Phyllo pastry is pastry that is paper thin. Sheets of phyllo pastry can be bought at the grocery store in the frozen food section, for making these apple turnover pastries. They can usually be found by the frozen pie shells. The thin layers are thawed, separated and brushed with butter, and re-layered. You can now also purchase phyllo pastry that is pre buttered. You will notice that the fat content is higher, so that is how you can tell if what you are buying is already pre-buttered between the layers. These apple turnover pastries will be crisper than the commercial bakery ones, as they have none of the dough conditioning additives. I make them with 6 layers of phyllo, but you can add more layers for a thicker turnover. When working with Phyllo pastry, it must be completely thawed. Phyllo pastry dries out very fast, so while it is open and you are busy preparing each turnover, you will need to cover the pastry in between using it with a damp tea towel or a damp paper towel. These make a great addition to your morning coffee or cup of tea.
Apple Turnovers Pastries
1 package of phyllo pastry
3 apples, cored & chopped
Cinnamon to sprinkle
1/3 cup butter, melted
12 teaspoon brown sugar
1 egg, beaten
Sugar to sprinkle (optional)
Thaw the phyllo pastry. Wash and peel 3 apples. In a small container melt the butter. In a small container beat the egg. When the phyllo pastry is thawed unroll it. Cut into squares about 5 1/2 x 5 inches. There is no rule about the size, and you will often be adjusting the size of your cuts to the size of the phyllo sheets. Separate the sheets, and lightly brush butter between the layers, sparingly, for 6 layers. Place about 2 tablespoons of chopped apple on the stack of buttered phyllo pastry squares. Sprinkle the apples with 1/4 teaspoon of melted butter, cinnamon and 1 teaspoon brown sugar. Brush the beaten egg all around the edges of the pastry stack. Turn the one side of the pastry over to the other side, and press the egg edges together. Using a sharp knife cut 5 cuts into the pastry along the folded edge. Brush the top of the pastry with the beaten egg. Repeat this process for the next 11 pastries. Place on a parchment lined baking sheet. Sprinkle with optional sugar. Bake at 375 degrees for 10 – 12 minutes, or until golden.
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