Delicate and flaky, easy Apple Turnover with Phyllo (Filo) Pastry Sheets is the perfect dessert to make this holiday season to entertain your guests.
My theme for this week’s BM is ’ Fall fruit Desserts ‘, and my favorite fruit to work with is apples. Apples are so versatile, and they hold up really well to cooking and baking.
With the availability of ready-to-use phyllo pastry sheets and puff pastry sheets, making pastries has become much easier. These easy apple turnovers made with Phyllo Pastry sheets are a perfect example of this.
It is as simple as making a filling, using it to stuff the thawed phyllo pastry sheets, and then baking them. My first experience with phyllo sheets was when I made Baklava. It was so overwhelming to use these sheets the first time, as the phyllo sheets are super thin and very fragile.
If not thawed properly or handled properly, they could tear very easily, making it quite hard to work with. But after using them a few times, we start to understand the sheets much better.
I use the Phyllo pastry sheets for many desserts as well as savory recipes. I will list the recipes that I make using the Phyllo sheets below. The only brand I have ever used is Athens Fillo Dough.
Last week, I made savory Filo shells, and that was the first time I used the Athens mini Phyllo (Filo) shells. It was so easy and fun to use, and the possibilities are endless when it comes to the choices of filling.
For the easy Apple Turnover made with Phyllo pastry sheets, I used a simple Apple pie-like filling. I cooked the apples with brown sugar, cinnamon, and some butter, and then used this to fill the pastry sheets.
Ingredients to make Apple Turnover with Phyllo Pastry - Makes 6 medium turnovers
- Phyllo (Filo) pastry sheets - 9
- Apples - 2 (peeled and chopped into ½-inch pieces)
- Brown sugar - 4 tbsp
- Cinnamon - 1 tsp
- Butter - 1 tablespoon + 2 TBSP
- Salt - a pinch
- Corn starch - 1 tsp
- Water - 2 tbsp
Procedure To Make Apple Turnover
Make the Apple Filling
Wash, peel, and chop the apples into tiny bite-sized pieces.
Heat a pan and add the apples, brown sugar, 1 tablespoon of butter, and a pinch of salt. Cook it on medium heat, stirring all along until the apples are slightly tender and the brown sugar is melted and gooey.
Make a slurry out of the cornstarch and water, and add it to the apple mixture. Cook it for 2 more minutes and then turn off the flame and let it cool a bit.
Make the Apple Turnover -
Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don’t rip or tear when shaping.
Melt 2 tablespoon of butter and keep it ready. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Remove 9 sheets carefully from the package and keep them covered under a kitchen towel. They dry out pretty quickly, so it is important to keep them covered.
Place one sheet on your work surface and brush the entire sheet with melted butter. Place another sheet on top of the first sheet and brush it with melted butter. Do this one more time. There should be a 3-sheet layer.
Cut the sheet stack into 2 vertically.
Place a heap of 1 tablespoon of filling on one corner of the pastry sheet. Fold the sheet over the filling diagonally (like a triangle) and then fold over again diagonally and again until you reach the end. The filling should be sealed by the pastry sheet on all sides.
Place the prepared pastry on the baking sheet and repeat the same with the remaining.
Brush the filled pastries with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown. You might see the filling oozing out a little from a couple, but that should not matter. I was able to stuff it back inside when it was still warm.
Remove the apple turnover from the oven and let it cool a bit before serving.
Serve it with some caramel sauce, drizzle or dust it with some powdered sugar, or with a large scoop of ice cream.
Expert tips
- Make sure to work with the phyllo pastry sheet carefully. Thaw it per the package instructions; otherwise, it could tear very easily.
- Take extra care when shaping the turnovers, so the filling does not ooze out.
- Make sure to cool the apple turnovers for a little bit for them to stabilize before serving.
This recipe for apple turnover is not vegan. You can, however, use vegan butter options and make it vegan.
Apple turnovers taste amazing as is, with a sprinkle of powdered sugar. I love serving hot turnovers with a scoop of vanilla ice cream.
Yes, you can. The texture of the turnovers will be slightly different, but there is no reason it would not work. You could also take a look at these apple roses that I make with puff pastry sheets, and also the pineapple quesitos .
More Recipes With Phyllo Sheets
- Best Homemade Baklava Recipe (Step-by-Step Guide With Phyllo)
- Byrek Me Spinaq | Albanian Spinach Pie
- Turkish Cigar Pastry - Savory Spinach And Feta Cigars
- Spinach And Paneer Samosas - Baked Spinach Phyllo Samosas
Recipe
Equipment
- ▢ Oven
Ingredients
- ▢ 9 sheets Phyllo Filo pastry sheets
- ▢ 2 Apples peeled and chopped into ½ inch pieces
- ▢ 4 tablespoon Brown sugar
- ▢ 1 teaspoon Cinnamon
- ▢ 3 tablespoon Butter divided
- ▢ a pinch Salt
- ▢ 1 teaspoon Corn starch
- ▢ 2 tablespoon Water
Instructions
Make the Apple Filling
- Wash, peel and chop the apples into tiny bite size pieces.
- Heat a pan and add the apples, brown sugar, 1 tablespoon of butter and a pinch of salt. Cook it on medium heat stirring all along until the apples are slightly tender and the brown sugar is melted and gooey.
- Make a slurry out of the corn starch and water and add it to the apple mixture. Cook it for 2 more minutes and then turn off the flame and let it cool a bit.
Make the Apple Turnovers
- Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don’t rip or tear when shaping.
- Melt 2 tablespoon of butter and keep it ready. Preheat the oven to 350 F and layer a baking sheet with parchment paper.
- Remove 9 sheets carefully from the package and keep them covered under a kitchen towel. They dry out pretty quickly, so it is important to keep them covered.
- Place one sheet on your work surface and brush the entire sheet with melted butter. Place another sheet on top of the first sheet and brush with melted butter. Do this one more time. There should be a 3 sheet layer.
- Cut the sheet stack into 2 vertically.
- Place a heap 1 tablespoon of filling on one corner of the pastry sheet. Fold the sheet over the filling diagonally (like a triangle) and then fold over again diagonally and again until you reach the end. The filling should be sealed by the pastry sheet on all the sides.
- Place the prepared pastry on the baking sheet and repeat the same with the remaining.
- Brush the filled pastries with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown. You might see the filling oozing out a little from a couple, but that should not matter. I was able to stuff it back inside when it was still warm.
- Remove from oven and let it cool a bit before serving.
- Serve it with some caramel sauce drizzled or dust it with some powdered sugar or with a large scoop of ice cream.
Notes
- Make sure to work with the phyllo pastry sheet carefully. Thaw it as per the package instruction as otherwise it could tear very easily.
- Take extra care when shaping the turnovers, so the filling does not ooze out.
- Make sure to cool the apple turnovers for a little bit for it to stabilize before serving.
Nutrition
More Desserts
- Coconut Almond Burfi
- Vellam Sadam | Sweet Jaggery Rice
- Crunchy Coconut Sesame Cookies
- Strawberry Shortcake Muffins
Apple Turnover with Phyllo Pastry
Equipment
- Oven
Ingredients
- 9 sheets Phyllo Filo pastry sheets
- 2 Apples peeled and chopped into ½ inch pieces
- 4 tablespoon Brown sugar
- 1 teaspoon Cinnamon
- 3 tablespoon Butter divided
- a pinch Salt
- 1 teaspoon Corn starch
- 2 tablespoon Water
Instructions
Make the Apple Filling
- Wash, peel and chop the apples into tiny bite size pieces.
- Heat a pan and add the apples, brown sugar, 1 tablespoon of butter and a pinch of salt. Cook it on medium heat stirring all along until the apples are slightly tender and the brown sugar is melted and gooey.
- Make a slurry out of the corn starch and water and add it to the apple mixture. Cook it for 2 more minutes and then turn off the flame and let it cool a bit.
Make the Apple Turnovers
- Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don’t rip or tear when shaping.
- Melt 2 tablespoon of butter and keep it ready. Preheat the oven to 350 F and layer a baking sheet with parchment paper.
- Remove 9 sheets carefully from the package and keep them covered under a kitchen towel. They dry out pretty quickly, so it is important to keep them covered.
- Place one sheet on your work surface and brush the entire sheet with melted butter. Place another sheet on top of the first sheet and brush with melted butter. Do this one more time. There should be a 3 sheet layer.
- Cut the sheet stack into 2 vertically.
- Place a heap 1 tablespoon of filling on one corner of the pastry sheet. Fold the sheet over the filling diagonally (like a triangle) and then fold over again diagonally and again until you reach the end. The filling should be sealed by the pastry sheet on all the sides.
- Place the prepared pastry on the baking sheet and repeat the same with the remaining.
- Brush the filled pastries with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown. You might see the filling oozing out a little from a couple, but that should not matter. I was able to stuff it back inside when it was still warm.
- Remove from oven and let it cool a bit before serving.
- Serve it with some caramel sauce drizzled or dust it with some powdered sugar or with a large scoop of ice cream.
Notes
- Make sure to work with the phyllo pastry sheet carefully. Thaw it as per the package instruction as otherwise it could tear very easily.
- Take extra care when shaping the turnovers, so the filling does not ooze out.
- Make sure to cool the apple turnovers for a little bit for it to stabilize before serving.
