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Apple turnovers with honey cranberries

Servings:
Makes 8 servings
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Ingredients

  • 8 small or 6 medium apples (about 1 1/2 pounds) peeled, cored, and roughly chopped in about 1/2-inch pieces
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 32 teaspoon (9- by 14-inch) sheets whole wheat phyllo dough, thawed in the refrigerator
  • 4 tablespoon (1/2 stick) unsalted butter, melted
  • 1 pint cranberries
  • 1/2 cup honey or sugar

Preparation

Baking Directions:

Heat the oven to 375 degrees.

Line a baking sheet with parchment paper.

Combine the apples, sugar, cornstarch, and cinnamon in a large bowl.

Set the phyllo on your work surface and cover with a piece of plastic and a damp towel to keep it from drying out.

Remove two sheets, stack them in front of you, and brush them with some butter.

Put about 1/2 cup of the apple mixture at one end of the phyllo strip and fold it in half lengthwise to cover the filling and brush the top with more butter.

Begin folding the filled section of the phyllo to form triangles back and forth along the length of the strip, like folding a flag.

Keep folding the triangle back and forth until you reach the end of the sheet.

Transfer the turnover to the prepared baking sheet, seam side down, and brush it with a little more butter.

Repeat with the remaining phyllo sheets and apple mixture.

You should have 8 turnovers.

Bake the strudels until deeply golden and crisp (it’s okay if they ooze a little juice), 25 to 35 minutes.

(You can make these up to several hours ahead.

Put in a 400-degree oven for a few minutes to warm and crisp just before serving.)

Meanwhile, put the cranberries and honey in a medium saucepan over medium-low heat.

Cover and cook, stirring occasionally, until the berries are broken, 10 to 15 minutes.

Serve the turnovers warm or at room temperature, with a spoonful of the sauce.