Apple Pie Turnovers Apple Pie Turnovers

Apple Pie Turnovers Image by: Jodi Pudge Author: Jennifer Bartoli and The Canadian Living Test Kitchen Source: Canadian Living Magazine: September 2016

These flaky wonders are a hand-held spin on apple pie. Cover the phyllo pastry with a damp tea towel to prevent the remaining sheets from drying as you assemble the turnovers.

  • Prep time 35 minutes
  • Total time 45 minutes
  • Portion size 8 servings




Filling: In nonstick skillet, melt 2 tbsp butter over medium heat; cook apples, brown sugar, cinnamon and 3 tbsp water, stirring occasionally, until apples are softened and liquid is thickened, about 8 minutes. Let cool completely.

Pastry: In small bowl, melt 1/3 cup butter. Place 1 sheet of the phyllo on work surface with 1 long end facing you; keep remainder covered with damp towel (to prevent drying out). Brush phyllo with some of the butter; top with second sheet of phyllo. Cut crosswise into quarters; spoon rounded 2 tbsp of the apple mixture onto bottom corner of each. Working with one-quarter at a time, fold bottom corner upward and sideways to line up bottom edge with side edge, cover filling and form triangle; continue folding bottom corner upward and sideways to end of strip. Repeat with remaining phyllo sheets and all but 1 tsp of the butter.

Arrange, 1 inch apart, on parchment paper–lined rimmed baking sheets. Brush tops with remaining butter; sprinkle with brown sugar and cinnamon. Bake, 1 sheet at a time, in 425°F oven until golden, 8 to 10 minutes.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 137 mg
  • Sugars 13g
  • Protein 1 g
  • Calories 185
  • Total fat 11 g
  • Potassium 69 mg
  • Cholesterol 28 mg
  • Saturated fat 7 g
  • Total carbohydrate 21 g


  • Iron 6
  • Folate 5
  • Calcium 2
  • Vitamin A 9
  • Vitamin C 3
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Baking & Desserts

Apple Pie Turnovers