Fall is my favorite season.
I love the cooler days, the turning leaves,
apple and pumpkin picking and baking.
I know, it's still summer, but once the calendar turns to September-
I'm ready for a change.
So, this morning I woke to rain and thought it was cooler out.
"That's it, I'm going to bake something today."
Well, it turned out today was 85 and humid,
but the air was on, so I stuck with my plan.
There were apples on the cupboard and pastry dough in the freezer,
so how about a few apple turnovers.
(Like I need a turnover-ok, I went to the gym this morning)
I've never made turnovers before, but figured they'd be easy-they were.
I found a recipe and made some changes,
cut down the sugar & butter, added cranberries and flour. Too much sugar knocks me out,
so when I can, I cut it down. Typically, I don't eat a lot of sweets-don't get me wrong-
I do love them.
4 Macintosh apples-peeled, cored and sliced
1/4 cup dried cranberries (chopped)
1 tablespoon butter
1/2 cup brown sugar
1 tablespoon flour (mix into brown sugar)
2 sheets puff pastry-I used Pepperidge Farms
1 egg white whisked with 1 tablespoon water
Sugar (to sprinkle)
Preheat oven to 400 degrees.
Melt butter in pan, add apples, cranberries, brown sugar, flour and stir over medium heat.
Cook about 10 minutes (stir consistently), when apples soften, take off heat and let cool down.
Cut 2 pastry sheets into 8 squares. Place on baking sheet, add a few spoons of apple mixture.
Fold on an angle to form a triangle, press edges with a fork.
Brush each turnover with the water and egg white, sprinkle with sugar.
Bake for approx. 30 minutes.
Cool on wire rack.