On July 5, we celebrate apple turnovers. At their most basic, turnovers are pies you can hold in your hand. They are made by putting filling on dough, folding it over, sealing it, crimping it with a fork, and baking. Yum! By the way, did you know the only apple native to North America is the crab apple? Now you do!
You can make turnovers with regular pie dough or as it probably more usual, on puff pastry. I found recopies for many kinds of apple turnovers on the Web.
Here is a nicely basic on using puff pastry from AnydayGuide:
Peel and core 1 large apple, cut it into 1/4-inch dice. In a bowl, stir together apple chunks, 3 tbs dried cranberries, 3 tbs heated apple jelly, 1 tbs cornstarch, and 1/8 tsp cinnamon.
On a lightly floured surface, roll out puff pastry and cut into 6 parts. You need roughly 4-inch squares. Divide the apple filling among pastry squares, leaving a 1-inch border. Brush border with lightly beaten egg. Cut 2 tbs cold unsalted butter into bits and dot filling with it.
Fold each square into a triangle and crimp edges, using a fork. Cut a couple of slits in top of each turnover. Brush lightly with egg and sprinkle with sugar. Bake at 400 °F until puffed and golden. Let cool to warm and enjoy.
There are links to different recipes at cdkitchen. Here are a couple. You can find the full recipe for those and others on the Website.
Loretta Lynn’s Apple Turnovers
Made with confectioners’ sugar, apple pie filling, all-purpose flour, sugar, salt, cinnamon, shortening, water
Apple Cinnamon Turnovers in Sour Cream Pastry
Made with cinnamon, brown sugar, flour, butter, sour cream, water, salt, apples
So whatever you do, enjoy an apple turnover today!
Quotes about apples.
I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream… I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh and crisp and enchanting.–Mark Twain
You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even, uniform and bright.–Elspeth Huxley
If you want to make an apple pie from scratch, you must first create the universe.–Carl Sagan
Why not upset the apple cart? If you don’t the apples will rot anyway.–Frank A. Clark
Anyone can count the seeds in an apple, but only God can count the number of apples in a seed.–Robert H. Schuller
Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.–Martin Luther
When the apple is ripe it will fall.–Irish proverb
Almost all wild apples are handsome. They cannot be too gnarly and crabbed and rusty to look at. The gnarliest will have some redeeming traits even to the eye.–Henry David Thoreau
Why do we need so many kinds of apples? Because there are so many folks. A person has a right to gratify his legitimate taste. If he wants twenty or forty kinds of apples for his personal use…he should be accorded the privilege. There is merit in variety itself. It provides more contact with life, and leads away from uniformity and monotony.–Liberty Hyde Baily
I’m not smart, but I like to observe. Millions saw the apple fall, but Newton was the one who asked why.–William Hazlitt
With an apple I will astonish Paris.–Paul Cezanne
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