Apple Turnovers, version 2 (the best)

By -

So, I worked with these some more, and I sort of just made up my own recipe, and this is a winner. They get a 9. Now, this calls for frozen puff pastry. Note that I RARELY buy anything pre-made, typically because it tastes much better to make it yourself. After having made puff-pastry from scratch, I can now say that it’s better to buy the frozen version. It’s better. Sadly.

WP_20150329_005

Apple Turnovers (makes 16 total)

In a saucepan, melt 1 Tbs. of butter and then add:

6 medium/large apples, sliced into even pieces (I used part granny smith, and it was a great choice)

1 Tbs. lemon juice

2 T. brown sugar

2 T. white sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. salt

Stir this frequently until the apples are mostly tender. They will yield a lot of moisture that will throughout this process gradually cook down until there is a thick-ish syrup.

Roll our 4 sheets of frozen puff pastry (this is 2 boxes of the frozen Pepperidge Farms brand, which I bought). Cut each sheet into 4 equal squares. Then put as much filling as you can into the turnover while still being able to fold it over diagonally and crimp the edges down with a fork. I bet this is around 2-3 Tbs. or so. Then, take a knife and put three long slits into the top of the turnover. Cover it with an egg wash and then either turbinado sugar or cinnamon/sugar. Then, bake them at 400 for about 20 minutes or so. They will begin to turn brown on top. Also, I made a batch on 2 separate days with the same apples, and they were much better the day of. These are also way better served with ice cream.

 

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Crepes

By -
Image
This is a classic that John’s Dad taught him to make after serving a mission in Paris. If you have the right toppings, these can be a 9. If your toppings suck, don't blame me. John has tweaked it a bit, and I like it with a bit more almond than he does, but here is the basic recipe: Crepes 6 eggs 1 1/2 cups flour 1 1/2 cups milk 1 1/2 T. vanilla 1 T. sugar 1/4 cup oil 1/4 tsp. salt 1/2 tsp. almond extract John likes to mix it with a hand blender, but I prefer doing it in the BlendTec. You put this on about a 7 or 8 on the stove (medium-medium/high heat), and then use 1/3 cup to put it on a crepe pan as you swirl it cover the pan with the other hand.
Read more

Amazing Instant Pot Creamy "Baked" Ziti

By -
Image
So, this was amazing. Like a 9. And it is SO easy. SO SO EASY. YUMMMM. This came from melskitchencafe.com, and it’s a keeper. You could pair it with some sautéed mushrooms and salmon or chicken for a more elaborate meal. Amazing Instant Pot Creamy "Baked" Ziti Ingredients 2 cups broth (I use low-sodium chicken broth) 2 cups cream (see note for lightened up substitutions) I did half cream and 50% half and half (I actually did 1 1/4 cups of half and half) 1/2 teaspoon salt Some crushed red pepper flakes would also be good, not a ton, but just a bit 1/4 teaspoon black pepper 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder) I doubled this 16 ounces uncooked ziti pasta or other tube-shaped pasta I did penne and it was probably a slight bit less than 16 oz. 15-ounce can crushed tomatoes I did diced tomatoes plus 2 Tbs. tomato paste and blended it together 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil 1/2 to 1 cup freshly grated ...
Read more