In these wonderful turnovers, apricot preserves compliment chopped golden Delicious apples.
Serves: 20 pastries
- 10 sheets (about 12 x 18 inches) phyllo pastry (about 8 ounces)
- Nonstick butter-flavored cooking spray
- 2 tablespoons powdered sugar (optional)
- 3 cups chopped peeled golden Delicious or Rome apples (about 4 medium)
- 1/2 cup apricot preserves
- 2 tablespoons water, divided
- 1 tablespoon cornstarch
- 1 tablespoon plus 1 teaspoon fat-free egg substitute
- 1 tablespoon plus 1 teaspoon sugar
- To make the filling, place the apples, apricot preserves, and 1 tablespoon of the water in a 2-quart pot. Stir to mix well, cover, and cook over medium-low heat, stirring occasionally, for about 5 minutes, or until the apples are tender.
- Place the cornstarch and remaining tablespoon of water in a small bowl, and stir to dissolve the cornstarch. Add the cornstarch mixture to the simmering apple mixture, and cook, stirring constantly, for about 1 minute, or until the mixture is thick and bubbly. Remove the pot from the heat, and set aside to cool to room temperature.
- To make the glaze, place the egg substitute and sugar in a small bowl. Stir to mix well, and set aside.
- Spread the phyllo dough out on a clean, dry surface, with the short end facing you. Cut the phyllo lengthwise into 4 long strips, each measuring about 3 x 18 inches. Cover the dough with plastic wrap to prevent it from drying out as you work. (Remove strips as you need them, being sure to re-cover the remaining dough.)
- Remove 2 strips of phyllo dough and stack 1 on top of the other. Spray the top strip lightly with the cooking spray. Spread 1 level tablespoon of the filling over the bottom right-hand corner of the double phyllo strip. Fold the filled corner up and over to the left, so that the corner meets the left side of the strip. Continue folding in this manner until you form a triangle of dough. Repeat with the remaining filling and dough to make 20 pastries. (At this point, the turnovers may be frozen for future use. See the Time-Saving Tip below.)
- Coat a large baking sheet with nonstick cooking spray, and arrange the pastries seam side down on the sheet. Brush the top of each pastry with some of the glaze.
Bake at 375°F for 12 to 15 minutes, or until golden brown. Allow to cool for at least 15 minutes before serving warm. Sift the powdered sugar over the turnovers just before serving, if desired.
- To save time the day you bake Apricot-Apple Turnovers, prepare the pastries ahead of time to the point of baking, and arrange them in single layers in airtight containers, separating the layers with sheets of waxed paper. Then place the pastries in the freezer until needed. When ready to bake, arrange the frozen pastries on a coated sheet and allow them to sit at room temperature for 45 minutes before baking.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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