Delicate and flaky easy Apple Turnover with Phyllo (Filo) Pastry Sheets is the perfect dessert to make this holiday season to entertain your guests.
My theme for this week's BM is 'Fall fruit Desserts' and my favorite fruit to work with are the apples. Apples are so versatile and they hold up really good to cooking and baking. With the availability of ready to use phyllo pastry sheets and puff pastry sheets, making pastries have become much more easier.
These easy apple turnovers made with Phyllo Pastry sheets is a perfect example for this. It is as simple as making a filling, using it to stuff the thawed phyllo pastry sheets and then baking them.
My first experience with phyllo sheets is when I made Baklava. It was so overwhelming to use these sheets the first time as the phyllo sheets are super thin and very fragile. If not thawed properly or handled properly, they could tear very easily making it quite hard to work with. But after using them a few times, we start to understand the sheets much better.
I use the Phyllo pastry sheets for many dessert as well as savory recipes. I will list the recipes that I make using the phyllo sheets below. The only brand I have ever used is Athens Fillo Dough. Last week, I made savory Filo shells and that was the first time, I used the Athens mini Phyllo (Filo) shells. It was so easy and fun to use and the possibilities are endless when it comes to the choices of filling.
For the easy Apple Turnover made with Phyllo pastry sheets, I used a simple Apple pie like filling. I cooked the apples with brown sugar, cinnamon and some butter and then used this to fill the pastry sheets.
Ingredients to make Apple Turnover with Phyllo Pastry - Makes 6 medium turnovers
- Phyllo (Filo) pastry sheets - 9
- Apples - 2 (peeled and chopped into ½ inch pieces)
- Brown sugar - 4 tbsp
- Cinnamon - 1 tsp
- Butter - 1 tablespoon + 2 TBSP
- Salt - a pinch
- Corn starch - 1 tsp
- Water - 2 tbsp
Procedure to make Apple Turnover
Make the Apple Filling
- Wash, peel and chop the apples into tiny bite size pieces.
- Heat a pan and add the apples, brown sugar, 1 tablespoon of butter and a pinch of salt. Cook it on medium heat stirring all along until the apples are slightly tender and the brown sugar is melted and gooey.
- Make a slurry out of the corn starch and water and add it to the apple mixture. Cook it for 2 more minutes and then turn off the flame and let it cool a bit.
Make the Apple Turnover -
- Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don't rip or tear when shaping.
- Melt 2 tablespoon of butter and keep it ready. Preheat the oven to 350 F and layer a baking sheet with parchment paper.
- Remove 9 sheets carefully from the package and keep them covered under a kitchen towel. They dry out pretty quickly, so it is important to keep them covered.
- Place one sheet on your work surface and brush the entire sheet with melted butter. Place another sheet on top of the first sheet and brush with melted butter. Do this one more time. There should be a 3 sheet layer.
- Cut the sheet stack into 2 vertically.
- Place a heap 1 tablespoon of filling on one corner of the pastry sheet. Fold the sheet over the filling diagonally (like a triangle) and then fold over again diagonally and again until you reach the end. The filling should be sealed by the pastry sheet on all the sides.
- Place the prepared pastry on the baking sheet and repeat the same with the remaining.
- Brush the filled pastries with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown. You might see the filling oozing out a little from a couple, but that should not matter. I was able to stuff it back inside when it was still warm.
- Remove the apple turnover from oven and let it cool a bit before serving.
- Serve it with some caramel sauce drizzled or dust it with some powdered sugar or with a large scoop of ice cream.
Expert tips
- Make sure to work with the phyllo pastry sheet carefully. Thaw it as per the package instruction as otherwise it could tear very easily.
- Take extra care when shaping the turnovers, so the filling does not ooze out.
- Make sure to cool the apple turnovers for a little bit for it to stabilize before serving.
Frequently asked questions
This recipe for apple turnover is not vegan. You can however use vegan butter options and make it vegan.
Apple turnovers tastes amazing as is with some sprinkle of powdered sugar. I love serving hot turnovers with a scoop of vanilla ice cream.
Yes you can. The texture of the turnovers will be slightly different, but there is no reason it would not work. You could also take a look at this apple roses that I make with puff pastry sheet and also the pineapple quesitos.
More recipe with phyllo sheets
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Apple Turnover with Phyllo Pastry
Equipment
- Oven
Ingredients
- 9 sheets Phyllo Filo pastry sheets
- 2 Apples peeled and chopped into ½ inch pieces
- 4 tablespoon Brown sugar
- 1 teaspoon Cinnamon
- 3 tablespoon Butter divided
- a pinch Salt
- 1 teaspoon Corn starch
- 2 tablespoon Water
Instructions
Make the Apple Filling
- Wash, peel and chop the apples into tiny bite size pieces.
- Heat a pan and add the apples, brown sugar, 1 tablespoon of butter and a pinch of salt. Cook it on medium heat stirring all along until the apples are slightly tender and the brown sugar is melted and gooey.
- Make a slurry out of the corn starch and water and add it to the apple mixture. Cook it for 2 more minutes and then turn off the flame and let it cool a bit.
Make the Apple Turnovers
- Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don't rip or tear when shaping.
- Melt 2 tablespoon of butter and keep it ready. Preheat the oven to 350 F and layer a baking sheet with parchment paper.
- Remove 9 sheets carefully from the package and keep them covered under a kitchen towel. They dry out pretty quickly, so it is important to keep them covered.
- Place one sheet on your work surface and brush the entire sheet with melted butter. Place another sheet on top of the first sheet and brush with melted butter. Do this one more time. There should be a 3 sheet layer.
- Cut the sheet stack into 2 vertically.
- Place a heap 1 tablespoon of filling on one corner of the pastry sheet. Fold the sheet over the filling diagonally (like a triangle) and then fold over again diagonally and again until you reach the end. The filling should be sealed by the pastry sheet on all the sides.
- Place the prepared pastry on the baking sheet and repeat the same with the remaining.
- Brush the filled pastries with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown. You might see the filling oozing out a little from a couple, but that should not matter. I was able to stuff it back inside when it was still warm.
- Remove from oven and let it cool a bit before serving.
- Serve it with some caramel sauce drizzled or dust it with some powdered sugar or with a large scoop of ice cream.
Notes
- Make sure to work with the phyllo pastry sheet carefully. Thaw it as per the package instruction as otherwise it could tear very easily.
- Take extra care when shaping the turnovers, so the filling does not ooze out.
- Make sure to cool the apple turnovers for a little bit for it to stabilize before serving.
Vicki says
I love this recipe. Precooking the filling is so easy and takes the guesswork out of how long the apple variety used will take to cook/how much moisture it will release. Folding the dough into repeating triangles to enclose the filling makes for no worries about sealing or potential leaking. I love using fillo rather than puff pastry to reduce the fat. This has a minimum of added fat, but came out plenty light and flaky. I'm no longer intimidated by the idea of working with fillo dough.
Sandhya Ramakrishnan says
I am so happy that you liked the recipe. I love phyllo dough and I am sure you will love working with them.
Marleen says
I made peach tarts with the phyllo dough today. I can’t believe how easy it was and the results are so decadent….this will be my go to from now on. I can’t wait to try some of your other recipes. Thank you!
Sandhya Ramakrishnan says
Marleen, thanks so much for trying the recipe and Peach tart sounds so delicious. DO try some other recipes as well and let me know how you liked them.
W. Beard says
These look amazing! Thank you for this simple dessert idea.
I just have a suggestion—an experienced cook could figure this out, but the novice might have difficulties. The directions say to cut the stacked pastry sheets into two pieces “vertically.” This is meaningless because we don’t have any idea how the sheets were initially oriented on the work surface. Maybe, for clarity, it would be better to say lengthwise, or cut across the longest side.
Sandhya Ramakrishnan says
Thanks for pointing it out! I will make a change and keep this in mind. I was hoping the pictures would help, but specifically mentioning is important. Thanks again!
Poonam bachhav says
Apple turnovers look absolutely flaky amd delectable ! Using phyllo sheets to make this flavorful dessert is brilliant .
Lata Lala says
For making apple turnovers the usage of filo pastry sheets is an amazing idea. It cannot get easier than this. Perfect fall recipe worth trying.
Padma Veeranki says
These apple turnovers look so flaky and delicious...Perfectly baked with beautiful texture. Love the idea to use phyllo pastry to make them. I'm in love with these yummy apple turnovers...
Veronika Sykorova says
These look delicious! I've been on the hut for phyllo dough for a while now, as soon as I find some I'm making these!
Tammy says
I love the idea of using phyllo over puff pastry...such a delicious dessert! I love apple turnovers...I have phyllo on hand so I'll be making these over the holiday break for sure!
Loreto Nardelli says
Phyllis pastry always makes me nervous well the thought of making it! Lol. They are so thin and delicate, however when put together it is layer upon layer of texture and flavor! As a child apple turnovers were one of my favorites. I remember we had a bakery deliver right to our house. The thought of using Phyllis for the pastry is pure generous! I am so craving one of these now!
Nice work!
Sandhya Ramakrishnan says
Love it when certain recipes brings back childhood memories. Thanks 🙂
Kushigalu says
Love to have this delicious apple dessert anytime of the year. One of my favorites.
Sandhya Ramakrishnan says
Thanks!
Mayuri Patel says
Oh my! These apple turnovers must be so flaky and delicious. What a brilliant idea to use phyllo pastry to make them. I'm now craving for apple turnovers.
Denise says
Phyllo dough is so great! What an easy recipe and such delicious results. Thanks for sharing your recipe!
Sandhya Ramakrishnan says
Thanks! Phyllo is very convenient to make this quick dessert.
Seema Sriram says
I don't think apple turnovers can get easier than this. I have a pack of phyllo dough sitting in my fridge so that is coming out this week for sure to make this recipe.
Nicoletta De Angelis Nardelli says
I have never made turnovers with filo pastry but now there's nothing else I can think of! Love the crunch and buttery flakiness of filo, combined with soft cinnamon apples. Delicious!
Sandhya Ramakrishnan says
Thanks a lot! It is very convenient and easy to make it in a hurry 🙂
Addison says
I can only imagine how delicious that apple filling is! So yummy!
Sandhya Ramakrishnan says
Thanks
Tracy says
These were so delicious! My family absolutely loved it and I loved how easy they were to make! Saving it as a must make every apple season!
Sandhya Ramakrishnan says
Thanks a lot Tracy!
Chef Dennis says
Hmm yum! This Apple Turnovers with Phyllo Pastry is making me drool right now! A bite of this is heaven!
Sandhya Ramakrishnan says
Thanks a lot! These are addictive and works great with a scoop of ice cream 🙂
Daniela says
These turnovers sound just great! I've got some phyllo pastry sheets in the fridge and that's the perfect recipe to use them in.
Sandhya Ramakrishnan says
Thanks Daniela! You will love them. Give it a try 🙂
Bernice Hill says
Phyllo sheets are so convenient for wrapping up delicious treats. These apple turnovers look very delicious and simple to make.
Sandhya Ramakrishnan says
Thank you! They are very convenient and tastes delicious as well.
Meryl says
I just made these and they were delicious! This is one of my first experiences with phyllo dough and I was really nervous, but it was easier to use than I thought it would be. I used 2 tablespoons of apple instead of 1 and sprinkled cinnamon sugar between phyllo layers and it turned out great! I would absolutely recommend this recipe!
Sandhya Ramakrishnan says
Thank you so much for trying the recipe. I love working with phyllo and I am so glad that it worked well for you.
norahmly says
they were very good but there was too little filling next time i will double the recipie
Sandhya Ramakrishnan says
Thanks for trying!
Varada says
What a perfect snack for a cold fall day. They look perfectly baked with beautiful texture. The pictures are amazing!
themadscientiststskitchen says
Love the turnovers looks yummy.
Chef Mireille says
lovely instant turnovers with the use of phyllo
Priya Srinivasan says
Looks delicious sandhya ! I too bought some phyllo sheets to try baklava, you are tempting me to try another apple dessert now!
Sapana Behl says
I once made apple turnovers with home made pastry sheet. Using phyllo is a nice idea. They are just perfect for the Fall season.
Srividhya Gopalakrishnan says
Love your phyllo sheet recipes. These are simply great and perfect thanksgiving recipe as well.
Priya Suresh says
Looks like you are enjoying making some delightful dishes with phyllo sheets, apple turnovers rocks Sandhya.
Srivalli says
I have this on my todo list for a long time Sandhya, never came around to make this..your version looks so sinful!..
Priya says
Looks mouth watering. Loved this idea, surely kids will love it.
harini says
They look very tempting and doable. I have a pack of phyllo sheets and I shall try it out soon.