Easy Apple Turnovers

If you want a quick and simple lightened-up dessert, but you’re not the best baker, then these Easy Apple Turnovers are for you!

We are right in the middle of holiday season, which means lots of parties and family gatherings. It seems like just about every time I ask what I can bring to these events, the answer is dessert.

It’s easy to just pick up a pie somewhere, but then I’m tempted to eat it. There’s nothing wrong with indulging a bit here and there, but how many parties have you been to with an entire table devoted just to cookies and pies this time of year? That’s way too much temptation for me.

This recipe for Easy Apple Turnovers has been a life saver for me in these types of situations. They are super simple to put together once you get the technique down (more on that in a bit). They take about 30 minutes total to make. And they are individually portioned, so I know exactly what I’m getting into points-wise when I eat one.

The real trick here is using phyllo dough sheets; you fold one into layers, which creates a light and crunchy pastry. No need to fuss around with a sticky dough!

Full credit for this idea goes to Big Oven. I found their recipe for Apple Turnovers Using Phyllo Dough and adapted it to be a little more WW-friendly.

The best part? One sheet of phyllos dough is only 2 WW SmartPoints, so once you get this technique down, you can get creative with your fillings. I’m already thinking of a pecan pie version. This would also work with savory fillings. Empanadas? Pizza Rolls? So excited to keep experimenting.

where do I find Phyllo Dough?

You can buy it in just about any grocery store. Go to the dessert area of the freezer section. You can usually find it right next to the frozen puff pastry and frozen berries.

HOW DO I STore Phyllo Dough?

Most packages come with around 18 sheets of phyllo, but we only need 8 to make one batch. If you have leftovers, just roll them back up, insert in the package it came in, and seal tight with plastic wrap. You can refreeze them, or refrigerate for a couple of days.

HOw to make easy apple turnovers

• Defrost your phyllo dough. You can do this by putting the entire container in the refrigerator for 24 hours, or by leaving it out on the counter for 5 hours. I usually just put it in the fridge when I get home, as it will last refrigerated for up to 10 days.
• Make your filling (only takes about 10 minutes). Make sure to let it cool a bit before getting started.
• Set up your folding station. I used a large cutting board, but any clean surface is fine. Make sure you have a slightly damp towel to place over your unused phyllo sheets so they won’t dry out
• Fold and bake!

Folding the Phyllo Dough

The only somewhat tricky part of this recipe is getting used to working with the phyllo since it is pretty delicate–but it’s very forgiving. I know that seems contradictory, so the English teacher in me wants to over explain. Here is a YouTube video we made to show the process:

AND, here is my step-by-step process in picture:

Carefully place one sheet of phyllo dough on a clean surface. Spray very lightly with cooking spray of choice

Fold in half once horizontally. If you see slight tears, don’t worry. We are making lots of layers, so it will all come together.

Lightly spray again if it looks too dry. Otherwise, just hold once more horizontally to form a long rectangle.

Now we’re ready to start filling and folding. Starting on one end, place about 3 tbsp of the apple mixture.

Now, fold in triangles, like a flag, downwards first. It doesn’t have to be perfect. We’re going to keep folding, so it will take better shape as we keep going.

Then fold sideways, to maintain the triangle and start to lock in the filling.

Continue folding upwards, sideways, downwards, sideways, etc., always maintaining the triangle form. Once you get to the end, it will look like this:

Once you get to the other side of the rectangle, the dough should just fit under the turnover. If you have a little extra dough hanging out, just tuck it under.

Now just spray lightly again and add to your sheet pan. Bake until browned and crispy.

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!