Do you also love phyllo dough apple turnovers? This skinny version combines the delicious flavor with fewer calories. These apple pastries are delicious with crispy, flaky layers of phyllo dough enveloping sweet, cinnamon-spiced apple filling. Something we all love, don't we? Therefore, it's a great fall recipe!
Delicious Phyllo Dough Apple Turnover Recipe
I love Apple Turnovers; it's a Dutch sweet treat, which I probably eat way too much in fall and winter. So, when I made these apple turnovers it became a new favorite, which are great in flavor but less in calories. This is a skinny variant of the traditional apple turnovers because you don't use puff pastry and aren't covered with sugar on top.
One with a crispy bite, though, because of the filo pastry. So delicious.
Instead of sugar, I chose honey, a warm sweetener that fits the apple. I used an extra apple because I like a lot of filling. And with the addition of some walnuts, the taste became even better.
There had to be a tasting session after the apple turners were baked in the oven. 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 wish for.
This recipe is adapted from Pauline from Piens kitchen(Dutch blog).
Roll filo dough 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 to cover the apple.
Fold the sides inwards and then proceed further. Grease the last tip with some oil to make everything stick. To simplify, I made a film of rolling lumpia that you can use for this.
What do you need for Apple Turnovers with Phyllo Pastry Sheets?
To prepare this Phyllo Dough Apple Turnovers, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Apples: The apples are peeled and grated. Suitable apples are Elstar, Jonagold, or Golden Delicious. Firm apples with a sweet and sour taste.
- Raisins: The fruity, sweet filling. Let them soak in hot water, so they won't burn.
- Walnuts: Provide a nutty flavor. Toast them lightly for even more flavor. You can also replace the walnuts with pecans. If you have a nut allergy, omit the walnuts. You don't have to change anything in the recipe.
- Cinnamon: It has a sweet, woody flavor with a hint of lemon. We use it here ground.
- Honey: Provides a slightly herby sweetness.
- Phyllo Dough (Filo dough): Phyllo dough is a wafer-thin dough made from flour, water, and oil. Unlike puff pastry, it consists of a single layer of dough. It contains less fat and is lactose-free.
How to prepare Apple Turnovers using Filo Dough
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Grate the apple in a bowl with the soaked raisins, chopped walnuts, cinnamon, and honey. Mix well.
- Put the filo pastry in a diamond form in front of you. Scoop ¼ of the apple mix on the bottom m part.
- Roll the phyllo dough ⅓ up and fold the sides towards the middle. Then roll further until you've only got a small triangle of filo dough. Brush some oil on that part and roll until the roll is closed and you have a spring roll form. Put on a baking plate lined with baking paper.
- Brush all the apple turnovers with oil. Bake in a preheated oven at 430 °F (220 °C) until golden brown. Serve.
Tips, Substitutions, and Variations
- Apples: Instead of apples, use cubed pear (pear turnovers) or your favorite berries: blueberries and raspberries create a vibrant mix.
- Creamy: Put some cream cheese on top of the filling. You'll get a pudding-like fill, delicious.
- Advance: These turnovers can be prepared in advance (up to 24 hours before baking). Store them in the refrigerator on baking paper.
- Phyllo dough: You could use lumpia sheets or puff pastry if you can't get phyllo dough.
- Ensure your phyllo dough remains covered with a damp cloth while preparing the turnovers. Otherwise, it can dry out and become brittle.
- Don't overstuff your turnovers. You could cause them to burst open during baking.
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Phyllo Dough Apple Turnovers
Ingredients
- 3 tablespoons raisins
- 2 apples peeled, take the core out.
- 2 tablespoons walnuts coarsely chopped
- ½ teaspoon ground cinnamon
- 2 teaspoons honey
- 4 sheets filo dough thawed
- 2 tablespoons vegetable oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
430 °F or 390 °F. - Line a baking tray with baking paper.
- Soak the raisins in a cup of hot water for 10 minutes. Remove and dry the raisins.3 tablespoons raisins
- Grate the apple and put it in a bowl.2 apples
- Mix the raisins, walnuts, cinnamon, and honey with the apple.2 tablespoons walnuts, ½ teaspoon ground cinnamon, 2 teaspoons honey
- Put the filo pastry in a diamond shape in front of you.4 sheets filo dough
- Scoop ¼ of the apple mixture on the bottom part and roll once to cover the apple.
- Fold the sides towards the insight and roll the apple turnover further until you have a small tip.
- Brush some oil on the tip and roll further. You can find the link under the text “Roll filo dough apple turnovers” above if you want to see this roll-up on video.2 tablespoons vegetable oil
- Put the apple turnover on the baking sheet.
- Repeat for all sheets of filo pastry.
- Brush all apple turnovers with oil and slide the baking sheet into the oven.
- Bake for 20 minutes.
- Serve when they are still warm.
Notes
- Suitable apples are Elstar, Jonagold, or Golden Delicious. Firm apples with a sweet and sour taste.
- Instead of apples, use cubed pear (pear turnovers) or your favorite berries: blueberries and raspberries create a vibrant mix.
- You could use lumpia sheets or puff pastry if you can't get phyllo dough.
- Ensure your phyllo dough remains covered with a damp cloth while preparing the turnovers. Otherwise, it can dry out and become brittle.
- Creamy: Put some cream cheese on top of the filling. You'll get a pudding-like fill, delicious.
- Don't overstuff your turnovers. You could cause them to burst open during baking.
- Advance: These turnovers can be prepared in advance (up to 24 hours before baking). Store them in the refrigerator on baking paper.
- Refrigerator: Place them in an airtight container for up to two days.
- Freezer: Put them on a baking plate and freeze them, keeping them a few inches apart. When frozen, take the apple turnovers from the baking plate and place them in a freezer box or bag. Thaw in the refrigerator.
- Reheat: In a 350 °F (180 °C) oven for a few minutes, until warm and crispy.
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