Apple Strudel Turnovers Improv Challenge

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Apple Strudel Turnovers Improv Challenge


    Adapted from a combination of Bon Appetit and Gourmet recipes

    • 2 1/4 pounds baking apples (I used a combination of Granny Smith and golden delicious), peeled, cored and cut into 1/2 inch chunks
    • 1/3 cup freshly squeezed lemon juice
    • 1 cup sugar
    • 2 tablespoons brown sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • 1 1/4 cups butter, divided
    • Zest of half a lemon
    • 1 box frozen filo sheets, defrosted overnight in refrigerator
    • 1 cup lightly toasted fresh breadcrumbs
    • 1 cup heavy cream
    • 1/4 cup sour cream
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla
    • Lemon zest for garnish, optional
    • Powdered sugar, for dusting


    1. Melt ΒΌ cup of butter in large saute pan. Add apples and toss to coat. Cook for a few minutes, till apples start to soften. Add lemon juice, sugars, cinnamon, ginger and lemon zest. Cook till sugars are dissolved and apples cooked through. Remove apples to bowl to cool. Reduce juices in pan by about half, till thick and syrupy. Add syrup to apples and toss.
    2. Melt remaining 1 cup of butter. Cut filo dough into 3 13 x4 inch rectangles. Stack rectangles and cover with plastic wrap, then a damp towel to prevent drying.
    3. Preheat oven to 400ΒΊ. Line two baking sheets with parchment and set aside.
    4. Place one piece of filo on work surface. Brush with melted butter, then sprinkle surface with 1 teaspoon of bread crumbs. Place a second sheet on top of first and repeat with melted butter and bread crumbs. Keep stack of unused filo covered. Next, take a tablespoon of the apple filling and place on lower short end of the prepared dough. Fold flag style: first fold bottom right corner over the filling to line up with left side, creating a triangle. Continue to fold up the filo, enclosing apple. Brush top with melted butter, and trim any excess filo. Place on parchment lined cookie sheet. Repeat till you run out of filo or apples.
    5. Bake about 14 minutes, or till lightly browned. Cool slightly on rack.
    6. To make whipped topping, combine all ingredients and whip till soft peaks form.
    7. Serve warm with a dollop of whipped topping or ice cream, and a dusting of powdered sugar.
    8. Yield: Makes about 18.


    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 6242kcal Calories from fat 3252
    % Daily Value
    Total Fat 361g555%
    Saturated Fat 215g1075%
    Transfat 9g
    Cholesterol 966mg322%
    Sodium 2892mg121%
    Carbohydrate 726g242%
    Dietary Fiber 39g156%
    Sugars 401g
    Protein 55g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g
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    1. I love apple turnovers and these looks especially delicious! I’ll have to try making your version.

    2. Breakfast or dessert?! That’s why I like you so much Liz! I love the idea of spreading breadcrumbs between the layers – I bet it helps the crust get nice and crispy and buttery.

    3. Pam @ The Meltaways says:

      What a great twist – they look delicious, too!

    4. These look amazing! So perfectly folded, you do know how to work that filo! The most unique thing, to me, is the use of the bread crumbs. I imagine it adds a wonderful 2nd layer of texture to the filling. Glad to see that the improv challenge is bringing out the best of your talents. Great post.

    5. What a great use of the ingredients. Anything that can be breakfast or desserts is a good thing!

    6. I love turnovers! I haven’t made them in years. You’ve just given me some more inspiration. πŸ™‚

    7. Melody β™ͺβ™« says:

      β™₯ me some strudel! (any time I bring home phyllo, however, the hubs expects it to be baklava…)
      Your sour cream topping looks like a winner, too.

    8. Adoro lo strudel!! E il profumo che si spande per casa quando sono in forno!!
      Complimenti anche per la chiusura!! Opera ingegneristica!!! ^_^ Molto originale!!!
      Un bacio grande e un abbraccio!!
      Qui fa tanto freddo e da te??

    9. The Mom Chef says:

      I think it looks amazing and with a third cup of lemon juice, heck yeah it fits. I love the fact that the dough is phyllo. Very beautiful.

      Hugs as you head north.

    10. Yum yum Lizzy and you know I have this weakness for anything with sour taste and this one is one of it.

    11. Natasha Price says:

      These look lovely, the sour cream topping sounds like a great addition.

    12. I haven’t gotten around to my breakfast yet, which is whole wheat toast and yogurt. Now I really really wish I had an apple strudel turnover! They look delicious!

      P.S. I’m sorry to hear about your aunt.

    13. Thinking of you and your family. Take care πŸ™

      The turnovers look lovely as usual. Beautiful, crisp filo.

    14. I’m so sorry to hear about your aunt. Blessings to you and your family.

    15. I’m sorry about your aunt…

      You have lemons in the background – And a lemon tea towel? There’s is no way you’ve lost your challenge “cred” here. Plus those turnovers totally got it goin’ on!

    16. Crunchy Creamy Sweet says:

      I want one! or two! Heck, make it a dozen πŸ™‚ Thank you for sharing the diagram – it will be very helpful next time I make turnovers πŸ™‚

    17. I will have mine for dessert. They look great. Who cares if we can’t see the ingredients.
      I made salmon and that certainly isn’t the first thing you think of when using sour cream and lemon.

    18. Cookaholic Wife says:

      Anything that can be breakfast or dessert is super important in my book! πŸ™‚ I need to make these right away.

      I’m sorry to hear about your aunt.

    19. Teri@thefreshmancook says:

      I happen to have a package of Filo sheets in my freezer that have been waiting for this recipe! It looks wonderful, and I can’t wait to try this out! Yum!

    20. they look delish! I love desserts like these ones that you can have in a few bites

    21. Liz…these look fabulous for breakfast AND dessert in the same day!!! I love your twist on the ingredients! But very refreshing! My heartfelt condolences to you and your family, Liz.

    22. Mmmmm…. I’ve only had store bought ones and these look much superior.

    23. I would never get the folding right!
      I am so glad I joined this challenge, lovely recipes all around.
      I take my Apfelstrudel seriously, being German, so bring them on!

    24. I am so sorry for your loss, my friend. Have a save and supportive time with your family.

      If it were up to me, I would like that you pushed the envelope so to speak. You followed the instructions so what’s not to love? You did an outstanding job!

    25. Ashley @ Kitchen Meets Girl says:

      I love turnovers! These look so perfectly folded–soooo impressed!

    26. says:

      These look perfect I would eat it for breakfast for sure, great job. Sorry about your auntie.

    27. Delicious looking. Sorry about your Aunt, safe travels.

    28. LOL! They look delicious and TECHNICALLY there is lemon juice in them! I love that you put lemons and a tea towel out there…brilliant!

    29. I love all the lemon desserts and cakes and cookies… These look fantastic!

    30. Kimberlee V. says:

      So sorry for your loss Liz! Hugs!

    31. I like lemon cookies!

    32. that’s how I make my baklava πŸ™‚ the only difference is that we pour sherbet over the baked triangles so it’s moist and super sweet. Love the pics!

    33. These apple strudel turnovers looks awesome! Perfectly folded and looks so inviting!
      I have never worked with phyllo dough before as I have heard you have to really be quick while working with it as it tends to dry out otherwise.
      Love the photographs and presentation!!!

    34. Soo delicious Liz!My daughter will absolutely love this recipe.Bookmarked!

    35. Oh wow; these look great, Liz! I absolutely love mixing cream and sour cream together as a topping so I KNOW that’s delicious and those turnovers looks fantastic.

    36. This looks wonderful Lizzy. I love lemon anything. Although I am not a sour cream fan for some reason. But I think I could get over for these.

    37. Christine's Pantry says:

      This looks amazing. Sorry about your aunt.

    38. these apple turnovers remind me of my pregnancy days πŸ™‚ I could eat apple turnovers day and night. topped with some coconut cream, mmm
      So sorry to hear about your aunt πŸ™

    39. These look so delightful. Your photos make me long for spring. Love the presentation!

    40. LOL Your post made me smile. I can’t imagine anyone booting you, Lizzy. You’re too nice.

      My kind of dessert…when off plan. Yummy! Love your way of cooking the apples – double yummy!

    41. Hearty Appletite says:

      Oh, my, these are gorgeous and sound even better! The addition of lemon is genius. Thanks for sharing these for the ICC!

    42. I have been having so much fun reading all of these lemon and sour cream recipes! You guys are all so creative! These turnovers look FAB!

    43. Sunday Morning Banana Pancakes says:

      You must be a professional phyllo folder, your trianges are perfect! Love that the turnovers are made with Phyllo versus puff pastry – that is a method I have never tried before – thanks for sharing yet another amazing recipe!

    44. Julie higgins says:

      These look so amazing!! I’m a big fan of eating this kind of pastry for breakfast πŸ™‚
      So sorry for the loss of your aunt…

    45. You handled the improv and improve quite well.

    46. I’m a little behind but these look and sound incredible! I love the lemon juice addition and the whipped topping yum!!

      I’m sorry to hear about your aunt. Hope you’re doing well. πŸ™‚

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