Spago S Apple Strudel Turnover Recipe

Ingredients

¼ tsp ginger, ground

½ tsp cinnamon, ground

½ cup sugar

⅔ cup butter, unsalted, 5 ¼ oz

⅓ cup water

1 tbsp brown sugar

1 lb Fuji apples , peeled and cut into ½ cubes, with lemon juice

1 tbsp molasses, mild flavored

2 tsp breadcrumbs

confectioner’s sugar, optional

1 scoop vanilla ice cream, optional

phyllo pastry sheets

In a bowl, mix together the ginger, cinnamon, and sugar. Set aside.

Melt the butter in a pan over medium-high heat. Add in water, brown sugar, and the cinnamon-sugar mixture, then mix well.

Add in the Fuji apples with lemon juice along with the molasses. Stir until dissolved.

Place the apple mixture into an ice cube tray and make sure that they are evenly placed. Freeze for 4 hours.

Trim the phyllo pastry sheets into 13 x 4-inch stacks.

Brush the sheet with melted butter and sprinkle at least 2 teaspoons of breadcrumbs.

Add the frozen apple cube.

Fold phyllo sheets flag style creating a triangle and enclosing apple cubes. Brush apple turnovers with melted butter.

Bake the strudel turnovers at 400 degrees F for 10 minutes.

Plate your apple strudel turnovers, garnish them with confectioners’ sugar, and serve with a scoop of vanilla ice cream.