Monday, October 5, 2009
I have a confession to make : for a while now I am trying to be more health-conscious....hence the calories posts... and because I will not give up dessert, I figured there has to be a way to work around all those calories one can find in a regular puff pastry turnover and still get that wonderful taste.
All those things said, I used apples as they are my favorite fruit ever which I nested in a few delicate layers of phyllo dough.
I've said it before, you can make your own phyllo at home, but for now I used the store bought type.
The home-made version of phyllo dough is to come at a later time.
*** I have just discovered that my blog and this recipe are featured HERE (http://www.athensfoods.com/news/inthenews.aspx). Thank you !
2 fairly large Granny Smith apples (or any other tart kind)
1 Gala apple (or any other sweet, ripe apple)
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 TBSP cornstarch or all purpose flour
1/2 teaspoon lemon or orange zest
3 to 6 TBSP sugar or splenda
1/2 package of phyllo dough (1 bag)
butter flavored spray oil OR 3 TBSP melted butter, margarine or oil
Considering that most of the phyllo dough packages are found in the freezer section of your local supermarket, I will need to tell you that the proper way to thaw the dough for this dish is to leave it in the fridge for 6 hours.
If you hurry and think that the kitchen counter would be a better alternative, you will discover that the dough will soften up and become a sticky mass - which is NOT what you want.
Wash, peel, core and cube the apples to 1/2 inch cubes.
Then transfer to a saucepan and add the sugar, juice, cinnamon, cornstarch and zest and cook on medium heat for 5 to 10 minutes, stirring continuously until apples soften.
At this point you will need to taste the apple filling and adjust the taste to sout your personal preference (that's why I said 3 to 6 TBSP sugar).
Lay 2 sheets of dough on your work surface and spray half of the surface lengthwise or the whole sheet with oil or brush with oil, melted butter or margarine.
Fold one side over, lengthwise and place one big spoonful of apple filling at one end, making sure it is placed right in the corner.
Now start folding from one side to the other, making sure your triangle / turnover is nice and neat.
After your first flip you can spray more oil if you desire, but it is not absolutely necessary.
Do not worry, the apples will be tucked in just right and they will not ooze out. That is - if you do things right.
Normally you need to have 12 turnovers, but I made 2 big ones, so I have less than 12.
After arranging them on your baking sheet you will need to spray them again with oil.
The turnovers will need to be baked on a silpat silicone mat or on a parchment lined baking sheet in a preheated oven at 375 F for 10-20 minutes, until they look golden - brown and delicious.
Check on them at the 10 minutes mark.
When done, they should look crisp and flaky.
Here is the bottom, nicely browned.
You can powder some confectioner's sugar on top for a nice look.
I stored mine in the fridge, in a covered plastic container, but if you do that and they soften up, then the fix is to cook them for 3 minutes on each side at 400 F.
I'm sure they also freeze well.
Posted by Cat at 7:14 AM