These flaky wonders are a hand-held spin on apple pie. Cover the phyllo pastry with a damp tea towel to prevent the remaining sheets from drying as you assemble the turnovers.
- Prep time 35 minutes
- Total time 45 minutes
- Portion size 8 servings
Ingredients
Filling:
Pastry:
Method
Filling: In nonstick skillet, melt 2 tbsp butter over medium heat; cook apples, brown sugar, cinnamon and 3 tbsp water, stirring occasionally, until apples are softened and liquid is thickened, about 8 minutes. Let cool completely.
Pastry: In small bowl, melt 1/3 cup butter. Place 1 sheet of the phyllo on work surface with 1 long end facing you; keep remainder covered with damp towel (to prevent drying out). Brush phyllo with some of the butter; top with second sheet of phyllo. Cut crosswise into quarters; spoon rounded 2 tbsp of the apple mixture onto bottom corner of each. Working with one-quarter at a time, fold bottom corner upward and sideways to line up bottom edge with side edge, cover filling and form triangle; continue folding bottom corner upward and sideways to end of strip. Repeat with remaining phyllo sheets and all but 1 tsp of the butter.
Arrange, 1 inch apart, on parchment paper–lined rimmed baking sheets. Brush tops with remaining butter; sprinkle with brown sugar and cinnamon. Bake, 1 sheet at a time, in 425°F oven until golden, 8 to 10 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 137 mg
- Sugars 13g
- Protein 1 g
- Calories 185
- Total fat 11 g
- Potassium 69 mg
- Cholesterol 28 mg
- Saturated fat 7 g
- Total carbohydrate 21 g
%RDI
- Iron 6
- Folate 5
- Calcium 2
- Vitamin A 9
- Vitamin C 3
