Apple Crisp Turnovers

I had some phyllo dough to use up, and adapted this recipe for apple turnovers. I ended up having a fair bit of the fruit mixture left, so I also made a small apple crisp. Both were great!

Ingredients

4 medium apples, diced
2 tsp lemon zest
1/4 C sugar
1 tsp vanilla extract
1 T arrowroot
1 tsp cinnamon

For turnovers:
9-12 phyllo sheets
1/2 stick miyoko (vegan) butter

OR for crumble:
1 C flour
1 C oats
1/2 C brown sugar
1 tsp ground cinnamon
1/3 C canola oil
1/4 C water

Instructions

Dice apples. In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and arrowroot. Heat on med-low stirring every so often. Cook for about 5 minutes or until the apple mixture thickens. Remove from heat. 

For crisp: 

Put mixture in a pan; mix up the topping and spread it over the fruit. Bake at 350 for about 20 minutes.

For turnovers: 

Melt butter. Remove phyllo dough from package and lay out with the longer side facing you.  Using a pastry brush, brush the phyllo sheet. Fold in half (vertical) and brush again. Fold again to form a long strip. Brush again with butter. On one edge, add about 2 T of apple filling. Roll in the form of a triangle, like you would fold a flag. Brush the outside of the triangle phyllo turnover with extra butter. Place on a cookie sheet. Repeat.

Bake at 375 for 15 minutes or until nicely golden brown. Check after about 10 minutes so that they won't burn. Let cool and sprinkle with powdered sugar.

The crisp version (this is a tiny pan of leftover fruit after 9 turnovers, with half the topping above -  really delicious!)


Making the turnovers:









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