Apple-Ginger Phyllo Turnovers

4 Golden Delicious apples (about 1 1/2 pounds total), unpeeled, cored and cut into 1/4-inch pieces

1/3 cup firmly packed light brown sugar

1/2 teaspoon ground cinnamon

Pinch freshly grated nutmeg

Pinch salt

1 teaspoon cornstarch

1 tablespoon cold water

1 tablespoon finely chopped crystallized ginger

8 large sheets frozen phyllo dough, defrosted

3 tablespoons canola oil

8 small gingersnap cookies, crushed into a fine crumb (1 3/4 ounces, about 1/2 cup)

1/2 tablespoon Demerara sugar or raw sugar such as turbinado

Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.

Combine the apples, brown sugar, cinnamon, nutmeg and salt in a large nonstick skillet over medium heat; cook for about 5 minutes, stirring occasionally, until the fruit is just tender.

Whisk together the cornstarch and water in a small bowl until smooth; stir this slurry into the skillet and cook until the juices in the skillet thicken, about 1 minute. Remove from the heat to cool to room temperature, then stir in the crystallized ginger.

Lay a sheet of phyllo on a large cutting board lengthwise (with one of the shorter ends facing you); brush with some of the oil. (Cover the remaining stack of phyllo with damp paper towels between building the layers, so it doesn't dry out.) Top the oiled sheet of phyllo with a second sheet and brush that one with the oil. Sprinkle half of the crushed cookies on top, distributing them evenly.

Add another 2 sheets of phyllo, brushing each with the oil. Cut the layered, oiled phyllo stack into 4 long strips of equal width. (It's OK if some of the phyllo sheets get torn; use a little oil to mend the breaks.)

Spoon a small mound of the apple mixture (about an eighth of the total amount) about an inch from the near edge of one strip; fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold the strip up to maintain the triangle shape, as you would fold a flag or paper football, to form a triangular turnover. Repeat with the other 3 strips.

Repeat the whole process again with the remaining 4 sheets of phyllo and crushed cookies so that you wind up with 8 turnovers. You might have leftover filling, which can be refrigerated for up to 5 days. Arrange the turnovers on a baking sheet, brush the top of each with oil and sprinkle with the Demerara or raw sugar.

Bake (middle rack) for 20 to 25 minutes or until lightly browned and crisped. Allow to cool slightly, then serve; or allow to cool completely and store in an airtight container at room temperature for up to 2 days, then reheat in a 300-degree oven until warm and re-crisped.

Serves 8

Nutrition | Per serving: 230 calories, 3 g protein, 40 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 19 g sugar

From nutritionist and cookbook author Ellie Krieger