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.