Sausage & Apple Phyllo Turnovers

12
Servings
30m
Prep Time
12m
Cook Time
42m
Ready In

Recipe: #34001

January 01, 2020



"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 recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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