Publisher Photo
Publisher Photo
Our Test Kitchen staff filled these flaky phyllo-dough triangles with refreshing fruit. Prepare the turnovers for a low-sugar snack or a fun addition to a brunch.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 2/3 cup diced peeled tart apple
  • 1/4 cup dried cranberries
  • Sugar substitute equivalent to 4 teaspoons sugar
  • 2 teaspoons 100% orange marmalade spreadable fruit
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 sheets phyllo dough, (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 1/4 teaspoon confectioners' sugar

Directions

In a small bowl, combine the first seven ingredients; set aside. Place one sheet of phyllo dough on a work surface; lightly brush with butter (keep remaining phyllo dough covered with plastic wrap and a damp towel to keep from drying out). Fold dough in half widthwise, making a 9-in. x 7-in. rectangle; lightly brush with butter. Cut dough in half lengthwise, making two 9-in. x 3-1/2-in. strips.
Place 1 heaping tablespoon of apple mixture on the lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, to the end of the strip. Lightly brush with butter, making sure all edges are sealed. Repeat with remaining phyllo dough and filling to make six more turnovers.
Place turnovers on a baking sheet lightly coated with cooking spray. Bake at 375° for 16-20 minutes or until golden brown. Cool on a wire rack. Lightly dust with confectioners' sugar. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cran-Apple Turnovers in Light & Tasty June/July 2005, p54

Nutritional Facts

2 each: 127 calories, 6g fat (4g saturated fat), 15mg cholesterol, 139mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.

  • 2/3 cup diced peeled tart apple
  • 1/4 cup dried cranberries
  • Sugar substitute equivalent to 4 teaspoons sugar
  • 2 teaspoons 100% orange marmalade spreadable fruit
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 sheets phyllo dough, (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 1/4 teaspoon confectioners' sugar
  1. In a small bowl, combine the first seven ingredients; set aside. Place one sheet of phyllo dough on a work surface; lightly brush with butter (keep remaining phyllo dough covered with plastic wrap and a damp towel to keep from drying out). Fold dough in half widthwise, making a 9-in. x 7-in. rectangle; lightly brush with butter. Cut dough in half lengthwise, making two 9-in. x 3-1/2-in. strips.
  2. Place 1 heaping tablespoon of apple mixture on the lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, to the end of the strip. Lightly brush with butter, making sure all edges are sealed. Repeat with remaining phyllo dough and filling to make six more turnovers.
  3. Place turnovers on a baking sheet lightly coated with cooking spray. Bake at 375° for 16-20 minutes or until golden brown. Cool on a wire rack. Lightly dust with confectioners' sugar. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cran-Apple Turnovers in Light & Tasty June/July 2005, p54

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