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Get Baked In the kitchen

Apple turnovers

30 September 2021

Toby and I talk about food sometimes and one of the things we’ve concluded is that most cultures have some similarities regarding food. Almost everyone has a “meat on a stick” for example. We live near Greektown in Toronto so there’s always souvlaki around; there’s also Turkish kofta, Ukranian patychky, Thai satay, Japanese yakitori, Peruvian antichuchos, Spanish pinchos morunos, American corn dogs 😉, okay, you get my point. And now I’m hungry.

Almost everyone also has a “hand pie.” They run the gamut from hearty empanadas to sweet crostatas; from fish pastels to pop tarts; from spanakopita to pastizzi and, of course, Cornish pasties.

Turnovers are another hand pie and our best friend went apple picking with his kids and sent Toby home with some apples. I also had some puff pastry in the freezer and well, apple turnovers it is! Joy of Cooking apple turnovers to be precise.

Picture of mason jar of salt; plastic tubs of sugar and flour; a lemon, an egg, a cinnamon jar, a pile of apples and tenderflake frozen puff pastry
This will be apple turnovers

Not sure why we have the puff pastry but as it is so not worth making from scratch it’s a good thing we do!

Next comes rolling out the puff pastry. I should have taken more pictures of what it looks like out of the box. The box in the photo above comes with two bricks inside. Once you roll out one of the bricks it looks like the picture below:

Rolled out dough

Cut that into four quarters and then fill:

Pile apple filling in the middle. You’ll put too much. It’s okay. Just do it.
Fold over; wash with egg; cut slits on the top; press edges together with a fork

Ta dah! Out of the oven and cooling a little before delivering to friends. Because if you’re going to make four apple turnovers you may as well make a dozen and deliver some to other people…