Recipe: Apple cinnamon turnovers

An apple cinnamon turnover is good any time of the year. Make a batch of these for a delicious weekend breakfast or serve with homemade whipped cream or vanilla Greek yogurt and enjoy for dessert. 

Serves 12 with phyllo dough or 8 with puff pastry

Ingredients

• 1 tablespoon Splenda/Stevia/Monk Fruit/sugar
• 2 teaspoons unpacked brown sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons dried cranberries or golden raisins
• 2 tablespoons sliced unsalted almonds
• 3-4 medium sized apples, peeled, cored and thinly sliced
• 1 sheet of puff pastry or 6 sheets of phyllo dough, thawed

Directions

Preheat oven to 400-425 degrees (per phyllo dough/puff pastry directions).

Combine Splenda/Stevia/Monk Fruit/sugar, brown sugar, cinnamon and nutmeg to create the topping. Toss with sliced apples.

Thaw phyllo dough or puff pastry according to the directions on the box.

If using puff pastry:

Spray 1 large cookie sheet with non-stick spray or line with parchment paper and set aside.

Use a rolling pin to stretch puff pastry to accommodate 8 turnovers. Place it on the prepared cookie sheet.

Cut in half lengthwise, then cut each rectangle into 4 equal pieces, for a total of 8 squares per cookie sheet.

If using phyllo dough:

Spray 2 large cookie sheets with non-stick spray or line with parchment paper and set aside.

Place phyllo dough on the prepared cookie sheet. Coat first sheet with non-stick cooking spray. Top with a second sheet and coat with non-stick cooking spray. Repeat this for the third sheet. Follow the same process for the second cookie sheet.

Cut in half lengthwise, then cut each rectangle into 3 equal pieces, for a total of 6 squares per cookie sheet. Note: Use kitchen shears to cut phyllo dough.

For either dough:

Assemble apple turnovers by arranging sliced apple on each square, leaving about 3/4” border and sprinkle with almonds, dried cranberries or golden raisins. Gently fold puff pastry or phyllo dough edges over apple filling. Repeat with remaining ingredients.

Bake for 12-15 minutes per directions on the puff pastry or phyllo dough packaging or until the edges are golden and apples are tender. Allow turnovers to cool on a wire rack and serve.

Nutrition Facts (per serving):*

70 calories, 1g fat, 45mg sodium, 13g carbohydrates, 1g protein, 1g fiber, 6g sugar (0g added sugar)

*Based on puff pastry

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.