Keep Turning 'Em Over

A while ago I made cherry danishes and was thrilled by the results. In what can only be described as a moment of sheer genius mixed with restraint, I froze half of the dough to use at a later date. Then it sat in the freezer, cold and alone with nobody to love it for two long months. I hate to see suffering of any sort so last night I rescued my danish dough from the frigid depths of the freezer and let it thaw out on the counter. I had no real plans for the dough but I thought I would try something other than danishes. Turnovers seemed like a logical second choice, apple turnovers. But not just any old apple turnover, an apple turnover with maple caramel from Bill Granger’s Maple Banana Upside Down cake. I was pretty excited about the whole thing but managed to mess it up when, instead of pouring the caramel over the apples, I dumped them into the pot and tried to combine the two. The result was a watery, (apple-juicy) maple caramel sauce that couldn’t be contained by a turnover. So I changed my strategy, drained the apple chunks out of the sauce and decided to call them “maple caramel soaked apple turnovers.” I ran into another roadblock when I realized I had way more dough than filling. I improvised with frozen raspberries. But I still had leftover dough so I chopped up some pistachios and bittersweet chocolate and used that as a filling too. The final two squares of dough were treated with the remnants of the chocolate and a little scoop of peanut butter. All of the turnovers were brushed with an egg wash and sprinkled with sugar before baking to perfection. Perfect for breakfast, lunch, dinner, snack or dessert. Anytime is turnover time.

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Turnovers + Apple + Baking