Leftover cranberry sauce or relish from Thanksgiving? Perfect here. Or use dried cranberries instead. These turnovers are buttery and flaky and go together in a flash. If you buy a box of phyllo especially for this recipe, wrap the remaining phyllo well and refrigerate it for up to a week, or return it to the freezer.
Ingredients:
1 1/2 pounds apples, peeled, quartered, cored and sliced 1/2 cup cranberry sauce or dried cranberries 1/4 cup granulated sugar 1 tablespoon cornstarch 16 sheets fresh or frozen phyllo sheets 1/2 cup unsalted butter, melted Powdered sugar, for garnish
Preparation:
Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.
Combine apples, cranberries, sugar and cornstarch in a medium bowl. Toss to coat.
Lay one phyllo sheet on your work surface. Brush with butter, top with a second sheet and brush it with butter. Fold phyllo in half lengthwise making a long strip. Place a scant half cup apple mixture about two inches from the bottom short side. Fold one corner of the strip over the apple mixture, then fold the phyllo back and forth, like a flag, to enclose the filling. Brush with melted butter and arrange on baking sheet. Continue with remaining phyllo and filling.
Bake turnovers until golden, about 35 minutes. Sift powdered sugar over turnovers and serve warm or at room temperature.