanks so much for your feedback. I really appreciate it!

Hajirah A said...

I have phyllo dough that I had no use for in the freezer, and a bunch of sweet apples. And this recipe looks like the perfect way for me to make use of them. Oh, and did I mention I'm a lover of all things apple?

:) ~ H

Ellie said...

Hajirah, Oh, I sure hope you enjoy the apple turnovers. Funny, I always have phyllo and apples in the house... so
these are made quite often:)
Enjoy...

Daniel said...

These were great :) Thank you for posting this family recipe. I look forward to making it many more times in the future!

Ellie said...

Daniel, You are most welcome! So thrilled that you tried the recipe... and liked it!

I really appreciate you stopping by and sharing your feedback... it means a ton to me. Super excited that you are willing to make them again:).

Rheena said...

Recipe looks wonderful, and the comments are encouraging! I am wondering about the orange/lemon peel -- is it a combo that you are referring to, or is it an either/or reference? Thanks!

Ellie said...

Rheena, Thank you:)... It's either or.... Use what you like most. But if you like citrus in general, you can do a bit of both:).

The recipe can be adapted to taste... it's good to always add a little of the spices and flavorings as a precaution, especially if you are unsure... Then adjust at the end by tasting the filling and adding a bit more if it needs it.

Hope that helps... And really hope you enjoy them as well:)!