Recipe: Mini Apple Turnovers
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
This is one of our favorite recipes at The Sylvia Center. It’s perfect for all ages and is a great handheld dessert for kids, not to mention a wonderful snack to make for a party. The phyllo dough is crispy and just slightly buttery and the tart apples match beautifully with honey. Replace the apple with pears or any other fruit, just be sure to cook down most of the liquid. You can also use this technique with savory fillings like spinach and feta or curried chickpeas.
Mini Apple Turnovers
3-4 large apples, peeled and diced
2 tablespoons honey
4 tablespoons butter
Cinnamon, to taste
1 package phyllo dough, defrosted
1. Preheat oven to 400F.
2. Heat butter in a pan and melt slowly to avoid browning. Pour melted butter into a small bowl and add apples to pan. Sauté apples in the residual butter until soft. Add a pinch of cinnamon and the honey to the apple mixture to desired taste.
3. Following instructions on box for handling phyllo dough, fold dough in half lengthwise and brush surface with butter. Place ¼ cup apple mixture at bottom corner of the dough and fold into a triangle, and then continue to fold in triangles, like folding up a flag.
4. Brush each triangle with butter and place on a baking sheet. Bake 7-10 minutes or until golden brown.