Apple Strudel Turnovers
Sweetened apples are flavored with orange zest and juice and tossed with dried fruit, then rolled in phyllo dough to make these delicious turnovers.
- Servings: 6
Source: Martha Stewart Living, October 2000
- 2 red apples, such as McIntosh
- 3/4 cup coarsely chopped dried fruit, such as apricots, plums, and raisins Grated zest and juice of 1 orange
- 1/3 cup granulated sugar
- 4 phyllo pastry sheets
- 1 egg, beaten
- 1/2 cup sanding or crystal sugar
- Cooking spray
Core apples, and cut into 1/2-inch pieces. Place in a medium bowl, and combine with dried fruit, orange zest and juice, and granulated sugar. Toss until combined.
Heat oven to 375 degrees. Lay out 1 sheet of pastry, and spray lightly with cooking spray. Cover with another sheet of pastry. Cut in thirds lengthwise, and place 1/2 cup of fruit mixture at the end of each strip. Roll into a triangle. Place on nonstick baking sheet, and repeat with the remaining phyllo and apple mixture. Brush each triangle with beaten egg, and sprinkle with sanding sugar. Bake until golden, 18 to 20 minutes. Serve immediately.