Recipe

Apple cranberry turnovers

Serve these delicate turnovers dusted with sifted icing sugar for a delicious mid-afternoon treat or, for a yummy dessert, serve with ice-cream.

Jan 31, 2011 1:00pm
  • 20 mins cooking
  • Makes 18 Item
    • Print
    Print

Ingredients

Apple cranberry turnovers
  • 40 gram butter
  • 4 medium apples (600g), peeled, chopped finely
  • 1/4 cup (55g) firmly packed brown sugar
  • 1/3 cup (45g) dried cranberries
  • 1/3 cup (35g) coarsely chopped roasted walnuts
  • 1 teaspoon ground cinnamon
  • 2 teaspoon lemon juice
  • 12 sheets filo pastry
  • 75 gram butter, melted

Method

Apple cranberry turnovers
  • 1
    Melt butter in large frying pan, add apple; cook, stirring, about 10 minutes or until apple is tender. Add sugar; stir until dissolved. Remove from heat, stir in cranberries, nuts, cinnamon and juice. Cool.
  • 2
    Preheat oven to 220°C (200°C fan-forced). Grease oven trays.
  • 3
    Place 4 sheets of pastry on top of each other; cover remaining sheets with baking paper then a damp tea towel. Cut six 12cm rounds from pastry. Brush between each layer of pastry with some of the melted butter.
  • 4
    Repeat step 3 with remaining sheets (you will have 18 pastry rounds).
  • 5
    Divide apple mixture among pastry rounds. Fold over pastry to enclose filling, pressing edges together. Brush turnovers with remaining butter.
  • 6
    Bake about 8 minutes or until browned lightly.

Notes

It's important to serve the turnovers as soon as they come out of the oven, due to the delicate nature of the filo pastry.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food