Sausage & Apple Phyllo Turnovers
"First time making a turnover with phyllo sheets. Definitely worth the effort and the folding is forgiving, keeping the filling in versus crimpling like other doughs. I love apples and basil, adjust the ingredients to make sure you can taste both, salt helps."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (114.9 g)
- Calories 308.9
- Total Fat - 25.5 g
- Saturated Fat - 12.9 g
- Cholesterol - 63.4 mg
- Sodium - 620.2 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.4 g
- Sugars - 2.7 g
- Protein - 15.1 g
- Calcium - 353.3 mg
- Iron - 0.4 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Brown and crumble sausage along with onion.
Step 2
Add chopped up apple, juice/sauce, and seasonings.
Step 3
Turn off and add ricotta.
Step 4
Prep phyllo dough: three sheets with melted butter brushed between, then sliced lengthwise with a pizza cutter.
Step 5
Drop 3T or a bit more of the filling on one end of a strip. Fold up in triangles like a flag. Brush top with more butter. This folding method helps keep the filling inside.
Step 6
Bake at 400°F for 12 minutes. Keep an eye on the bottoms.
Tips
No special items needed.
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