Apple Turnovers using Phyllo Dough
Preheat the oven to 200C/400F and line a large baking tray with grease proof paper. Place the chunks of apples, cornflour, cinnamon, nutmeg, salt, brown sugar and vanilla extract into a large bowl and stir to cover all the apples in the sugar mixture. Leave to one side.
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Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is.
This delicious dessert starts with layers of phyllo dough sheets. A
Apples- This recipe calls for 3 medium sized apples and I like using a combination of sweet apples, like pink ladies or Honeycrisp, and one tart Granny Smith.The apples are turned into an apple pie filling with sugar, cinnamon and nutmeg. Lemon Juice- used to keep the peeled and chopped apples from turning brown.. Phyllo Dough- Paper thin sheets of dough stacked together with melted butter.
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Add cinnamon and brown sugar, mixing well and cook apples for 2-3 minutes. Remove from heat and mix in walnuts, oats and raisins. Line a large baking sheet with parchment paper and brush with some of the melted butter generously or spray with cooking oil. Layer phyllo sheets 2 at a time brushing in between.
Chocolate Apple Strudel Easy Apple Strudel Recipe with Phyllo Dough
First, thaw the phyllo pastry sheets. Do this in the refrigerator the night before making this recipe. Or, let the phyllo dough sheets sit for a few hours at room temperature the day of making the recipe. Preheat the oven to 375 degrees Fahrenheit. Next, peel, core, and slice the apples. Place them in a large bowl.
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Brown the grated apple in a non stick pan over medium heat, together with the butter and sugar, for 10 minutes, or until caramelized. Add the cinnamon and stir until completely incorporated. Fold in the crushed walnuts. Stack 2 sheets of filo pastry to the bottom of the baking dish, buttering each sheet of phyllo.
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Gather the ingredients. Coat a 9-inch pie plate with nonstick cooking spray. Peel, core, and slice the apples thinly. Combine the apples, sugar, cinnamon, nutmeg, lemon, and flour in a large bowl and set aside. In a small pitcher or bowl, mix the honey with the warm water. Stack the phyllo sheets on a clean surface.
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Transfer 6 tablespoons to a small bowl and set aside. Add 1/2 cup panko breadcrumbs to the skillet and toast over medium heat, stirring frequently, until golden-brown, 3 to 5 minutes. Remove from the heat and let cool. Peel and core 1 1/2 pounds apples (about 3 medium). Cut each apple into quarters.
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Place them in a large bowl. Add the lemon zest and lemon juice to the bowl with the apples. Combine these ingredients. In another bowl, combine the brown sugar or golden monk fruit, nutmeg, salt, cinnamon, and vanilla extract. Melt the light butter and use it to evenly coat all ten of the phyllo sheets.
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Fold the pastry edge over the filling to form a rim, pleating the dough as necessary. Brush the top of the pastry rim with a last bit of ghee, then sprinkle the crust and filling with sugar. . Bake the galette in middle of oven until the phyllo pastry is golden and the apples are tender, about 20 to 22 minutes.
Apple Strudel with Phyllo Dough Sips, Nibbles & Bites Recipe
Prepare the filling: Melt 4 Tablespoons of butter in a frying pan over medium heat. Cut your peeled apples in to quarters, remove the core, then slice into 1/2-inch slices. Add apple slices to your pan and cook, stirring, until apples are tender. Sprinkle with cinnamon and a pinch of salt. Add brown sugar and cream.
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To begin, in a large skillet, combine the apples, granulated sugar, cinnamon, brandy, raisins, and salt. Cook over medium heat, stirring frequently, until the liquid from the apples dissolves and the apples are soft, 10 to 12 minutes. Stir in the walnuts. Set aside to cool. Wet and wring out a clean dishtowel.
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Brush the strudel with extra virgin olive oil. Bake in the heated oven on the middle rack for 35 minutes or until the phyllo turns a nice golden brown. Remove from the oven and let cool in the sheet pan. To garnish, sprinkle the apple strudel with confectioner's sugar, add any walnuts or raisins remaining.
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Make the Apple Turnover -. Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don't rip or tear when shaping. Melt 2 tablespoon of butter and keep it ready. Preheat the oven to 350 F and layer a baking sheet with parchment paper.
Chocolate and hazelnuts stuffed inside a flaky phyllo dough crust
Bring to a simmer over medium-high heat and cook until the apples are softened, about 5 - 7 minutes. Mix together the cornstarch and the remaining 2 tbsp of water. Stir into the apple mixture and continue to cook another minute until thickened. Transfer the Apple Filling to a bowl, cover and chill for 15 minutes.
Apple Turnovers using Phyllo Dough Riehl Food
First, melt the butter over medium heat in a medium saucepan. Stir in the apples, lemon juice, ground cinnamon, nutmeg, fresh or ground ginger and salt. Cook the filling for 6-7 minutes until the apples begin to soften. Step 3: Add the cornstarch. In a small bowl, whisk together the cold water and cornstarch.
