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Apple Cranberry Phyllo Turnovers

4.8(26)

by Ellie Krieger·published 2014-12-17

Dessert

Servings

8 servings (serving size 1 turnover)

Total time

—

Calories / serving

200 kcal

Ingredients (10)

serves

4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)apple
1/3 cup dried cranberriescranberry
1/3 cup packed light brown sugarbrown-sugar
1/2 teaspoon ground cinnamoncinnamon
1 pinch ground nutmegnutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold waterwater
6 sheets phyllo dough, thawed
3 tablespoons canola oilcanola-oil
4 ladyfinger cookies, crushed, divided
Cooking spraycooking-spray

Instructions (4 steps)

01Preheat the oven to 350 degrees F.
02In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
03Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.

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Not rich — missing servings, total time, or calories.