Apple Turnovers with Phyllo Dough

Ingredients:

• ½ cup unsalted butter, melted (keep separate)
• 3 apples (medium-sized), peeled, cored, and diced into ½-inch pieces
• ⅓ cup + 1 tablespoon packed light or brown sugar
• 1¼ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon fresh ginger (or ½ teaspoon ground ginger)
• ½ teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 6 sheets phyllo dough
• Powdered sugar (optional, for garnish)

Instructions:

1. Prepare phyllo dough as directed on its package. If advised, thaw it in the fridge overnight. Keep chilled until needed.
2. In a saucepan over medium heat, melt 1 tablespoon butter. Add apples, stirring to coat. Introduce vanilla, lemon juice, sugar, cinnamon, nutmeg, ginger, and salt. Stir occasionally, letting apples soften for 6-7 minutes.
3. Whisk cornstarch with cold water in a separate bowl. Add this to the apple mixture. Stirring, let it cook for another 2-3 minutes or until it thickens. Once done, set aside to cool to room temperature.
4. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper. Melt the rest of the butter in a separate bowl. Arrange all required tools: pastry brush, sharp knife, and a damp kitchen towel.
5. Lay a sheet of phyllo dough flat. Brush with melted butter. Make sure to cover the unused phyllo sheets with the damp kitchen towel to keep them from drying out. Layer and brush two more sheets similarly.
6. Slice the layered phyllo into four equal strips. Add about two tablespoons of the apple mixture at the bottom of one strip, leaving a margin for folding. Fold the bottom left corner to the right edge, forming a triangle. Continue folding, maintaining the triangle shape throughout. Transfer the formed triangle, seam side down, onto the baking sheet. Repeat for all strips, yielding 8 turnovers. Brush their tops lightly with butter.
7. Bake for 18-21 minutes, or until the turnovers are golden brown and crisp. Allow them to cool slightly before serving. Optionally, dust with powdered sugar for added appeal.

Notes:

• Ginger: Opt for either 1 teaspoon freshly grated ginger or ½ teaspoon of its ground counterpart.
• Storage Tips:
  • Apple filling can be pre-made and refrigerated for up to 3 days.
  • Unbaked turnovers can be refrigerated for a few hours before baking.
  • Enjoy baked turnovers on the day of preparation for best results.
  • Leftovers: Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.