Enjoy these lighter apple turnovers for dessert any time. Since this recipe uses phyllo dough instead of pastry dough, these turnovers are lower in fat and better for you.
3 Granny Smith apples, peeled, cored and chopped into 1/2-inch pieces (about 3 cups)
2 tablespoons sugar
1 tablespoon lemon zest
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons plus 1 teaspoon unsalted butter, melted, divided
1/4 cup Kretschmer Honey Crunch Wheat Germ, divided
4 9 x 14-inch sheets phyllo dough*
2 teaspoons powdered sugar for garnish
Preheat oven to 400° F.
In large bowl mix together apples, sugar, lemon zest, lemon juice, cinnamon and nutmeg.
In large skillet over medium heat, add 1 teaspoon melted butter and apple mixture; cook 8 to 10 minutes until apples have softened, stirring often to prevent burning. Turn off heat and stir in 2 tablespoons wheat germ. Set aside.
Dampen a kitchen towel. Remove phyllo dough from package and cover sheets with the dampened towel to prevent the phyllo from drying out as you work.
Using a pastry brush, brush one phyllo sheet completely with butter; sprinkle 1 tablespoon wheat germ over buttered sheet. Top with another sheet of phyllo and using a pizza cutter or a sharp knife, divide in half lengthwise.
Put 1/2 cup of the apple mixture in one corner of one strip of phyllo. Fold phyllo over the mixture into a triangle-shaped pocket. Brush with butter to seal edge of triangle and place the turnover seam side down onto an ungreased baking sheet. Brush top of triangle with butter and repeat process with remaining 2 sheets of phyllo and apples.
Transfer cookie sheet to oven and bake for 10 to 15 minutes or until golden brown. Remove and cool on wire rack. Just before serving, sift powdered sugar over turnovers.
*Note: If phyllo is frozen, follow package instructions for use. If you are using 13 x 18-inch phyllo sheets, cut sheets into thirds instead of half lengthwise before filling with apples.