>TWD: Flaky Apple Turnovers

>

I’m a slacker, what can I say?? Lots of stuff on my mind and things I need to decide, mostly job-orientated….. All the ingredients are ready to go, I just have to get myself together and start making the dough…. These will follow!

>Apple Cranberry Phyllo Turnovers

>This week I had some apples leftover, despite my baking frenzy during Easter weekend. Or maybe I should say because of my chocolate inspired baking frenzy….. A while ago I bookmarked this lovely recipe from Foodnetwork for Apple Cranberry Phyllo Turnovers. The recipe was by Elly Krieger, so I knew it would be a healthy choice and I actually had all the ingredients at hand, so on I went to make it.

These were absolutely delicious, they are a bit healthier than your normal turnovers because the are made with phyllo pastry instead of puff pastry which contains lots more butter. I really liked the combination of the tartness of the cranberries with the sweetness of the apples (I used Golden Delicious instead of the Granny Smith). These are best on the day they are made, the next day the phyllo pastries had lost a bit of its crunch….


I guess the phyllo pastry is sold a bit smaller here that in USA, because I only managed to make 3 turnovers out of 3 sheets. In totall I made 9 turnovers (3 WW Points per turnover) and had some leftover filling. No worries: I didn’t throw out the remaining filling. I actually folded two tablespoons of leftover mascarpone in the leftover filling and had a delicious sinfull dessert while the tunrovers where in the oven. Yum!!! Ow, one last reminder: today is the last day to enter my giveaway!!


Apple Cranberry Phyllo Turnovers

4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons canola oil
4 ladyfinger cookies, crushed, divided
Cooking spray

Preheat the oven to 350 degrees F.
In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.

Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces.

Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.

Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.