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These are are like apple strudel sliders. Great addition to a light breakfast or as a dessert.

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Apple Turnovers in Phyllo Dough

Author: Christopher Kosovich

Ingredients

  • 4-5 medium granny smith apples diced small
  • 1 tbsp butter
  • 2 tsp lemon or orange zest
  • 1/4 cup sugar more sugar may be used depending on tartness of apples
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 package of phyllo dough sheets
  • 1/2 stick butter melted
  • Powdered sugar for dusting

Instructions

  • Peel and dice apples.
  • In medium saucepan, add apples, 1 tbsp butter, sugar, vanilla, orange or lemon zest, cinnamon, and cornstarch.
  • Heat on medium to low, stirring often.
  • Cook for about 5 minutes or until the mixture thickens and remove from heat.
  • Remove phyllo dough from package and unfold until sheets are flat. Have a damp towel ready to cover the phyllo dough sheets as you work.
  • Using the melted butter and a pastry brush, brush one side of the phyllo sheet, fold in half vertically and brush again. Fold vertically one more time to form a long strip and brush with butter.
  • One one end of the strip, add about 1 1/2 tbsp of the apple filling.
  • Beginning at the edge of the strip with the apple filling, roll in the form of a triangle, just as you would fold a flag.
  • Brush the outside of the triangle phyllo dough with butter.
  • Place on a parchment lined cookie sheet.
  • Bake at 375 degrees for 15 minutes or until golden brown and flaky. Check after 10 minutes to make sure they are not browning too quickly.
  • Cool on a rack when finished baking, sprinkle with powdered sugar, and serve.