Apple Turnovers with Phyllo Dough

There's nothing quite like apple desserts! They're definitely one of my family's favorites.
Although traditional turnovers are usually made with puff pastry, I wanted to try them with phyllo dough (aka fillo dough).

They turned out so good! These apple filled phyllo pockets are a delightful twist on a classic dessert. Delicate, crunchy layers of phyllo dough that encases a warm, gooey filling of spiced apples! Yum! 😋
If you've never made turnovers with filo dough before, you'll be surprised just how easy it is!

Love desserts with phyllo dough? Try my Baklava Triangles, my Baklava Rolls (Saragli), and my Portokalopita (Greek Orange Phyllo Cake).

Why you'll love these apple cinnamon turnovers

• Amazing, crunchy texture - Phyllo dough and apples create beautiful, contrasting textures! Outside, you have thin, crispy layers of phyllo dough, and inside, there's a soft, luscious apple filling infused with cinnamon and vanilla.
• Comforting apple filling - There's a heavenly combination of sweet, apples, brown sugar, cinnamon, and vanilla. Delish!
• Easy to make - Working with phyllo pastry is definitely messy and it might seem complicated, but these apple turnovers are surprisingly easy to prepare. With just a few simple steps, you can easily make this homemade dessert, too.
• Crowd-pleasing - These turnovers are perfect for breakfast, parties, and get-togethers.

What do these apple cinnamon turnovers taste like

Homemade apple turnovers encased in layers of paper-thin, buttery phyllo dough! This is what you'll notice as soon as you take your first bite into the flaky pastry. The warm filling inside is made of sweet, spiced apples which pair so well with the phyllo dough.

What you need to make this recipe

• Phyllo dough (aka fillo dough) - You'll need 12 filo pastry sheets of about 15 X 12.5 inches each (38 X 32 cm).
• Apples - You'll need 4-5 medium apples;  peeled, cored, and diced.
• Sugar - I use brown sugar for the filling.
• Cornstarch & Water - Together they help to thicken the apple filling.
• Cinnamon - I love using just cinnamon for the apple filling, but you could also add more spices, like nutmeg and cloves.
• Vanilla - I use pure vanilla extract.
• Butter - I use unsalted butter.

See the recipe card at the end of the post for quantities.

Equipment you'll need

Baking sheet
Parchment paper
Pastry brush
Saucepan

How to make easy apple turnovers with phyllo dough

First, make the filling.

In a medium saucepan, combine the apples, 1 tablespoon butter, brown sugar, cinnamon, and vanilla.

Cook over medium heat, stirring occasionally, until the apples are tender.

Make a slurry with the cornstarch and the water.

Add the slurry to the apples and cook the filling until it thickens. Take it off the heat and set it aside to cool a bit.

How to prevent the phyllo dough from drying out when making apple turnovers

Making turnovers using phyllo dough can be tricky because it's a delicate pastry that dries out quickly. When working with one sheet of phyllo, make sure the other sheets are covered with a slightly damp kitchen towel so they won't dry out.

Assemble the dessert

Lay one sheet of phyllo dough vertically on a flat surface (I use a large cutting board). Drizzle with melted butter all over and brush the edges.

Fold the sheet in half vertically.

Then fold it in half again.

Add some apple filling, one inch inside from the edges of the pointed corner.

Fold the bottom edge of the phyllo sheet over the filling to form a triangle.

Then fold the left edge to seal the filling.  

Then fold the phyllo sheet, flag-style, to form a triangle all the way to the end.

Repeat the process for the remaining sheets and filling. Then place the turnovers on a tray lined with parchment paper and brush the tops with melted butter and bake until they're golden brown.

Make-ahead options

Apple turnovers made with phyllo dough are simple to make in advance. You can assemble the turnovers and keep them covered in the refrigerator and then bake them when you're ready to serve.

You could also assemble and freeze them unbaked and bake them later, but I only do this with fresh phyllo dough because I never freeze food that has already been frozen and thawed.

Also, you can make the apple filling up to about a day or two in advance and store in an airtight container in the refrigerator.

Substitutions

Instead of brown sugar, you could use granulated sugar.

Storage Tips, Reheating & Freezing Instructions

Store leftover turnovers in an airtight container at room temperature for up to 2 days. Keep in mind that the phyllo dough will soften and lose its crunchiness, so they are best served on the same day.

You can reheat the assembled turnovers in the oven, but I would avoid heating them in the microwave because the dough gets soggy.

To freeze, I would only do so if using fresh phyllo dough, not one that's been frozen and thawed. If you do freeze them, place them on a cookie sheet and and put them in the freezer until they're firm. Then put them in an airtight container or freezer-safe bag for up to about 2 months. I also add some parchment paper between each one, so they won't stick together.

Variations

• Vegan apple turnovers - Simply replace the butter with olive oil or vegan butter and use vegan fillo pastry.
• Spiced filling - Add some freshly grated nutmeg or a little bit of dried ginger powder to the filling.
• Make indulgent filo dough apple turnovers - Drizzle them with some homemade chocolate syrup or homemade salted caramel sauce for a more decadent treat.
• Glazed turnovers - For additional sweetness, drizzle the turnovers with a glaze made of sugar and cinnamon mixed with a bit of milk or water.
• Fruit turnovers with phyllo dough - Instead of phyllo apple turnovers, you use a variety of fruit or berries. Pears are wonderful for this recipe, too.
• Dust with sugar - These apple turnovers are delicious when they're dusted with powdered sugar. You could also add a bit more cinnamon, too.