Are you anticipating the flavors of fall? The scent of apple pie wafting out of the oven combined with the taste of succulent roasts, aged cheeses and fresh bread make autumn one of the most delightful food seasons of the year.
It’s satisfying to take a step back from our expectation of year ‘round produce and savor the flavors unique to this season. And in Washington, fall means apples.
So, in celebration of fall, we’ve cooked up a batch of cherry apple turnovers. Layers of phyllo dough enclose cinnamony apple slices and sour cherries in a bronzed, flaky crust. These turnovers are much easier to make than a traditional apple pie (and lighter too).
Cherry Apple Turnovers
By Published: September 8, 2011
- Yield: 8 turnovers
- Prep: 20 mins
- Cook: 20 mins
Are you anticipating the flavors of fall? The scent of apple pie wafting out of the oven combined with the taste of succulent …
Ingredients
- 4 Gala apples
- ⅓ cup Chukar Totally Tart Cherries
- ⅓ cup brown sugar packed
- ½ teaspoon cinnamon
- 1 pinch nutmeg
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 8 sheets phyllo dough
- 3 tablespoons canola oil
Instructions
- In a skillet cook the apples, cherries, brown sugar, cinnamon and nutmeg over medium-low heat until soft and golden brown (about ten minutes). Then add the cornstarch and water. Let simmer three minutes.
- Meanwhile, lay one sheet of phyllo dough out on a cutting board. Brush lightly with oil. Lay another sheet of phyllo over the top of the first. Smooth and brush with oil. Repeat until four layers are stacked.
- Cut in four strips.
- Place a little of the filling on the bottom left corner of the dough. Fold in a triangle and continue folding up (as if you are folding a flag).
- Brush the tops of the turnovers with oil to seal the edges. Repeat with another four layers of phyllo for a total of eight turnovers.
- Bake 20 minutes at 350°F. Enjoy!
WordPress Recipe Plugin by ReciPress
