Spiced Apple, Red Wine, and Cranberry Turnovers

November 30, 2011

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I love the smell of baked apples and spices this time of year. Making these turnovers was an excuse to fill the kitchen with nostalgic, seasonal smells. And to eat crispy, flaky turnovers.

This year, hand pies are all the rage and cake is a thing of the past. I couldn’t be happier about this as I am a fool for pie. Fruit and spices baked into crust- yes, please!

When brainstorming this recipe, I considered using premade pie crust, but opted to go with phyllo dough for more of a turnover, rather than a hand pie. The phyllo is light and flaky and not at all greasy, so you can eat these turnovers without all the mess. Another nice aspect of phyllo dough, is that it’s typically made with vegan ingredients which gives you the option of making these turnovers as a vegan dessert. Simply sub in vegan butter spread where butter is used.  You could also add pecans, walnuts, or pine nuts for more bulk, texture and flavor.

I could see these being a great option for a holiday party, something all the guests could enjoy. 

Ingredients: (makes about a dozen turnovers)

2 baking apples peeled, cored, and chopped (I used one sweet and one tart)

1 cup dried sweetened cranberries

1/2 cup raisins

zest of one orange (about 1 Tablespoon)

1/2 cup red wine

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp cloves

1 package of phyllo dough (I used The Fillo Factory vegan dough found at Whole Foods)

Directions: Mix the fruit, wine, orange zest, and spices in a bowl.  Set aside while you prepare the phyllo dough, allowing the mixture to marinate.

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Phyllo is paper thin and delicate to work with. Bring it to room temperature prior to handling.

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Lay the dough vertically. Set out 2 sheets and brush lightly with melted butter (or vegan butter). Then, place another 2 sheets on top and, again, brush with butter. Use a pizza cutter to cut the dough into thirds.

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Spoon a heaping portion of the fruit mixture onto the bottom portion of each section of dough.

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Fold the dough (starting at the fruit end) just like you’d fold an American flag.

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You should have a triangle shape, like so.

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Place the turnovers on a baking sheet and brush the tops with butter.

Bake at 350 degrees F for 18 to 20 minutes, until golden brown. DSC_0094

Unless you plan to eat them right away, allow the turnovers to cool before removing them from the baking sheet.

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Cooling the turnovers ensures they won’t get soggy. Plate them like so.

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I love biting through the crispy phyllo to the warm, tender fruit inside. Heaven.

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These are sweet enough for dessert, but I am a big fan of eating them for breakfast.

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They’re also great hot or cold and won’t last long!

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Other posts you may enjoy:

  1. Pear and Goat Cheese/Apple and Cheddar Hand Pies
  2. Whole Wheat Apple Turnover
  3. Apple, Apple Butter, and Brie Paninis
  4. Crispy Olive Bites
  5. Apple and Pomegranate Breakfast Crumble

{ 4 comments… read them below or add one }

Sarah Montgomery December 21, 2011 at 12:25 pm

I made these yesterday and they are so delicious! I’m not a big fan of nutmeg, so I upped the cinnamon and used ginger instead. Thanks for the recipe!

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Jen @ Keepitsimplefoods December 21, 2011 at 3:04 pm

Terrific! I’m so glad you liked them.

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Laura @ Sprint 2 the Table November 30, 2011 at 9:55 am

It’s like phyllo apple pie! With a twist. :) These would be great to make for holiday parties!

Reply

Jen @ Keepitsimplefoods November 30, 2011 at 9:59 am

Yes!

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