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For the Filling: 2 pounds firm tart apples, peeled, cored, cut into 1/4-inch dice (about 5 cups) 3 tablespoons fresh lemon juice, plus more as needed Grated zest of 1 lemon 2 cups apple cider 1 cinnamon stick 2-inch piece vanilla bean, split 1/8 teaspoon ground cloves 1/4 cup packed light-brown sugar, or to taste 3/4 cup raisins 1 tablespoon cornstarch 1 tablespoon dark rum 1 to 2 tablespoons lightly toasted bread crumbs
To Finish the Turnovers: |
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1. For the filling: In a non-reactive bowl, toss the diced apple with the 3 tablespoons lemon juice to prevent discoloration. Put the zest, cider, cinnamon, vanilla, cloves, and brown sugar in a large non-reactive saucepan and bring to a boil. Reduce the heat to medium, add the apples and raisins, and gently simmer until the apples are tender but not too soft, 3 to 5 minutes.
2. Remove the apples and raisins with a slotted spoon and reserve. Boil the liquid until it is reduced to a thick, syrupy glaze. Remove and discard the cinnamon stick and vanilla bean. Dissolve the cornstarch in the rum and stir the apple mixture into the glaze. Return the apples and raisins to the pot and bring to a boil: the mixture will thicken. Taste and correct the seasoning with brown sugar or lemon juice. Transfer the mixture to a bowl set over ice and stir until cold. The cooled mixture should be fairly dry; if it is too wet, add 1 to 2 tablespoons breadcrumbs. 3. Preheat the oven to 400° F. Lightly spray a nonstick baking pan with spray oil. Finish the turnovers: Combine the melted butter and oil in one small bowl, the breadcrumbs or graham-cracker crumbs and granulated sugar in another. Place the filo sheets on a work surface that has been covered with plastic wrap. Place a piece of plastic wrap on top of the filo and cover it with a damp dishtowel. Keep the sheets of filo covered until the last possible moment to prevent them from drying out as you work. 4. Lay one sheet of filo dough on a cutting board with a short edge toward you. Lightly brush it with the butter mixture and sprinkle with 2 level teaspoonfuls of the bread-crumb mixture. Lay another sheet of filo on top of it, brush with the butter mixture, and sprinkle with a heaping teaspoonful of the bread-crumb mixture. Cut the sheet lengthwise into 3 strips. 5. Place 2 to 3 tablespoons of the apple mixture 2 inches below the top edge of each strip in the center. Fold a top corner of the strip over the filling, lining up the edges to form a triangle. Continue folding the strip (as you would a flag) to obtain a triangle-shaped turnover. Repeat the process with the other 2 strips, and then with the rest of the filo dough and filling, to make 18 turnovers. Lightly brush the tops of the turnovers with the butter mixture and transfer them to the prepared baking pan. (The turnovers can be frozen at this stage and thawed overnight in the refrigerator.)
6. Bake the turnovers until they are crisp and nicely browned, 15 to 20 minutes. Transfer them to a wire rack to cool slightly. Dust with confectioners' sugar and serve at once.
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