Those who know me well will vouch for my insatiable craving for chocolate. Even as a self proclaimed chocoholic, I prefer something different every now and then. When it comes to fruit desserts, hubby and I don’t see eye to eye. Not particularly fond with fruit, he can be quick to canceling out fruit dessert ideas. As of late, however, he has been improving. I once made apple pie and we practically fought over the last slice. I also made that blueberry pear cobbler and he gave it a thumbs up. I decided to make a dessert using apples and blueberries. We miraculously came to an agreement to make turnovers. Once they were made, not only did hubby give his approval but he also gave me permission to make these turnovers again. I think I may be gradually converting him to enjoy or at least tolerate fruit. Fingers crossed
Anyhow, most turnovers use pastry dough. In the past, I have used pastry dough to make danishes, turnovers and other pastry desserts. Most people I know recommend filo dough as a healthy alternative which I did. People who are more health conscious prefer to use filo dough over puff pastry as it doesn’t contain any oil, butter, or margarine. Filo dough tends to be more flaky and delicate and therefore one should be careful when handling with it. While filo dough is usually bought already frozen, I may attempt to make my own filo dough and will hopefully be sharing a recipe with you soon. You can also use pie dough for this recipe as well if you choose to.
- 2 medium tart apples cored, peeled and thinly sliced
- 1/4 cup of brown sugar
- 1 teaspoon of cinnamon
- A dash of nutmeg
- 2 teaspoons of cornstarch
- 1 teaspoon of leamon juice
- 2 tablespoons of water
- 1 12 o bag of frozen blueberries
- 3 sheets frozen phyllo dough (17 x 12-inch rectangles), thawed
- 1 egg beaten
Preheat oven to 350 degrees F. In a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples, blueberries and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth, and removing only one sheet at a time. Using a sharp knife, cut the stack lengthwise into 4 strips. Brush inside with egg. For each turnover, spoon about 1/4 of the filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding to form a triangle that encloses the filling, using the entire strip. Repeat with remaining strips of phyllo and filling. Brush each triangle with the remaining egg mixture. Place each turnover on a sprayed baking sheet. Bake for 15 minutes or until golden brown.
Yields 4 servings