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APPLE TURNOVERS

Prep: 20 min Bake: 17 min
Cost per Turnover: 9 cents

We've always been great fans of turnovers, so we decided to make a version that we
could enjoy a little more often without feeling too guilty. We spared them a heap of fat
and calories by using phyllo (from the freezer or refrigerator section of the supermarket)
instead of puff pastry.

FILLING
 2 Granny Smith apples, peeled, cored and chopped (2 1/4 cups)
 1 teaspoon lemon juice
 3 tablespoons granulated sugar
 1 tablespoon all-purpose flour
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 8 sheets phyllo (or filo) pastry, thawed if frozen
 Butter-flavored nonstick cooking spray
 Cinnamon sugar: 
      2 teaspoons granulated sugar mixed with 1/4 teaspoon ground cinnamon (optional)

1. Mix all filling ingredients.

2. Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep
from drying out.

3. Place 1 phyllo sheet on work surface. Lightly coat with nonstick cooking spray. Top
with another sheet. Cut lengthwise in three 4-inch-wide strips. Move strips apart.
Mound 1 heaping tablespoon filling at one end about 1 inch from corner. Fold opposite
corner at same end over filling, forming a triangle. Continue folding your way up the
strip, as you would a flag, to the end.

4. Repeat with remaining phyllo and the filling. You'll have 12 turnovers. (Can be made
ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic
bags.)

5. To bake freshly made or frozen turnovers: Heat oven to 400 F. Lightly coat a cookie
sheet with nonstick cooking spray.

6. Arrange turnovers seam-side down on prepared cookie sheet. Lightly spray tops with
cooking spray. Sprinkle with cinnamon sugar. Bake 15 to 17 minutes, or until golden.
Remove to wire rack to cool.

* Serves 12. Per serving: 72 cal, 1 g pro, 13 g car, 2 g fat, 0 mg chol, 61 mg sod. Exchanges:
1/3 starch/bread, 1/2 fruit, 1/3 fat





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