Phyllo Apple Cranberry Turnovers

06 November 2011

I love the aroma of baked apples and cinnamon in the house, add cranberries and now we're talking. I never thought to use phyllo dough for turnovers, the idea of uber flaky crust that melts in your mouth is pure genius, not to mention festive for the holiday season.

Apple Cranberry Phyllo Turnovers
3 Medium Apples, Peeled & Diced
1/2 C Halved Cranberries
1/3 C Sugar
1 Tsp Vanilla Extract
1 Tsp Cornstarch
1 Tsp Cinnamon
1/2 Package Phyllo Sheets
1/2 Stick Of Butter, Melted
Powdered Sugar for Sprinkling (Optional)
 1. In a medium saucepan add sugar, vanilla, cornstarch, apples and cranberries. Heat on medium low stirring occasionally, cooking for 5 minutes. Remove from heat.
2. Remove Phyllo Dough from package, and have damp cloth on hand to cover dough, as phyllo dries out quickly. With a pastry brush or in my case, a paper towel, coat one phyllo sheet, longer side facing you, with melted butter. 
3. Fold in half and brush again. 
4. Fold again, forming a vertical strip and brush again.
5. On one edge spoon 1 1/2 tablespoon of apple cranberry filling.
5. Roll in the form of a triangle, like you would a flag.
6. Brush the outside of the triangle with butter. Place on a cookie sheet and bake 15 minutes or until golden brown on 375˚. (Check after about 10 minutes, as oven temps vary).
 7. Let cool, and sprinkle with powdered sugar, if you'd like. Enjoy.