Thursday, February 14, 2013

Apple Turnovers {Guest Post}

Our medium-sized car has been packed to feel like a very small car, my poor sister is squished in the hardly-even-a-backseat, and my iPhone has been crammed full of new baby games to keep the boys interested. 
So ROADTRIP YO! I'm pretty dang excited and I'll probably pop into the blog while we're away (because I can't help myself. I love this silly ol' blog), but until then I am providing you with some very, extremely amazing pre-posted blog posts, posted by other blog-posters. 
(That was not a confusing sentence. It was an awesome sentence.)

And since today is VALENTINE'S DAY! and you're hopefully not spending it in the car, here is a very yummy recipe for you to make for your special someone... or for yourself. Because you probably deserve some delicious homemade treats. 

*   *   *

Hey, Baby Making readers (that sounds funny, am I right?)!

My name is Melissa and I blog over at Tied The Knott (not a spelling error... my last name is Knott. Ha!!), a story about our happily ever after. I am so grateful that the beautiful Becky is letting me take over her little piece of paradise here at Baby Making!

We were talking via Instagram about recipes a few days ago and I brought up Apple Turnovers so of course I had to share this recipe.

Oh. My. Goodness.

Have you ever had an apple turnover? No? Well, neither had I until I made them. They are outstanding both fresh from the oven and just out of the fridge.

Ever since becoming pregnant with KJ, I have an obsession with apples. Apple anything. Plain, sauce, peeled, pie, crisp, fritter, you name it. But these? These were the best.

They aren't as easy as the Oreo truffles or the pumpkin cupcakes I've made before... but they are GOOOOOOOOD.

I would estimate they took about 30 minutes to make 8. Not bad in my book.

The day I saw this recipe, I went and got 4 lbs of apples and a gallon of fresh cider.  Yum yum yum.

I got the recipe from one of the 10 million free magazines I have received in the last 6 months. I tried to cancel them... because I don't want to get some outrageous bill in the future back-paying for the issues they sent me as promotions... but they still keep coming! This recipe came from Family Circle (but I made a few modifications).

You will need:
2 medium apples peeled, cored, and diced (I used Honeycrisp ... the recipe calls for Fuji)
1 tbsp flour
2 tbsp unsalted butter
2 tbsp sugar
1 tbsp lemon juice
1/8 tsp ground ginger
1 egg separated
1 package (two sheets) of puff pastry sheets (thawed). You can find these by the Cool Whip at the store.
1/4 cup powdered sugar

 Makes 8 pieces.

Preheat oven to 400*

Mix apples with flour, sugar, ginger, lemon juice

Melt butter in a skillet over medium heat and toss in apple mixture. Cook for 4-5 minutes (stirring constantly) or until apples start to get tender.

Pour back into bowl and let cool. Then add egg yolk. Mix it in well.

Unfold pastry sheet and place on a lightly floured surface. Roll the dough out a bit with a rolling pin.

Using a knife, cut the sheet into 4 equal pieces.

Stir up the egg white a bit to ensure it separates. Then brush it onto each of the pieces of dough. It'll help maintain the seal.

Place about 3 heaping tbsp of the mixture onto the center of each of your squares. Fold sheet over to form a triangle and press down edges to seal. 


Put all triangles on a greased cookie sheet.

Bake for 15 minutes or until dough starts to turn brown.

Using a small mesh strainer (what we used) or pinching the powdered sugar in your fingers, sprinkle a bit on each of the turnovers.

Serve warm.


The magazine says they aren't good re-heated... but that's fine. My husband LOVED them cold. Wouldn't recommend covering them though as they will get mooshy. I would recommend eating them within a few days of cooking or they will stale without being covered.


Thanks, Becky, for letting me take over your blog for the day. :)

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1 comment:

Aimee said...

Yum! looks delicious, and another time you leave i'd love to guest post a recipe too :)