The flaky golden texture of apple turnovers makes these scrumptious treats easy to identify. They are so delicious with their crumbly crust and gooey sweet filling. However, while the phyllo dough itself is not loaded with fat and calories, the typical layers of butter that get spread between each sheet quickly add up! Well, I decided that I still wanted to be able to enjoy these flaky-on-the-outside, gooey-on-the-inside treats, so as usual I went straight to my lab— my kitchen. With that, I’m bringing you mini apple turnovers without the fat or sugar present in your typical bakery offering.
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
12, 9×14 sheets phyllo dough
1 tsp. coconut oil
1 large apple, peeled and finely chopped
1 TB water (additional water will be needed later)
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
2 TB cinnamon
2 TB coconut flour
1 scoop vanilla protein powder
How to Prepare
Note: If you have never worked with phyllo dough before, the KEY to it is preventing it from drying out. Be sure to follow the directions in steps 3 and 4 carefully in order to prevent the dough from drying out.
1. Preheat oven to 400 degrees.
2. Line a large cookie sheet with a piece of aluminum foil. Coat foil with non-stick cooking spray. Set aside.
3. Put a medium saucepan over medium heat and melt the coconut oil. Add the apple, applesauce, water, salt and vanilla extract. Cook until the raw apple has softened. Reduce heat to low and add cinnamon, coconut flour and protein powder. Add approximately 3 TB of water (more or less depending upon consistency) to form a smooth batter-like consistency. Cook until the mixture slightly thickens and turns “gooey.” Remove from heat and set aside.
4. Remove 12 sheets of phyllo dough from box. Unroll and place dough onto a separate piece of aluminum foil. Cover stack of phyllo dough with another piece of aluminum foil and a damp cloth on top to prevent sheets from drying out.
5. Removing ONE sheet of dough at a time (and quickly covering after removing each piece), place first sheet on lined cookie tray, spray cooking spray to cover the sheet, then repeat this process five more times so you have six layers of phyllo dough. After the sixth sheet of phyllo dough, cut the stack into equal thirds lengthwise so you have three long strips.
6. In the right-hand corner of each of the three strips, put one heaping tablespoon of the apple filling, leaving a small border of dough to allow the turnover to seal. Fold this corner over from right to left to form a triangle. Continue folding this flag-style from right to left until the dough is completely folded and a triangle turnover is formed. Place turnover onto cookie sheet.
7. Repeat with remaining two strips.
8. Uncover remaining sheets of phyllo, and repeat the same process with the next six sheets.
9. Once all six turnovers are placed on the cookie sheet, lightly coat the tops with non-stick cooing spray and bake for approximately 12 minutes, or until the tops are golden brown. Enjoy!
100% TASTE, 0% GUILT