Ingredients
Method
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.
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.
Note
