Apple turnovers with puff pastry were the order of this morning. ( they look more golden brown than the photo allows) . Hubby ( with Angus') help removed three in short sequence from the cooling rack - as soon as his mouth could tolerate the heat of the filling. I'll deliver some to the neighbour this afternoon for a treat. The remaining were sliced, seasoned and baked for the refridgerator. They will join their friends - oatmeal, pancakes and yogurt - over the next week.
Oh my goodness ! Mel………Mel oh Mel, oh Mel, oh Mel, oh Mel. Tch! Would you just look at that— and with whipped cream on top. I like the looks of those.
I am sniffing the computer screen. Foo!! Someone will just have to invent computer pictures with smells. Jerry
Oh those look tasty! May I ask, what is your puff pastry recipe? Also, do you know what is your variety of apples?
Thank you Daniel. I tried a new puff pastry recipe this time. I'll attach the link. It had lots of "pro tips" which I found really helpful. I didn't use the food processor, but I did follow the hand mixing method using the paddle on my kitchenaid - my arthritic fingers like short cuts and I have less direct exposure to the wheat this way which helps my allergy. (I pulse with the paddle pretty much, and don't overmix - kind of like pie pastry - just enough to have lumps). I liked the idea of using a molded block of formed butter ( using an 8 x 8 pan as a mold). That part was convenient and kinda fun. I have to work on layers and thickness, but that will just take practice I think - and Hubby doesn't mind being the guinea pig. I grow three types of apples. Traditional crabapples, Norgold and a transparent that is bi-annual. These were made with the Norgolds. I seasoned and parbaked the apples so that they would be soft inside the turnover, because the cooking time is so hot and short. https://veenaazmanov.com/classic-puff-pastry-from-scratch-pate-feuillettee/
Thanks @Melody Mc. . I have quite a few apples in the fridge, and maybe more on the tree. My work is cut out for me!
