You can freeze them unbaked. Better still might be to bake them until almost done, and then finish baking when you want one. I think that would give the freshest tasting, most crisp result. Microwaving would make a soggy product, imo.

I have used commercially made frozen phyllo appetizers(spinach triangles) and they are frozen unbaked. The instructions advise against microwaving. They always bake up nice and fresh.

I've made spinach, feta, & meat filled phyllo triangles many times for family gatherings, parties,etc. I always make them in advance & freeze them. I just put them in a single layer on a jelly roll pan lined with plastic wrap to freeze. I write myself a BIG note so I don't forget they're in the freezer. Once they're frozen solid, I transfer them to either freezer bags or a plastic container. Depending on how anal retentive I'm being at the moment, I may wrap them individually in wax paper too.

When baking from frozen state, do not defrost first. Preheat oven to 350°, and bake for about 20 - 25 minutes until golden brown. You may have to bake them a little longer or flip them over in the oven.

Ok, here goes! Thanks for the tips! Below is a link to the recipe.

Here is a link that might be useful: Apple Cranberry Phyllo Turnovrs from Food Network

Here's a report on how the turnovers went. I got ahead of myself and baked the first batch, so I have nine baked ones, which was too much, I should have frozen half of those. The recipe makes about 18 turnovers. If I had to do it again I would double the recipe, because I had a bunch of leftover phyllo dough which I had to throw out. It was too dried out to use again. So next time I make these I'm making a double batch so I use up all the phyllo dough.

They are good and light, good for the low cholestrol set. If I make these again I'm going to try adding a layer of maple syrup between the second and third layers of phyllo.

The filling is good and would be good for regular turnovers if you're not as health conscious. But these phyllo ones would be great for a holiday party to make ahead, freeze and bake the day of the party.

I've made plain apple turnovers similar to yours but instead of using the oil between the sheets I used milk, cuts the fat content... I still used the oil for the tops though... I also used parchment paper... Oh and I used toasted bread crumbs instead of the lady fingers...

As you say they make a pretty good desert but they do get soft (wet) if they sit for more than a day...

Rita

When I'm trying to use less oil on the phyllo sheets, I often spray them with Pam. As Rita does, I always brush the tops, but with melted butter. My mom & grandmother always said that brushing the tops with butter makes the turnovers (or the pita, if I'm making a full pan) brown better. Also, like Rita, when I make a pan pita, I usually sprinkle some finely ground, dried bread crumbs between the bottom layers. I find it helps keeps the bottom from getting too soggy.

So far the turnovers have held up relatively well in the fridge overnight. I had some for a mid-morning snack--yum! But they don't hold together real well on the ends. I wonder if I could seal them better with a light egg white wash on the ends to seal? Plus, I'd like to dust them with sugar next time, would a light egg wash help sugar stick to them?