Apple Turnovers With Phyllo Dough

Phyllo pastry is incredibly versatile—I love using it for both sweet and savory dishes, so I always keep a pack or two in my freezer. In this recipe, I’m making an aromatic apple filling, similar to what you’d find in apple turnovers, but instead of pie crust, I’m using store-bought phyllo dough. These individual triangles are flaky, buttery, and filled with spiced apple filling that noone can resist!

Ingredients & How-to

To make these apple turnovers, I’m using phyllo dough, butter, apples, brown sugar, ground cinnamon, ground nutmeg, ground cloves, ground ginger, cornstarch and lemon juice and powdered sugar for serving.

• Phyllo dough: In some stores you can find phyllo dough with different thicknesses. For desserts, it’s better to use thin phyllo dough with size 4 as it gets crispier when baked.
• Apples: I’m using Honeycrisp apples, you could also use Gala or Braeburn varieties that are good at holding their shape when cooked.

For full quantities check the recipe down below.

1. Preparing the apple filling

01. First, I peel the apples and roughly chop them into cubes. Then, I place them in a bowl and add lemon juice to keep them from browning.

02. In a pot, I turn the heat to medium and add a tablespoon of butter. I add the apples and spices and cook them for 7-8 minutes until the apple pieces get fork-tender.

03. As the apples get cooked, they release their juices. To thicken the juices and prevent the phyllo dough from getting soggy, I add a tablespoon of cornstarch to a bowl and mix it with a tablespoon of water until it’s creamy.

04. Then I add this to the pot with the apples and stir for a minute until it’s absorbed and the sauce thickens. I turn off the heat and set the filling aside to cool down completely before assembling the apple turnovers.

2. Assembling the apple turnovers

01. I open the phyllo dough package and lay the sheets flat, covering them with a tea towel to keep them from drying out. I’ll be using nine sheets for this recipe. The remaining sheets are rolled back up, placed in the bag, and sealed tightly. Any leftover phyllo can be used for another dish the same day or the next, such as spanakopitakia, custard parcels (bougatsa), or other delicious treats.

02. I lay one sheet in front of me and lightly brush it with melted butter. Be careful not to press too hard, as the phyllo can tear. Alternatively, you can simply drizzle some butter over the sheet. I add another phyllo sheet on top and drizzle some more butter on it, and repeat one more time. We have 3 phyllo dough layers in total.

03. Then I cut the phyllo dough into three long strips, or four if you prefer smaller apple turnovers.

04. I place 1-2 tablespoons of the apple filling in the corner of each strip.

05. I then begin folding each strip into a triangle shape, continuing until I reach the top. It may be a bit tricky at first with the apple filling, but simply hold it in place—once you start folding, the phyllo will wrap around it, keeping it secure.

06. I place each triangle on a lined baking tray with the folded side at the bottom, leaving about a finger space between them to allow for airflow and ensure they crisp up evenly. I continue with the rest of the phyllo dough to make all the apple turnovers and then bake them until golden and crispy.

Tips

• Don’t open the phyllo dough package until you are ready to start assembling the apple turnovers. Phyllo dough is very thin and can dry out quickly.
• Make sure the apple filling has cooled down before assembling the turnovers. If it’s hot, they will get soggy.
• Thaw the phyllo dough according to package instructions. I like to put it in the fridge the day before and leave it to slowly thaw.

Substitutions

• Add some chopped nuts to the filling for more texture and nutty flavor.
• You could add more or less spices to your liking.
• Instead of butter, you could use light olive oil or vegetable oil, for vegan apple turnovers.

Serving suggestions

We like to serve these phyllo dough apple turnovers dusted with some powdered sugar and have them as a dessert or with a cup of coffee. They are also great with a scoop of vanilla ice cream or some whipped cream.

Storage

Phyllo pastries are best enjoyed fresh when the phyllo is still crispy. While the apple turnovers will still be delicious for the next 3–4 days, the phyllo will soften and lose its initial crispiness.

Alternatively, you can bake half of them and freeze the rest for later. There’s no need to thaw them—simply place them on a lined baking tray and bake until golden brown and crispy, adding a few extra minutes to the baking time compared to fresh ones.

FAQ

What type of apples can I use for dessert?