Lebanese-Style Apple Turnovers
makes 16 turnovers
4 apples, peeled, cored and julienned
1 cup walnuts, raw and crushed
1/2 cup pistachios, raw and crushed
3 tbsp sugar + 2 tbsp
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp orange blossom water
1 tbsp rose water
1 packet store-bought Phyllo dough, defrosted overnight in the fridge
6 tbsp butter, unsalted and melted for brushing
Spiced Sugar for dusting
Peel apples, then slice around core into four pieces. Cut those pieces into slices about 1/8 inch thick, then julienne like match sticks. Place all apples in a bowl, add 3 tbsp sugar and lemon juice and mix until incorporated. Let macerate for a couple of hours to remove some of the juice. Place on medium to high heat to evaporate the juice. We don’t want the apples to cook and get mushy. Remove from heat and let cool. Meanwhile, place the nuts in a plastic bag and seal, then pound them into pieces, coarse grind. Add them to the apples, plus the rose water, orange blossom water, cornstarch and the 2 other tbsp of sugar. Mix well.
Remove one Phyllo layer, brush with butter, top with another layer, brush with butter, and repeat one more time. Cut Phyllo sheet into four strips width-wise. Place a generous tablespoon of apple nut mixture and fold into triangles. Place on baking sheet, brush top with butter and sprinkle with spiced sugar. Bake at 375ËšF for about 8-10 minutes, just until golden.
Chai Simple Syrup
1 1/2 cup water
2 sticks cinnamon
4 cloves
6 cardamom pods
1 nutmeg, broken in two
1 inch ginger, fresh and sliced
1 inch galangal, dried (found at spice shops or Asian markets)
1 tsp anise seeds
3/4 cup sugar
Place all ingredients in water, bring to a boil and let simmer for 10 minutes until water turns honey colored. Strain and place back in pot. Discard spices.
Add sugar to spice water and bring to a gentle boil. Stir gently to melt all sugar and let simmer for 10-15 minutes until slightly thickened (it thickens more after cooling down). When cooled, it should be the consistency of maple syrup. Drizzle over warm apple turnovers and serve.
Comments 3
These look amazingly delicious and flaky, will definitely try them this weekend.
My mother made similar turnovers with the Moroccan equivalent of phyllo called warqa. They were delicious. I'd love of one with a glass of tea.
Love this and since I have some phyllo in my fridge still I could use it this way! Love your idea of spicing up the syrup, brilliant!