Friday, April 29, 2011

Apple Turnovers

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

Optional Topping:
1 egg, beaten with 1 Tablespoon of Water
Cinnamon Sugar
Sliced Almonds

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!


  1. Oh yum! I love working with philo, but I can never get it as pretty as yours. Thanks for the tips, and thank you for sharing on Midnight Maniac.

  2. What a great dessert. I would love to make these...
    I wonder what I could use to make them gluten free?

  3. Thanks Rhi! Philo can be a bit of pain. I have figured out that using a few more layers makes a big difference. The first time I only used 3 and I had a lot of "leaks" - when I went up to five the results were much better looking and Alfred liked the taste and texture better with the extra dough!

    Judee - Thank you! I'm not aware of any gluten free philo dough, but you could use the filling and gluten free pie crust to create gluten free apple hand pies! Let me know how this works out if you give it a try!

  4. That looks delicious! Beautiful photo!

  5. These look divine! I love turnovers! :) I eat gluten free, but I recently found a recipe for GF Puff Pastry, so I think I'll try it out!

  6. Thanks our Italian Kitchen! We're so happy you stopped by!

    Tressa - Thank you! I (Ashlie) eat g-free too, these were a special treat for Alfred who eats g-full :). I might have to look into the GF puff pastry for myself in the future!

  7. Here is the recipe for GF puff pastry. I have not tried it yet, but it looks promising.

  8. Thanks Tressa - I don't usually eat white rice flour or butter, but I might have to make an exception. I love a fun kitchen challenge, and I've always wanted to try a lamenated dough! It also looks like her results were excellent :)

  9. This recipe looks delicious. I love apple turnovers and will definitely be trying your recipe.

    I'm a new follower, just came from Full Plate Thursday. Please stop by when you have a chance.

    Thanks for sharing,

  10. Joanne - Thank you so much for stopping by, I can wait to head over to your blog too! Please let us know what you think of the recipe when you give it a try!

  11. These Apple Turnovers remind me of the ones that my Grandmother used to make. I really wish I could have one right now. Thank you so much for sharing with Full Plate Thursday!

  12. Miz Helen - What a nice memory! I hope you get to try out the recipe so you can enjoy them!

  13. Just happen to have philo dough in the freezer. These look so good. My husband likes anything with apples. We shared the Apple Strudel cheesecake this week at The Cheesecake Factory. Not quite as healthy as these. :-)

    Followed you here from The Girl Creative.


  14. These look the almonds on top! Thanks for linking up to Foodie Friday. I hope to see you again next week!!

  15. Pamela - Everyone's gotta slurge every now and then and what better place than Cheesecake Factory :) I hope you and your hubby like these!

    LBR - The almonds are a nice touch, not only are they pretty, but they add a bit of extra crunch! See you next week for sure!

  16. I just wanted to let you know that I featured you at today's {nifty thrifty sunday}! Come on over and grab a button if you'd like and link up more of your creativity! :)
    Vanessa @ {nifty thrifty things}

  17. Vanessa - Wow! Thanks! We'll be linking up this week ASAP!