Phyllo Apricot Turnovers Recipe
Getting Ahead: The phyllo turnovers can be prepared, wrapped securely, and kept in the refrigerator up to 2 days; they also freeze well. Bake them just before serving. A note from Eatopic: “Do not allow phyllo to dry out or it will be impossible to fold. Work with one sheet at a time, keeping the rest covered with a moistened tea towel.” ORDER OF WORK:
- 1 lb (500 g) apricots
- 1 lemon
- 6 1/2 oz (200 g) caster sugar
- 1 tsp (5 ml) ground cinnamon
- Ground nutmeg
- Ground cloves
- 2 tbsp (30 ml) water
- 1 lb (500 g) package phyllo dough
- 6 oz (175 g) unsalted butter
- #Phyllo is a multi-purpose dough, and not nearly as hard to work with as you might think. Here, phyllo is folded into triangles to enclose a filling of fresh apricots cooked with a spicy blend of cinnamon, nutmeg, and cloves. These light and flaky turnovers can be eaten with a knife and fork or your fingers.# Make the Apricot Filling: Cut each apricot in half around the stone. Using both hands, give a quick, sharp twist to each half to loosen it from the stone. Scoop out the stone with the knife and discard. Cut each half into 4-5.pieces. Grate the zest from half of the lemon onto the plate. “Use small knife to slice apricot halves”
- In a medium saucepan, combine the apricots, lemon zest, three-quarters of the sugar, the cinnamon, and a pinch each of nutmeg and cloves. Add the water.
- Cook gently, stirring occasionally, until the mixture thickens to the consistency of jam, 20-25 minutes. Transfer to the bowl and let cool. A note from Eatopic: “Some apricots should stay in pieces to give the filling texture.” #Fill and Shape the Phyllo Turnovers# Heat the oven to 200° C (400°F, Gas 6). Lay a tea towel on the work surface and sprinkle it lightly with water.
- Unroll the phyllo dough sheets on the towel and cut them lengthwise in half. Cover them with a second moistened towel.
- Melt the butter in a small pan. Take one half sheet of dough from the pile and set it lengthwise on the work surface. Lightly brush half of the sheet lengthwise with butter and fold the other half on top. “Fold phyllo carefully to avoid wrinkles and splitting”
- Brush the strip of dough with more butter. Spoon 5-10 ml (1-2 tsp) of the cooled filling onto the strip of dough about 2.5 cm (1 inch) from one end. “Centre apricot filling on dough strip” TAKE CARE: Do not put too much apricot filling in the turnovers or they will burst during cooking.
- Fold a corner of file dough strip over the filling meet the other edge of dough, forming a triangle.
- Continue folding the strip over and over to form a triangle with file filling inside. Set the triangle on a baking sheet with the final edge underneath, and cover the baking sheet with a moistened tea towel. “Close the comers tightly so the filling does not leak.” “Shape triangle gently without squeezing it”
- Continue making triangles with the remaining phyllo dough and filling, arranging them on the baking sheets and keeping them covered with moistened tea towels. #Bake the Phyllo Turnovers# Brush the top of each triangle with butter and sprinkle with the remaining sugar. Bake in the heated oven until golden brown and flaky, 12-15 minutes. With the palette knife, transfer the turnovers to the rack to cool slightly, and serve warm or at room temperature. “Sugar glaze gives crisp finish” “Phyllo pastry is flaky and delicate”