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{flavor stories} sweet apple triangles…



Happy January! When I was a kid, I remember as a treat we'd sometimes go to the neighborhood bakery for apple turnovers. They were little rectangles of pillowy puff pastry filled with apple pie filling and topped with coarse sugar. I loved them so much, so today we're making a simple take on those. They're made with crisp phyllo pastry {found in your grocer's freezer section}, apple sauce, and vanilla. I think they're some of the easiest {and prettiest!} apple turnover I've ever made.


You'll need:
18 sheets frozen phyllo pastry, thawed
1/2 a vanilla pod  
1/2 cup apple sauce {store-bought or homemade}
3/4 cup unsalted butter, melted {approximately}
1/3 cup granulated sugar {approximately}


Here's how:
1. Preheat the oven 375°F. 
2. Stir the scraped contents of the vanilla pod into the apple sauce {like for the pretty pear tarts}.
3. Cut phyllo sheets in half horizontally and cover with a damp towel. 
4. Lay 1 sheet on your work service and using a pastry brush, brush with butter then sprinkle with sugar and follow with 2 more sheets {cover the remaining with a damp cloth}.
5. Slice lengthwise into 3 strips. 
6. Place a heaping teaspoon of apple sauce at one end and fold into a triangle as you would a flag.
7. Arrange on a parchment lined baking sheet. Brush with melted butter and sprinkle with sugar.
8. Bake at 375 for 10-15 minutes or until golden brown and crispy. Makes 12 triangles.

*For an apple cinnamon version omit the vanilla bean and add a sprinkling of cinnamon between each sheet of phyllo.


And if I may, I think these are best served warm from the oven with a scoop of vanilla ice cream. But they make a great snack too! You can store them in an airtight container for up to two days.


{photos by Michael Graydon, styling by Nikole Herriott for Oh Joy}


  1. These look delicious and pretty no fuss to make! I love that you can use apple sauce, that definitely cuts down on time. Adding this recipe to my Pinterest board!

  2. apple turnovers also remind me of my childhood; however, i am sure the ones that i ate are nowhere near as good as yours (i am afraid the childhood ones were probably made by Pillsbury). these look simply perfect.

  3. In the Netherlands we call these ‘Appelflappen’. It’s probably a bit more work, but we make them with a real apple (cut into pieces), some raisins and a little bit of almond paste. They’re delicious!

  4. Hi there! I just wanted to let you know how much I LOVE this recipe. It’s a real winner whenever I host fall dinner parties; plus, it’s easy and so classy! I loved it so much I decided to feature it in my recent roundup of recipes using seasonal October produce. Thanks again for giving us this goodness!


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