These are are like apple strudel sliders. Great addition to a light breakfast or as a dessert.
Apple Turnovers in Phyllo Dough
Author: Christopher Kosovich
- 4-5 medium granny smith apples, diced small
- 1 tbsp butter
- 2 tsp lemon or orange zest
- ¼ cup sugar (more sugar may be used depending on tartness of apples)
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ½ package of phyllo dough sheets
- ½ stick butter, melted
- Powdered sugar for dusting
- 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 1½ 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.