Filled with crisp apples and tart cranberries accompanied by cinnamon and sugar, these flaky turnovers make for a sweet vegan friendly pastry treat.
- 18 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1/4 cup vegan butter, melted
- 2 baking apples, 1/2″ diced (such as Granny Smith & McIntosh)
- 1/2 cup fresh cranberries, coarse chopped
- 1 tablespoon lemon juice
- 1/2 cup cane sugar
- 1/2 teaspoon cinnamon, ground
- 1/8 teaspoon salt
- 1/2 cup vegan bread crumbs
- 1/4 cup confectioners’ sugar
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a medium bowl, combine apples, cranberries, lemon juice, sugar, cinnamon and salt.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Lay one sheet of phyllo on work surface with short end nearest you. Lightly brush one lengthwise half with butter. Fold unbuttered half onto buttered side, yielding a strip 4 1/2″ x 14″. Place 1 teaspoon bread crumbs 2″ from end of strip and then 1 heaping tablespoon of apple mixture on top of crumbs. Fold one corner of phyllo diagonally over the filling to opposite edge to form a triangle. Continue to fold triangle onto itself. Place on baking tray and brush lightly with butter. Repeat procedure with remaining phyllo. Leave at least 1″ between triangles on baking sheet.
Bake 20 minutes or until golden brown, remove from oven and sprinkle with confectioners’ sugar while still warm.
Serving size: 1 turnover (56g), Amount per serving: Calories 120, Total Fat – 2.5g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 90 mg, Dietary Fiber – 1g, Total Carbohydrate – 22g Sugars – 11g, Protein – 2g, Vitamin D –0%, Potassium – 0%, Calcium – 2%, Iron – 0%