YUMMY FLAKY APPLE TURNOVERS

My husband loves apple turnovers. He had done without for years until I finally found some healthier ways to make them. I made these for his birthday and he loved them. I was too busy to make the dough by scratch so had to compromise and use Athens Phyllo Dough. They are so delicious you won't notice they are much lower in calories than most recipes. Since the Phyllo dough is made with a small amount of canola oil, I consider this recipe "transitional."

I searched the internet and combined aspects of several recipes:

FOR THE APPLE FILLING: Vegan Apple Turnovers

USE OF PHYLLO DOUGH: Apple Turnover

Where did I get the "aquafaba" you ask?: It's the liquid drained from a can of chickpeas/garbanzo beans.

Many apple turnover recipes online suggest using Puff Pastry Dough. At my local grocery store, Puff Pastry Dough and Phyllo Dough were next to each other in the freezer section. Compare the ingredients and you will easily see why Phyllo Dough was the healthier option.

What I did differently and clarifications:

FOR THE APPLE FILLING:

-Used 2 Honey Crisp and 1 Granny Smith apple, peeled, cored, and cut into small pieces (final weight was 436 grams)

-Used 4 pitted Medjool dates (weight 90 grams)

-Instead of arrowroot powder used organic cornstarch

-Instead of white wine vinegar used 1 1/2 tsp fresh lemon juice

-Baked 20 minutes then moved to cooling rack

-Did not make the drizzle since my husband is not used to having that on his turnovers

FOR THE PHYLLO DOUGH:

- Stacked 3 phyllo sheets instead of just 2

-Instead of spraying olive oil on the phyllo sheets I brushed them with an oil-free basting liquid made by whisking together 1/4 cup aquafaba with 1/2 TBSP almond butter