These incredible parcels are a fast and easy twist on apple turnovers. They’re crunchy, maple-y, and a breeze to assemble. They can be made early in the day, kept in the fridge, and baked later, or you can freeze them (unbaked), brush them with oil and maple syrup (frozen), and bake for 40 minutes instead of 30. These reheat really well in the toaster oven. I love the combination of cooking apples (which turn to mush) and Granny Smith (which maintain their crunchy texture), but feel free to play with different apple and pear varieties, as well as other fruit combinations.
Ingredients – Filling
- 4 Bartlett pears, chopped
- 1 Granny Smith apple, chopped
- 2 cooking apples (I use Cortland), chopped
- 3 cinnamon sticks
- 2-3 tbsp maple syrup
Instructions – Filling
Place the chopped apples and pears in a pan with the cinnamon sticks and cook, covered, until softened, around 20 minutes. Remove the cinnamon sticks, mash lightly with a fork, and add the maple syrup to taste.
Ingredients – Assembly
- ⅔ cup vegetable oil
- 10 phyllo sheets
- Maple syrup
Instructions – Assembly
Take one sheet of phyllo and brush lightly with oil. Fold in half by width—place the shortest side on the other shortest side. Brush lightly with oil, then fold again once more so that the shortest side touches the other shortest side. Lay down a few spoonfuls of filling (about one tenth of it) on the widest side of the pastry, then fold the other side over. Brush the top with maple syrup. Place on a lined baking sheet, and repeat with the rest of the phyllo sheets and filling! If the instructions for the folding process are hard to follow here, you can watch the video for a clearer demonstration.
Bake in preheated oven (375F) for 35 minutes or until deeply golden brown.