Friday, April 29, 2011
Alfred's all-time favorite pastry is apple turnovers. So, for his birthday I made him some - but, of course, I couldn't resist healthy-ing them up a bit. Rather than using puff pastry (which is mighty tasty, but full of butter) I used philo dough. And, rather than sweetening the filling with sugar, I used honey. The result was awfully pretty and he assures me they were very tasty! I think they would work equally well as part of a special breakfast/brunch or as a dessert (especially if served with a scoop of vanilla ice cream).
Apple Turnovers (Makes 8-10 Turnovers):
1 Package of Philo Dough, thawed (I only used half of the the box)
Olive, Grapeseed, or Melted Coconut Oil for brushing on the dough
3 Large Firm Sweet Apples, such Fuji of Gala (peeled, cored and chopped)
1/2 Cup Raisins
1/4 Cup Honey (or Agave for a Vegan Substitute)
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Pinch of Cloves
1/2 Cup Water plus 2 Tablespoon
2 teaspoon Cornstarch
1 egg, beaten with 1 Tablespoon of Water
1) Prepare the filling: In a medium saucepan, combine the apples, raisins, honey, spices, and 1/2 cup of water. Bring to a simmer and cook until the apples are just tender (10-15 minutes). Meanwhile, combine the remaining 2 tablespoons of water and the cornstarch. Add the cornstarch mixture to the apples, stirring just until the mixture is thickened. Remove from heat and allow to cool completely.
2) Assemble the turnovers:
***But, first a bit of advise. Philo dough is very thin - because of this it can be a bit of pain to work with. The secret is to work as quickly as possible so the dough doesn't dry out - keeping the dough covered while you work is helpful in this regard. Also, you have more dough than you need for this recipe so if a couple pieces tear, just throw them away and move on!
Okay now to the assembly. First, preheat your oven to 400 degrees, and line a large baking sheet with parchement paper.
Next, on a clean, dry surface, stack two sheets of philo dough on top of one another, brush the top layer with just a bit of oil - you really just need to barely coat it, add two more layers of dough, brush the top one with oil, and then add one final piece of dough on top. So, you should have 5 layers of dough in the end. Use a very sharp knife to cut the stacked sheets lengthwise into two long strips. Place a heaping tablespoonful of the cooled apple filling in the corner of one end on each strip of dough. Fold the corner over like you would fold a flag, then fold it down, then over, then down, until you get to the end of the strip! Place the turnover, seem side down on the parchment lined baking sheet and repeat the process until you have used up all of your filling.
3) Topping (optional): Lightly brush the beaten egg mixture over each turnover, then sprinkle with almonds and cinnamon sugar.
4) Baking: Place the baking sheet in the over and let the turnover cook 15-20 minutes, until they are nicely browned and crispy!
As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Sweet Tooth Friday, Sweets for a Saturday, and Nifty Thrifty Sunday.Check out all the great recipes other bloggers have contributed!