These Apple Turnovers are made with phyllo dough, making them light, crisp, and flaky. They are filled with gooey apple cinnamon filling, drizzled with a simple vanilla glaze, and are completely vegan!
It is officially baking season, and I have been creating so many new Fall recipes! I've added a delicious, moist Vegan Pumpkin Bread, creamy and delicious Vegan Pumpkin Bars, and even a fluffy Vegan Apple Cake! I want to make sure I have something for everyone here on Earthly Provisions.
And today, I have another delicious and easy Fall recipe: Apple Turnovers with Phyllo Dough. These apple turnovers are impossibly flaky and crisp, thanks to layers of store-bought phyllo dough and butter! And the apple filling is easy to make and is so gooey and packed with cinnamon. You will make this recipe again and again.
Jump to:
Why You'll Love This Recipe
- This recipe requires basic, easy-to-find ingredients.
- And it utilizes store-bought phyllo dough, which keeps it easy!
- These Apple Turnovers with Phyllo Dough are completely dairy-free and vegan, so anyone can enjoy them.
- They are filled with a gooey apple cinnamon filling.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Granny Smith Apples: The gooey filling for these turnovers is really similar to the filling of my Apple Pie Cookies and Apple Pie Cupcakes! I love tart Granny Smith apples for this recipe.
Maple Syrup: The combination of apples, cinnamon, and maple syrup in the filling is incredibly delicious!
Vegan Butter: I like Country Crock Plant Butter Sticks, but use what you like. Brushing the phyllo dough with butter between each layer is what makes the apple turnovers bake up super flaky.
Store-Bought Phyllo Dough: Store-bought phyllo dough keeps this recipe quick and easy. You can find it in the freezer section of your grocery store, near the frozen pie crusts.
Make the Apple Cinnamon Filling
Step 1. Peel, core and quarter 2 large Granny Smith apples.
Then, slice the quarters in half lengthwise, and turn 90 degrees to slice thin slices.
Step 2. In a 10-12 inch stainless steel skillet, combine sliced apples, maple syrup, cinnamon, and salt. Cook for 5 minutes, stirring occasionally.
Then, combine cornstarch and water to form a slurry. Pour the slurry into the apples, stirring constantly until the mixture thickens, about 15 seconds.
Remove from heat and add non-dairy butter and stir until combined.
Pour the apple cinnamon filling into a heat-safe container and place into the refrigerator to chill for at least 1 hour.
How to Make the Turnovers
Step 1. Place a sheet of phyllo dough onto your work surface with the long side of the sheet running parallel to the edge of the counter.
Brush the dough with melted vegan butter, then take the left edge of the dough over to meet the right edge, folding the sheet in half.
Brush the top of the dough with butter again, then fold the left edge over to meet the right edge, folding in half once more.
Step 2. Brush the dough with butter once more, then scoop 3-4 tablespoons of apple cinnamon filling towards the bottom right side of the dough.
Step 3. To form the apple turnover, take the bottom left point of the dough and fold up and over the apple filling to create a triangle.
Then, flip the triangle up, then toward the left, then up again, and so on until there is no phyllo dough left to fold.
Step 4. Place the apple turnovers with phyllo dough onto a parchment-lined baking sheet and brush the tops with more melted vegan butter.
Bake the turnovers in a 425°F oven for 19-21 minutes or until the turnovers have puffed up and are golden brown.
Step 5. To make the glaze, whisk powdered sugar, non-dairy milk and vanilla until completely smooth.
Step 6. Use a spoon to drizzle the glaze over the turnovers. Serve warm.
Recipe FAQs
Place the turnovers into an airtight container and store at room temperature for up to 3 days.
I like to reheat them in a toaster oven for 5 minutes.
I like Granny Smith best. They are tart, which balances the filling, and they hold their shape through cooking.
Yes! Brushing each layer with butter helps the pastry puff up and become super flaky.
Expert Recipe Tips
Phyllo dough comes frozen, so don't forget to defrost it according to the package directions. Typically, it will defrost in the refrigerator overnight.
Also, phyllo dough dries out really quickly. So, don't open the package until all of your ingredients are prepped and ready, and keep the stack of sheets covered with a kitchen towel while you work.
Looking for More Easy Fall Recipes?
If you tried this Apple Turnovers with Phyllo Dough recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Apple Turnovers with Phyllo Dough
Equipment
- 1 10-12 Inch Stainless Steel Skillet
- 1 Vegetable Peeler and Chef's Knife
- 1 Pastry Brush
- 2 Baking Sheets
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Apple Cinnamon Filling
- 2 Large Granny Smith Apples
- ⅓ Cup Maple Syrup
- 1 ¼ teaspoon Cinnamon
- 1 Pinch Salt
- ¼ Cup Water
- 2 teaspoon Cornstarch
- 1 tablespoon Non-Dairy Butter
For the Turnovers
- 10 Sheets Phyllo Dough, defrosted see note!
- 10 tablespoon Non-Dairy Butter, melted and cooled
For the Vanilla Glaze
- 1 Cup Powdered Sugar, sifted
- 2 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
Instructions
Make the Apple Cinnamon Filling
- Peel, core, and quarter 2 large Granny Smith apples. Then, slice the quarters in half lengthwise, and turn 90 degrees to slice thin slices.2 Large Granny Smith Apples
- In a 10-12 inch stainless steel skillet, combine sliced apples, maple syrup, cinnamon, and salt. Cook for 5 minutes, stirring occasionally. While the apples cook, combine water and cornstarch in a small bowl.⅓ Cup Maple Syrup, 1 ¼ teaspoon Cinnamon, 1 Pinch Salt, ¼ Cup Water, 2 teaspoon Cornstarch
- Mix the cornstarch mixture until no lumps remain, then pour it into the apples, stirring constantly until the mixture thickens, about 15 seconds. Next, remove from heat and add non-dairy butter and stir until combined. Pour the apple cinnamon filling into a heat-safe container and place in thee refrigerator to chill for at least 1 hour.1 tablespoon Non-Dairy Butter
Make the Turnovers
- Preheat oven to 425*F. Line 2 baking sheets with parchment paper.
- Place a sheet of phyllo dough onto your work surface with the long side of the sheet running parallel to the edge of the counter. Take care to keep the remining sheets covered with a kitchen towel.10 Sheets Phyllo Dough, defrosted
- Brush the dough lightly with melted non-dairy butter, then take the left edge of the dough over to meet the right edge, folding the sheet in half. Brush the top of the dough with non-dairy butter again, then fold the left edge over to meet the right edge, folding in half again.10 tablespoon Non-Dairy Butter, melted and cooled
- Brush the dough with butter once more, then scoop 3-4 tablespoons of apple cinnamon filling onto the bottom of the dough towards the right side.
- To form the apple turnover, take the bottom left point of the dough and fold up and over the apple filling to create a triangle. Then, flip the triangle up, then toward the left, then up again, and so on until there is no phyllo dough left to fold. Repeat with the remaining sheets 9 sheets of phyllo dough.
- Place the apple turnovers onto a parchment-lined baking sheet, no more than 6 per baking sheet and brush the tops with more melted vegan butter.
- Bake the turnovers, one tray at a time, in a 425°F oven for 19-21 minutes or until the turnovers have puffed up and are golden brown. Allow them to cool for 10 minutes on the baking sheets before glazing.
Make the Vanilla Glaze
- In a medium bowl, combine powdered sugar, non-dairy milk, and vanilla. Whisk until the glaze is completely smooth.1 Cup Powdered Sugar, sifted, 2 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Use a spoon to drizzle the glaze over the turnovers. Allow the glaze to set for 20 minutes before serving.
Comments
No Comments