Caramel Apple Turnover with Filo Pastry

• Produce

  • 3 Apples, medium

• Condiments

  • 1/4 cup Caramel sauce

• Baking & Spices

  • 1 Caramel
  • 1 tsp Cinnamon, ground
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 box Ready to use filo pastry

• Dairy

  • 1/4 cup Butter, unsalted

• Liquids

  • 2 tbsp Water

• Other

  • 2 tablespoons (30 grams turbinado (demerara sugar

Found on theworktop.com

Description

Directions

• Add everything into a small saucepan. Cook over medium-low heat for about 10 minutes, until the apples are soft and can be mashed easily with a fork.
• Remove from heat and allow to cool.
• Cover the filo sheets with a damp kitchen towel until ready to use.
• Lay one sheet of the filo pastry on a large cutting board. Brush on a thin layer of butter. Lay a second filo pastry sheet on top. Brush on a thin layer of butter. Lay a third filo pastry sheet on top. Brush on a thin layer of butter.
• Cut the stack in half horizontally (widthwise). Cut each of the halves into thirds vertically (lengthwise). You will have a total of 6 long strips.
• For each strip, spoon a tablespoon of apple sauce on one end, being careful not to put in too much. Do not try to spread the apple sauce out; instead, leave it as a heaping spoonful. Starting from that end, gently make a triangular fold with filo pastry, keeping the apple sauce inside the triangle. Do not push down too much on the triangle, so there is some space around the apple sauce. Gently continue the triangular folding until you reach the end of the filo pastry sheet (as you would fold a flag).
• Lay the apple turnovers on a baking sheet with the end tucked under, and brush with butter on top. Sprinkle on some turbinado sugar.
• Repeat steps 2-5 with the remaining 3 filo pastry sheets.
• Bake for 15 - 20 minutes, until the filo pastry edges are golden brown.
• Remove from heat and allow to cool on a cooling rack for a bit. The apple sauce inside will be very hot when it comes out the oven. Drizzle with caramel and serve warm.