It all started with a random idea to go take advantage of September and go apple picking. It then turned into an adventure that ended up with me taking a back seat to learning how to make amazing apple turnovers.
We’re about mid way through September, with only a couple more weeks before we get into pumpkin season (not that you don’t see Halloween decorations and pumpkins practically everywhere you go already). That being said, apples are still in season and what better way to enjoy a gorgeous Sunday afternoon than to go apple picking in Maryland with a friend who completely understands the importance of taking at least 20 pictures of the same thing, and gets really excited about plucking apples off a tree.
I’ve mentioned on numerous occasions that I’m not that great when it comes to baking sweets – probably because there are so many ingredients and steps that I can’t keep them straight. So after we picked about a bag each worth of apples, we made our way back to her house excited to try out Auntie’s Apple Turnovers. While I tried really hard to gauge measurements for all the ingredients Auntie was telling us to put together, they found out that – among other things – even though I’m a food blogger, I can’t peel an apple without a vegetable peeler. In all, it was a very hands-on experience and we even had an extra helper to wrap the turnovers. They were a hit!
Ingredients
- 8-9 Small Green Apples
- 2 cups Light Brown Sugar
- 1 ¼ teaspoon Cinnamon
- ½ of a whole Nutmeg, grated
- 3 sticks Unsalted Butter, melted
- 2 teaspoons Corn Starch
- 1 box Filo Dough
Instructions
- Peel, pit, and cube the apples
- Place the apples in a medium-sized pot, add the brown sugar, cinnamon and nutmeg, then heat on high
- After 10 minutes, turn the heat down to low
- In a small bowl mix together 2 teaspoons corn starch with 2-3teaspoons water
- Pour the corn starch over the apples and boil on medium-low for 5 minutes
- Allow the mixture to cool for 15 minutes
- Preheat oven to 350 degrees
- Begin wrapping the turnovers filo dough. You have to keep the filo covered to prevent it from drying up.
- Begin by folding a sheet of filo dough in half
- Brush with melted butter, then fold the left side in, and then the left so you’re left with a long rectangular piece
- Brush with melted butter again and place one spoonful of apples at the bottom
- Fold to the left in a triangle, and then up, keeping the triangular shape
- Brush each piece (back and front) with butter
- Repeat until you’re out of filo dough
- Place the turnovers in a baking tray and bake until browned, 25 minutes
- While still warm, dip each turnover in Ater [Arabic Syrup] (see recipe)
- Garnish with Ground pistachios
- Syrup recipe: Mix together 3 cups granulated white sugar, 2 ½ cups water and stir over medium-high heat until it boils. Add 1 teaspoon fresh lemon juice and keep on the heat, stirring occasionally until thickened.
Fresh apples on the tree
Trying to get those hard-to-reach apples
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