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This easy Apple Turnover recipe is crammed with apples, cinnamon, and golden raisins and made with a phyllo dough crust. It’s the right light fall dessert or breakfast!

Apple Turnovers

You’ll love this low-calorie dessert when you’re going apple picking and wish some apple recipes. Using phyllo dough sheets makes the perfect light crust for apple turnovers with minimal effort, and you possibly can easily double or triple the recipe to serve a crowd. For more apple recipes, try my apple bread, homemade applesauce, and this delicious apple butter.

Apple Turnovers Ingredients

• Apples: Peel, core, and chop one pound of Gala apples.
• Raisins: I used golden raisins, that are just a little sweeter and moister than regular raisins.
• Cinnamon for a warm fall flavor
• Salt: I like Diamond Crystal kosher salt. Should you use table salt, use 1/8 of a teaspoon.
• Sweetener: Use two tablespoons of brown sugar, or if you desire to reduce the added sugar, try brown monk fruit.
• Cornstarch thickens the apple mixture to forestall the turnovers from getting soggy.
• Phyllo Dough: Thaw eight sheets of phyllo dough.
• Olive Oil Spray moistens the phyllo dough and helps the turnovers turn golden when baked.
• Powdered Sugar to sprinkle on the pastries before serving

How you can Make Apple Turnovers

1. Apple Turnover Filling: Put the apples, raisins, sugar, cinnamon, and salt in a nonstick skillet over medium heat. Cover and cook for about quarter-hour until the apples are only starting to melt.
2. Cornstarch: Stir the cornstarch into the apples.
3. Cut Phyllo Dough: Take the phyllo out of the package and canopy it with a humid kitchen towel. Put one sheet of dough in your cutting board and spray frivolously with oil. Top with one other sheet and spray again. Cut the phyllo in half, long ways, so you’ve gotten two stacks of long, narrow strips.
4. Fill and Fold the Turnovers: Put three tablespoons of apple filling at one end of every stack. Fold one corner up and over the filling to surround it in a triangle, and proceed folding the triangle over itself until you reach the opposite end. Spray the highest frivolously with oil, and transfer the turnover seam- side right down to a baking sheet lined with parchment paper. Repeat with the opposite phyllo stack, after which repeat with the remaining dough and filling.
5. Bake at 375°F for 30 to 32 minutes until the phyllo is golden and crispy.
6. Serve: Let the turnovers cool on the baking sheet for a minimum of 10 minutes. Then, dust with powdered sugar before eating.

Variations

• Apples: Swap Galas with Honeycrisp apples.
• Raisins: Substitute regular brown raisins with golden ones.
• Reduced Sugar: Should you are watching added sugar, omit the powdered sugar.
• Double or triple the apple turnover recipe when you’re serving these at a celebration.

FAQs

What’s the difference between apple pie and apple turnover?

Apple pies and turnovers have similar apple fillings, however the crust and baking dish differ. Turnovers are made with phyllo or puff pastry and are a small, handheld dessert baked on a sheet pan. Apple pies use pie dough and are baked in a big pie dish.

What pastry are apple turnovers comprised of?

I used phyllo dough for these light apple turnovers. Typically, apple turnover recipes call for puff pastry.

Is phyllo dough similar to puff pastry?

Puff pastry gets its puffy layers from a number of butter, while phyllo dough is lighter, thinner, and flakier and uses just a little oil and no butter.

Can I make apple turnovers ahead?

Should you’re serving these apple turnovers for a celebration, here’s what you possibly can do upfront:
Make the filling a day ahead. You possibly can also bake them as much as a day early and warm them within the oven for five minutes before serving.

Storage

Store apple turnovers at room temperature for in the future or within the refrigerator for five days. Allow them to cool completely before placing them in an airtight container to avoid getting soggy.

Freezer

You can too freeze apple turnovers for up to a few months. To reheat, thaw them within the fridge and warm them within the microwave or toaster oven. Should you don’t have time to thaw the pastries, heat them up from frozen until heated through.

More Apple Recipes You’ll Love

Prep: 30 minutes mins

Cook: 30 minutes mins

Cooling time: 10 minutes mins

Total: 1 hour hr 10 minutes mins

Yield: 8 servings

Serving Size: 1 turnover

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.

• In a nonstick skillet over medium heat, cook the apples, raisins, sugar, cinnamon, and salt, covered until the apples are only starting to melt, about quarter-hour. Transfer to a big bowl.

• Mix the cornstarch into the apples and stir to evenly coat.

• Take the phyllo dough out of the packaging and keep covered with a humid kitchen towel.

• Put one sheet of phyllo dough in your cutting board and spray frivolously with oil. Top with one other sheet and spray again. Halve the good distance so you’ve gotten two stacks of long, narrow strips.

• Put 3 tablespoons of the apple filling at one end of a stack. Fold one corner up and over the filling to surround it in a triangle. Proceed folding the triangle over itself (like the way you fold a flag) until you reach the opposite end. Spray the highest frivolously with oil, then transfer the turnover to the baking sheet, with the seam side down. Repeat with the opposite stack, then repeat with the remaining phyllo and filling.

• Bake until the phyllo is golden and crisp, about 30 to 32 minutes.

• Let cool for a minimum of 10 minutes on the baking sheet, then dust with powdered sugar before serving.

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Serving: 1 turnover, Calories: 111 kcal, Carbohydrates: 24 g, Protein: 1.5 g, Fat: 1 g, Saturated Fat: 0.5 g, Sodium: 129 mg, Fiber: 2 g, Sugar: 11.5 g