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1
Preheat the oven to 350 degrees F.
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2
In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes.
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3
Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken.
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4
Set aside to cool.
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5
Lay a sheet of phyllo onto a large cutting board and brush the dough with oil.
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6
Top with a second sheet and brush with oil.
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7
Sprinkle half the crushed cookies on top.
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8
Add another sheet of phyllo and brush with oil.
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9
Cut the phyllo into 4 long pieces.
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10
Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket.
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11
Continue to fold to maintain the triangle shape so a turnover is formed.
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12
Repeat with the other 3 sections.
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13
Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers.
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14
Be sure to reserve a little oil to brush the top of each turnover.
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15
Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned.
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16
Serve warm.
