It’s foodblogswap time again and this time I was allowed to cook from Pauline from Piens kitchen(Dutch blog). Pien’s kitchen cooks without packages and sachets and refined sugars. And I think it’s always nice to have a look around on someone else’s blog and see the great things they’ve come up with. And then I came across this recipe for apple turnovers baked in the oven. Because you don’t use puff pastry and sugar on the puff pastry, this is a skinny variant of the traditional apple turnovers. One with a crispy bite though through the use of the filo pastry. And in the fall this is such a typical recipe that is always received here with a lot of cheers.
When I read the recipe I decided to go for honey, a warm sweetener that fits the apple. I used extra apple because I like a lot of filling. And with the addition of some walnuts, the taste became even fuller.
After the apple turners were baked in the oven, of course there had to be a tasting session. No problem for us and the only thing we found unfortunate? That there was only one for everyone. Well, you have to leave something to be desired for future use.
Roll apple turnovers
This apple turnover rolls the same way you would do with a lumpia. You put the filo pastry in a rhombus in front of you. Lay down some of the apple mixture on the bottom and roll once so the apple is covered. Fold the sides inwards and then roll further. Grease the last tip with some oil to make everything stick. To make it simple, I made a film of rolling lumpia’s that you can use for this. You can find it here.
Skinny apple turnovers
This post is also available in: Dutch