These little treats taste like a flaky crispy apple pie met the state fair during the autumn festival and had a baby.

Ingreeds:

• 3-4 medium sized apples
• about 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla
• 1 1/2 tsp-ish lemon juice
• 1 tbsp cornstarch
• 1/2 cup sugar
• phyllo dough sheets
  • (thaw in the fridge overnight, or at room temp for ~3 hrs)
• 1/2 cup melted unsalted butter
• powdered sugar for dusting

A note on measuring: I do not. Take this measurements with a grain of salt, and do what tastes right.

Instructs:

1. Preheat your oven to 375 degrees F.
2. Peel and dice your apples. You don’t want any big chunks, so try to get your apples to roughly the size of your pinky nail… no wait, that’s too varying in size, uh… like 1/4 inch in size, roughly.
3. Combine your diced apples, 1.5 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp vanilla, 1 tsp-ish lemon juice, 1 tbsp cornstarch, and 1/2 cup sugar into a pot.
4. Cook your filling mixture on the stove for about 5-ish minutes, until it gets thick and saucy (like me) (sorry). You’ll start to see it get a bit sticky and the sauce will thicken a wee bit and start to pull.

4. Once your filling is done, remove it from the stove — don’t just turn the heat off, move it to a cool burner, and let it sit and cool for a bit while you move onto the next step.

5. Melt a half cup (1 stick) of unsalted butter.

6. While that’s melting, prep your phyllo dough. Unroll it from it’s package, and get a clean damp towel ready to cover your stack of dough so it doesn’t dry out while you work.

7. Once your butter is melted, it’s time to prep your lil’ cake babes! Here’s how:

• Lay out one phyllo dough sheet onto a clean work surface. (Make sure to cover the rest of your phyllo dough with a damp towel while you work!)
• Use a baking brush to thinly slather the dough with your melted butter.
• Fold it in half longwise (hot dog style), so you have a nice long rectangle.
• Place about a tablespoon or so of your filling at one end, leaving a bit of room (1/4-1/2 inch) of space on the edges.
• Brush the rest of the exposed dough with a little bit more butter.
• Begin folding up your little dough baby, like you would a flag, until you have a triangle.

I’m probably not explaining that very well, so here is a photo, if you’re a visual learner like myself:

8. Place your little dough babies onto a baking sheet, lined with parchment paper.

9. Slather them again with another thin layer of your melted butter on top.

10. Pop those bad boys in your 375 degree oven. I baked mine for 13 minutes, but that time will vary a bit depending on your oven and altitude. Anywhere between 10-15 minutes should be good, but check them at 10 to make sure there’s no burning. You want them a light brown color, and a bit darker around the ends of your triangle.

They’ll crisp up more as they cool outside the oven, so don’t stress if they don’t seem perfectly flaky as soon as they come out.

11. Allow them to cool for about ten minutes, and then lightly dust some powdered sugar on top of them. Definitely wait for them to cool before adding the powdered sugar, because otherwise the sugar will just melt. This is an optional step, but I think it really elevates the dish.

“Elevates.” How fancy.

Anyways, that’s it! Enjoy your flaky apple turnovers.