Name: Apple Strudel Turnovers
Yield: Makes 8 to 10 servings
Ingredients: 2 1/4 pounds Braeburn or Fuji apples (about 6 medium), peeled, cored, cut into 1/2-inch cubes; 1/3 cup fresh lemon juice; 1 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground white pepper; 1 1/4 cups (2 1/2 sticks) unsalted butter; 1/3 cup water; 2 tablespoons (packed) golden brown sugar; 2 tablespoons mild-flavored (light) molasses; 28 13x9-inch fresh phyllo pastry sheets or frozen, thawed (about 3/4 pound); 1 1/4 cups lightly toasted fresh breadcrumbs; Vanilla ice cream

Image may contain Food Dessert Dish Meal Pastry and Cake

Apple Strudel TurnoversMark Thomas

The pastry chefs at Spago make fresh strudel dough, but we call for packaged phyllo here. For the breadcrumbs, finely grind crustless white sandwich bread in a processor, then toast the crumbs in a 350°F oven until dry, about 10 minutes. You'll need two 14-cube ice-cube trays for the filling.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.