Apple Cranberry Turnovers

Inspiration: ellie krueger
prep: 20 minutes
cook: 35 minutes
serves: 8

 Description: These little guys were Soooo good. The buttery flakes of the phyllo dough held tart apples and cranberries. They are labor intensive and phyllo dough is tricky to work with....but they tasted delicious! To make these more appetizer size I just cut them in half. They lasted well in the fridge and reheated well the next day for leftovers. The leftover filling went very well with breakfast crepes the next day too.

Ingredients:
4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons melted butter
Cooking spray

Directions:

1. In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes.
2. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
3. Lay a sheet of phyllo onto a large cutting board and brush the dough with melted butter. Top with a second sheet and brush with butter
4. Add another sheet of phyllo and brush with oil.
5. Cut the phyllo into 4 long pieces.
6. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket.
7. Continue to fold to maintain the triangle shape so a turnover is formed.
8. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers.
Be sure to reserve a little butter to brush the top of each turnover.
9. Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining butter and bake for 20 to 25 minutes at 350, or until nicely browned. Serve warm.