Crispy, crunchy, warm and savory, yet sweet, these are the things that make our easy refined sugar-free apple turnovers so incredibly delicious. They’re perfect for dessert, or breakfast, if you’re feeling a bit indulgent.
Have you ever had a Pillsbury apple turnover? They used to be one of my favorite desserts. As a kid, I loved everything about them. I loved making them, baking them, and eating them.
They were so easy to make. The dough was pre-cut, the apples were ready to go, they baked up all brown and flaky, and the icing was pre-made, all you needed to do was drizzle it over the top, in any pattern you wanted.
As incredible as those apple turnovers were, they also had their problems.
- It was really hard to wait for them to cool on the inside.
- I often burned the skin off of the roof of my mouth with the molten apple filling.
- They were NOT healthy!
Now that I’m and adult, and have some self control, those things are not an issue for me. Lies.
I blistered my mouth last week on one of these because I couldn’t wait. LOL!
HOW TO MAKE APPLE TURNOVERS AT HOME
Friends, this couldn’t be easier, and our turnovers are healthier than those made with puff pastry. We’ll get to that in a bit.
Lay out two pieces of phyllo dough and have some melted butter and a small bowl of water with a pastry brush ready to spread on the dough.
NOTE: PLACE A DAMP TOWEL OVER THE EXTRA DOUGH SO IT DOESN’T DRY OUT.
Fold the dough in half lengthwise.
Fold the top of the dough to the bottom so it forms a square.
Fill the center of the dough with about a half cup of the apple filling.
Brush a thin layer of water on the edges of the dough (this will help the dough stick together) and fold the top corner over to meet the bottom corner. It should look like a triangle.
Brush the top of the turnover with the melted butter and bake for approximately 30 minutes, or until the dough is puffy and golden brown.
WHY PHYLLO DOUGH IS BETTER THAN PUFF PASTRY FOR VEGANS
Most puff pastry isn’t vegan. It has butter and/or eggs in it. The only accidentally vegan one that we have found (let us know if you’ve found another brand) is made by Pepperidge Farms.
WHAT’S THE DIFFERENCE BETWEEN PHYLLO DOUGH AND PUFF PASTRY?
Phyllo dough doesn’t have as much fat as puff pastry. It dries out faster and you have to keep a damp towel on it while working with it so it doesn’t dry out and fall apart. It bakes up into a light, airy, flaky crust. It’s a little messy to eat, so have a plate or napkin nearby.
Puff pastry is more solid and has a lot more fat in it. It bakes up puffy, but not as flaky as phyllo dough. It’s like a cross between pie crust and phyllo.
HOW TO STORE YOUR VEGAN APPLE TURNOVERS WITH PHYLLO DOUGH
Store them in the refrigerator if you’re going to eat them within five days. For best results, reheat them in a 375 degree oven for 10 minutes so they become crispy again.
Store them in the freezer for up to a month. Make sure you separate them with pieces of parchment paper and put them in a freezer safe container. You can thaw them overnight in the refrigerator and then crisp them up in a 375 degree oven for approximately 10 to 15 minutes.
We like our turnovers with a dollop of vegan whipped cream and a sprinkle of cinnamon. You can also make an icing (Click Here for the recipe) to drizzle over the tops if you prefer.
Make our homemade apple turnovers and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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We use phyllo dough to make our flaky, warm and delicious homemade apple turnovers. They're easy and fun to make!
- 5 large Honey Crisp or Granny Smith apples peeled, cored and finely chopped
- ¼ cup plus 3 tbsp water divided
- 6 tbsp vegan butter divided
- 1 tbsp cinnamon
- 1 tbsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 FL OZ" rel="nofollow">pure vanilla extract
- 1 tbsp corn starch
- 1 package of frozen phyllo dough sheets thawed according to the instructions on the box
In a medium sauce pan on medium heat, add the apples, ¼ cup water, 3 tbsp butter, cinnamon, and vanilla and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for approximate 15 minutes, stirring frequently.
While the apples are cooking, whisk the cornstarch and 3 tbsp water together in a small bowl until smooth and creamy. Stir into the apples until fully incorporated. Cook the apples for five more minutes, or until they’re tender. Remove from the heat.
Preheat the oven to 350°F (176°C)
Take the pastry sheets out of the box and lay flat. Place a clean damp cloth over the sheets to prevent them from drying out.
In a small dish, melt the remaining 3 tbsp of butter and have a small dish of water and a pastry brush next to your work area
On a piece of parchment paper, peel two pieces of dough from the stack and lay them flat.
Fold them in half vertically.
Fold the vertical piece in half so it looks like a square.
Fill the center of the square with a half cup of apple filling. You an add more if you want them to be really full, but remember that you will only be able to make approximately 4 turnovers.
Brush a very thin layer of water on the edges of the dough so they stick together.
Fold one corner of the dough over the apple filling to form a triangle.
Brush a thin layer of the melted butter over the top. Repeat with the remaining apple filling.
Bake for approximately 30 minutes, or until they are puffy and golden brown. Let them cool for 10 minutes before eating.
Store in the refrigerator for up to five days or in the freezer in a freezer safe container, separated by sheets of parchment, for up to one month. Reheat to crisp them up in a 375°F oven for approximately 10 minutes. The Nutrition Facts are an estimate only.