• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Parsley and Icing
  • Home
  • Holiday Baking
  • Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Holiday Baking
  • Recipes
  • About
  • Contact
×
Home » Recipes » Pie, Tart, and Crisp Recipes

Phyllo Dough Apple Turnovers

Published: Sep 16, 2022 · Modified: Jan 29, 2023 by Natalie · This post may contain affiliate links · 10 Comments

573 shares
  • Share
  • Email
  • Twitter
Jump to Recipe Print Recipe

These phyllo dough apple turnovers are easy to make and use store bought phyllo dough. They are filled with a homemade apple pie filling. They are buttery, flaky and full of fall flavor!

These phyllo apple turnovers are individual hand pies stuffed with warmly spiced apple pie filling. They are basically mini apple pies made with store bought phyllo dough instead of pie crust. Dust them with some powdered sugar and you have the perfect dessert!

I first used phyllo dough as a pie crust with my butterscotch cinnamon pie. I loved how easy it was to use and how buttery and flaky it turned out.

For this recipe, I made individual phyllo pies. These are essentially mini apple pies with phyllo dough.

For more apple dessert recipes, try my apple cider coffee cake and apple cider cookies.

Why You’ll Love This Recipe

  • The phyllo dough is store bought. It doesn’t get easier than that!
  • The flaky and buttery layers of the phyllo dough and warm flavor of the filling will keep you coming back for more.
  • The pie filling is made with chopped apples and spices.I love this filling so much, I used it for my cinnamon apple pop tarts too!
  • You’ll love these delicious phyllo dough turnovers as a fun and impressive alternative to pie. They are perfect for the holidays!
  • These pies can be prepared ahead of time and stored in the fridge. Pop them in the oven when you have guests over!
Turnovers with powdered sugar on a rack and a bowl of apples.

Ingredient Notes

A bowl of apples, a lemon, butter, fresh ginger, phyllo dough and bowls of spices.

Here are some useful notes on the ingredients for this apple turnover recipe with phyllo dough.

  • Phyllo dough: Phyllo dough (sometimes also called phyllo pastry or filo dough) is sold in the frozen aisle of most grocery stores. Thaw phyllo in the fridge overnight. I used six sheets for this recipe.
  • Butter: Use unsalted butter. Butter is used in the filling and to brush the layers of phyllo.
  • Apples: Use three medium peeled, cored, chopped apples. Apples add both tart flavor and sweetness. I love baking with McIntosh, Granny Smith, and Honey Crisp. For another delicious apple treat, try my country apple fritter bread!
  • Cinnamon, nutmeg and ginger: These spices give these pastries their apple pie flavor. I used ground cinnamon and nutmeg and fresh ginger. Ground ginger can also be used.
  • Brown sugar: I used dark brown sugar. It has more molasses in it which adds more fall flavor. You can also use light brown sugar.
  • Cornstarch: This helps to thicken the apple filling.

See recipe card below for a full list of ingredients and measurements.

Step by Step Instructions

Here are the directions on how to make and bake these filo pastry apple turnovers.

STEP 1: Thaw the phyllo dough. Thaw phyllo according to package instructions. Most brands recommend placing the box in the refrigerator overnight to thaw.

STEP 2: Cook the apples. First, melt the butter over medium heat in a medium saucepan. Stir in the apples, lemon juice, ground cinnamon, nutmeg, fresh or ground ginger and salt. Cook the filling for 6-7 minutes until the apples begin to soften.

Chopped apples on a cutting board.
A saucepan with chopped apples, brown sugar and cinnamon.

Step 3: Add the cornstarch. In a small bowl, whisk together the cold water and cornstarch. Pour the mixture into the apples. Stir and cook for another 3 minutes until apple mixture thickens. Set aside to cool.

A bowl of water, a white bowl and a small bowl of cornstarch.
A pot with apple pie filling and a spatula in it.

Step 4: Layer the phyllo dough. Place one sheet of phyllo dough on a large cutting board, the kitchen counter or a sheet of parchment paper. Brush the sheet of phyllo dough evenly with melted butter. Cover the remaining layers with a clean, damp (but not too damp) kitchen towel.

Lay another sheet of phyllo dough on top. Brush with butter. Repeat with one more sheet of phyllo dough. Cut phyllo dough in half then cut each half in half. You should have four equal strips.

A saucepan with apple filling and a spatula in it and some buttered sheets of filo dough.
Buttered sheets of phyllo dough.

STEP 5: Add the filling. Put about two tablespoons in the bottom of one strip. Leave a little room at the edges. Fold the bottom left corner over the filling to meet the right edge to make a triangle shape. Continue folding and keeping a triangle shape as you fold. Continue as if you are folding a flag. Then place the triangle seem side down on a baking sheet. Repeat the process til you have 8 turnovers. Brush the tops with a little extra butter.

Buttered sheets of phyllo with apple filling in the corner.
A strip of filo dough folded into a triangle with filling inside.

STEP 6: Bake. Bake at 375 Fahrenheit for 18-21 minutes. Bake until pastries are crispy and golden brown. Allow to cool slightly before eating.

Strips of phyllo dough being folded in a triangle with a filling inside.
A baking sheet with unbaked phyllo dough turnovers on it.

Dust with powdered sugar and/or cinnamon before serving.

Golden brown turnovers on a baking sheet lined with parchment paper.
Crispy, golden turnovers, cinnamon sticks, and an apple.

Hint: Have everything you need ready before you start working with your phyllo dough. Phyllo dough can dry out when exposed to air.

Substitutions and Variations

  • Pie crust- Instead of phyllo dough, you can use homemade or store bought pie crust. You could roll the crust out and cut it into circles. Crimp the edges with a fork. Cooking time will vary.
  • Puff pastry- I have not made this recipe with puff pastry, but it could be used in place of phyllo dough. Puff pastry is thicker than phyllo, so you wouldn’t need to layer or fold it the same way. You’d also want to seal the edges with egg wash. Baking time would vary.
  • Butter– I recommend using butter with phyllo dough. It adds flavor and helps the pastry turn golden brown. Canola oil or olive oil would work as a substitute if you do not want to use butter. It might not give you the same golden color.
  • Nuts – For a little added crunch, sprinkle some finely chopped almonds, walnuts, pistachios or hazelnuts over the middle layer of phyllo dough.
  • Ladyfingers: Finely crushed ladyfingers could be sprinkled over the middle layer of phyllo dough for added texture and flavor.
  • Ice cream: Like apple pie, these apple turnovers are delicious with a scoop of vanilla ice cream!
  • Caramel sauce: Drizzle these apple turnovers with caramel sauce!
  • Demerara sugar: Sprinkle with a little coarse sugar right before baking. The sugar will add some extra sweetness and crunch.

Equipment

  • A medium pot or saucepan: to make the filling
  • A wooden spoon or spatula: to stir the filling
  • A clean kitchen towel: to cover the phyllo dough
  • A sharp knife: to cut the phyllo dough
  • A pastry brush: to brush the phyllo with melted butter
  • A baking sheet with parchment paper: to bake the turnovers on
Golden turnovers on a rack and an apple.

Expert Tips

Tip #1: Thaw filo dough in the fridge. Phyllo dough is stored in the freezer. Put it in the fridge overnight to thaw it.

Tip #2: Keep the phyllo covered. Phyllo dough dries out quickly when it’s exposed to air. Cover phyllo dough with a damp kitchen towel as soon as you open it. Keep it covered.

Tip #3: Don’t worry if phyllo dough tears a little. Phyllo dough is thin and delicate. You’ll want to handle it gently but don’t worry if it rips a little. We are layering it, so a few rips here and there are fine!

Tip #4: Brush butter on gently. Brush butter on gently to prevent tearing.

Phyllo turnovers with powdered sugar on a rack and an apple.

Recipe FAQs

Which apples are best for baking?


I love baking with McIntosh, Granny Smith, and Honey Crisp. Braeburn, Gala, golden delicious, and Cortland apples are also delicious options.

How many layers of phyllo dough should I use?

This recipe uses 3 layers of phyllo dough per turnover. We will use 6 layers of phyllo dough altogether.

What is the difference between phyllo dough and filo dough?

They are the same thing. The only difference is the spelling.

A plate with a filo turnover on it and some cinnamon sticks.

Storing and Reheating

Filling: The filling can be made in advance and stored in the fridge for up to 3 days.

The unbaked pastries can be covered and stored in the fridge for a few hours before baking. Baked phyllo dough apple turnovers are best enjoyed the same day they are made.

Room temperature: Store leftovers in an airtight container at room temperature for 1-2 days.

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat leftovers in the oven at 300 degrees Fahrenheit for 10-15 minutes before serving. This will help the pastry crisp up again.

Apple filled turnovers, an apple, a jar of pie filling and some cinnamon sticks.

More Recipes You’ll Love

  • Apple Cider Whoopie Pies
  • Apple Fritter Bread
  • Mini blueberry strawberry pies and fresh blueberries and strawberries on parchment paper.
    Blueberry Strawberry Pies
  • Pumpkin cake with cream cheese frosting cut into slices.
    Pumpkin Olive Oil Cake
Apple turnovers and a jar of apple pie filling.

Phyllo Dough Apple Turnovers

Natalie
Phyllo Dough Apple Turnovers
4.94 from 16 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 21 minutes mins
Course Dessert
Cuisine American
Servings 8 turnovers
Calories 221 kcal

Ingredients
 
 

  • ½ cup unsalted butter melted, divided
  • 3 medium apples peeled, cored, diced into ½ inch pieces
  • ⅓ cup plus 1 tablespoon brown sugar light or brown, packed
  • 1¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon fresh ginger* grated on a microplane or box grater
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 6 sheets phyllo dough
  • powdered sugar optional, for serving

Instructions
 

  • Thaw phyllo dough in the refrigerator overnight or according to package instructions. Keep refrigerator until ready to use.
  • Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the apples and stir to coat. Add the vanilla extract, lemon juice, brown sugar, cinnamon, nutmeg, ginger*, and salt. Stir occasionally and cook 6-7 minutes, until apples begin to soften.
  • In a small bowl, whisk to combine the cornstarch and cold water. Pour mixture into the apples. Stir and cook for another 2-3 minutes until apple mixture thickens. Remove from heat. Allow to cool to room temperature before using.
  • Melt the remaining butter in a small bowl. Take out a pastry brush, sharp knife, and clean damp kitchen towel. Line a baking tray with parchment paper and preheat oven to 375 Fahrenheit.
  • Place one sheet of phyllo dough horizontally on a large cutting board, the kitchen counter or a sheet of parchment paper. Brush the sheet of phyllo dough evenly with melted butter. Cover the remaining layers with a clean, damp (but not too damp) kitchen towel.
  • Lay another sheet of phyllo dough on top. Brush with butter. Repeat with one more sheet of phyllo dough. Cut phyllo dough in half then cut each half in half. You should have four equal strips.
  • Place about two tablespoons in the bottom of one strip. Leave a little room at the edges. Fold the bottom left corner over the filling to meet the right edge to make a triangle shape. Continue folding and keeping a triangle shape as you fold. Continue as if you are folding a flag. Then place the triangle seem side down on a baking sheet. Repeat the process til you have 8 turnovers. Brush the tops with a little extra butter.
  • Bake at 375 Fahrenheit for 18-21 minutes. Bake until pastries are crispy and golden brown. Allow to cool slightly before eating. Sprinkle with powdered sugar, if desired.

Notes

*Ginger: Use 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
Storage: The filling can be made in advance and stored in the fridge for up to 3 days.The unbaked pastries can be covered and stored in the fridge for a few hours before baking. Baked phyllo dough apple turnovers are best enjoyed the same day they are made. Store leftovers in an airtight container at room temperature for 1-2 days. Store leftovers in an airtight container in the refrigerator for up to 5 days. 
 

Nutrition

Serving: 1turnoverCalories: 221kcalCarbohydrates: 27gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 219mgPotassium: 102mgFiber: 2gSugar: 16gVitamin A: 392IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Tried this Recipe? Let us know!Let us know how it was!
573 shares
  • Share
  • Email
  • Twitter

About Natalie

Reader Interactions

Comments

  1. Chef Eli and Charo

    September 02, 2023 at 7:23 pm

    5 stars
    Delish and so easy! I used grated fresh ginger and also pumpkin spice instead of cinnamon. Loved it!

    Reply
    • Natalie

      September 04, 2023 at 8:04 am

      Hi Chef Eli and Charo! Thank you so much for making these apple turnovers and for sharing your recipe notes. I’m so happy you enjoyed them and can’t wait to see what you bake next 🙂 Have a great week! -Natalie

      Reply
  2. Susan F.

    June 28, 2023 at 4:34 pm

    5 stars
    These were delicious and they came together so quickly and easily. I had to substitute the fresh ginger with dried/powdered ginger but they were still impressive. Thank you for sharing such a lovely dessert and breakfast the next morning.

    Reply
    • Natalie

      July 01, 2023 at 11:13 am

      Hi Susan, Thanks so much for making these turnovers! Thank you for your comment and for sharing your recipe notes. I’m so happy you enjoyed the recipe and agree they are delicious for both dessert and breakfast the next day! 🙂

      Reply
  3. Elissa

    January 22, 2023 at 3:29 pm

    My phyllo dough measured 9×14 and I cut the sheets in half then half again equaling 4 strips. I could barely get 2 Tbs of apple filling and maybe I got 3 folds. Your turnovers look amazing and larger than mine. I got 14 turnovers which I’m not complaining.
    This is a first for me so I guess I could try again.

    Reply
    • Natalie

      April 11, 2023 at 9:12 am

      Hi Elissa, Thank you for your feedback and for giving this recipe a try! I hope you enjoyed them 🙂

      Reply
  4. M

    January 06, 2023 at 12:38 pm

    4 stars
    Great recipe but it was hard to wrap and keep that turnover triangle shape, a step by step video of wrapping the turnovers would have been a life saver.

    Reply
    • Natalie

      January 10, 2023 at 2:02 pm

      Hi Maria,
      Thank you for giving this recipe a try and for taking the time to comment. I appreciate your feedback. A step by step video of wrapping the turnovers is a great idea. Have a great week. -Natalie

      Reply
  5. Janine

    November 11, 2022 at 2:13 pm

    Everyone Loves them and are now asking me for the recipe

    Reply
    • Natalie

      November 17, 2022 at 7:51 am

      Hey Janine! Amazing! I’m so glad these are a hit. Thanks so much for making them and for taking the time to comment. Have the best weekend! -Natalie

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

Christmas Desserts

  • A stack of oatmeal bars filled with cranberry sauce.
    Cranberry Lemon Bars
  • Cheesecake with caramel pecans set on a wooden serving platter.
    Pecan Pie Cheesecake
  • Pumpkin cake with cream cheese frosting cut into slices.
    Pumpkin Olive Oil Cake
  • Brown Butter Cinnamon Rolls
  • A red velvet cupcake with cream cheese frosting on a white plate.
    Red Velvet Cupcakes
  • Cranberry scones on a baking sheet topped with chocolate chips.
    Cranberry White Chocolate Scones

Popular Posts

  • Phyllo Dough Apple Turnovers
  • Apple Fritter Bread
  • Mini Chocolate Cheesecakes
  • Flourless Chocolate Cake
  • Sweet Potato Chocolate Cake
  • Apple Cider Cookies

Footer

↑ back to top

About

  • About me
  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Connect

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Parsley and Icing