Apple Turnovers with Phyllo Dough

Apple Turnover with phyllo dough cut in half to show the interior.

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Apple Turnovers with Phyllo Dough

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!

Prep Time30

Cook Time20

Chill Time1

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Turnovers

Calories: 222kcal

Author: Megan Calipari

Cost: $4

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.

Notes

Phyllo dough comes frozen, so be sure to defrost it according to the package directions.

It also dries out quickly, so be sure to keep the stack of sheets covered with a kitchen towel the entire time you are making the turnovers.

Nutrition