APPLE TURNOVERS

These delicious apple turnovers could not be easier, since the crust is ready made phylo dough and the filling goes together in minutes. The turnovers are brushed with an egg wash and sprinkled with sugar, which bakes into a shiny, flaky, lighter-than-air crust. You can have these on the table in less than 30 minutes.

1 sheet thawed phylo dough
2 cups cubed apples
1 tablespoon butter
1/2 cup light brown sugar
1/4 teaspoon cinnamon
1 tablespoon all purpose flour
Egg wash = 1 egg mixed with 1 tbsp. water

This recipe makes 4 apple turnovers (can be easily doubled). Preheat oven to 400. Spray a large cookie sheet (with edges) with vegetable spray, then use a paper towel to wipe most of the vegetable spray off.

In large frying pan melt 1 tablespoon of butter over medium high heat. Add two cups of cubed apples and saute for 3-4 minutes. Add the brown sugar and cinnamon and continue to cook (stirring once in a while) for another 3-4 minutes. Add 1 tablespoon of all purpose flour and stir to dissolve. Continue to cook until apples are almost tender and sauce has thickened, remove from heat and cool to room temperature.

On lightly floured surface, roll phylo dough out to a 12" x 12" square. Cut dough into four squares. Put one fourth of the cooked apple mixture into the center of each square. Dip your fingers in the egg wash and moisten the interior edges of each square. Fold dough over apple filling to make a triangle; pinch edges shut. You can bake them just like this (as triangles) but I don't care for the empty crust corners of the triangle so I grasp both (empty) corner points and bring them back to the center (see next photo). Moisten the point ends with egg wash and pinch them together. Cut one or two small vent holes in each turnover.

Brush the turnovers with egg wash and sprinkle with white sugar. Bake 20 minutes in a preheated 400 oven. Cool on baking rack. Best eaten warm or at room temperature.

NOTE: Best way to thaw phylo dough is overnight in the fridge.
NOTE: I snip vent holes in the crust with kitchen scissors.
NOTE: Pre-made phylo dough can be found in the freezer section of any market.

NOTE: I usually make these with a baking apple like granny smith, however I only had red delicious apples today and they worked great too.

NOTE: How long you saute the apples depends on what kind of apples you use and how small you chop them. Keep the times listed as an approximate. Test for doneness with the tip of a knife.