- Total Time
We spike these easy-to-make pastries with ginger, but if traditional cinnamon is your choice, use about 1 1/2 teaspoons.
fresh apple(s)4 medium, Granny Smith, peeled, cored, and cut into 1/2-inch cubes
sugar1 ½ tsp
ground ginger1 tsp
phyllo dough6 sheet(s), (12 x 17-inch), thawed according to package directions
- Preheat the oven to 350°F. Spray a baking sheet with nonstick spray; set aside.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the apples, raisins, and 3 tablespoons of the sugar. Cook, stirring, about 3 minutes. Stir in the ginger and water; cook until the apples are tender and the liquid evaporates, 3–4 minutes. Let the mixture cool slightly, about 15 minutes.
- Place a scant 1/3 cup of the apple mixture in the center bottom of each strip. Place one sheet of the phyllo on a work surface with the long side nearest you. Spray lightly with nonstick spray and top with a second sheet. Spray lightly and top with a third sheet; spray lightly again. Cut the stacked phyllo sheets lengthwise into 3 strips. Fold each strip from the bottom right corner over the filling to the left side to form a triangle. Continue folding from corner to side, flag-style, to the top of each strip. Place the 3 triangles seam-side down on the baking sheet. Repeat with the remaining 3 sheets of phyllo and apple filling, making a total of 6 triangles.
- Lightly spray the turnovers with nonstick spray, then sprinkle with the remaining 11/2 teaspoons sugar. Bake until light golden, 20–25 minutes. Yields 1 turnover per serving.