Caramel Apple Turnovers
19 Apr
Happy Sunday to you! I hope everyone has had a nice relaxing weekend.
Let’s get down to the turnover business now, shall we? Tracey from Tracey’s Culinary Adventures chose Apple Turnovers with Sweet Ricotta Filling for this weeks’ Sweet Melissa Sundays. I don’t think I’ve ever made turnovers before – so I was really looking forward to making these.
However, evil was afoot (a little Spongebob humor there) and I couldn’t find puff pastry to save my life. Two trips to the market and they were out of stock both times. So I did what I normally do under these circumstances.
No, I didn’t give up! I improvised. I made the All Butter Pie Crust dough from the book and used that instead.
What a great recipe – it came together easily, rolled out perfectly – I can’t say enough nice things about it.
Next step – the caramel apple filling.
Boiling the sugar and water was easy enough, but once I added the apples, I wasn’t prepared for the spattering and instant hardening of the caramel when the juice from the apples hit the hot sugar mixture.
Fortunately, it did re-melt and work out in the end.
Next step – rolling and filling the turnovers – I had just enough homemade ricotta (thanks Natashya!) to make 2 turnovers. Yes, yes, I know, the pastry wasn’t exactly cut symmetrical.
I folded them up, sealed the edges, brushed them with egg wash and gave the pastries a heavy sprinkling of granulated sugar:
After spending some quality time in the oven, they were ready to be eaten:
The final verdict? These were great – and this is one of those times when I wish my older brother (hi David!) lived closer – because I know he would love these. Hey, Fedex delivers, right?
Thanks Tracey for a fabulous pick – I will definitely be making these again – and I’m imagining how great a chocolate filling would be. mmmm, chocolate……
Coming next Sunday – Granola Breakfast Cookies (without nuts!)
Oh yum! Yours look fantastic!!! Love the pie dough!
Oh wow…That looks fabulous!
Those look delicious – made with pie crust must have been deeeelicious! I might have to give this pie crust recipe a try — I’m still searching for an easy to use pie crust recipe!
I am loving the pie dough version of these. Little mini hand pies, how great. That clumpy caramel was annoying, wasn’t it? Your turnovers look wonderful and I will definitely look forward to reading about different versions of these.
These turned out really nice. The Sweet Melissa group is very tempting! I just got a great deal on the book, but I’m not sure if my hips can take another weekly bake-along group. I will live vicariously through you all for a bit, though!!
They are so cute! I have to make some more ricotta – can’t get enough of that stuff!
Lovely little hand pies – did you save one for me?
Your turnovers look wonderful. I haven’t had turnover with ricotta but yours look delicious.
Oh gosh, chocolate filling?? I wish you hadn’t said that. Now I’m going to have to go and make chocolate turnovers and probably also eat them all myself
Good work on finding a sub for puff pastry! Thanks for baking with me this week!
These look great! And the homemade ricotta takes them over the top. This sounds like a really fantastic recipe.
They look great. I was so glad I used pie crust.
Ha, ha, my response would have been giving up! But you persevered and look how fabulous your turnovers are. Wouldn’t that be cool if you sent some to your bro? I think I’d have preferred the pie crust version to the puff pastry.
Nancy
Your turnovers look wonderful! Pie crust sound like a good alternative; I used the puff pastry from Trader Joe’s and it was very good.
A few people have used pie crust, and I might just have to try that next time I make these. They sound delicious!
That is some nice caramel and good improvisation on the pie crust! I agree that this is a great recipe.
wow that is great that you made your own crust!! i read that several others had the caramel seize on them like that but i didn’t seem to have that problem. glad it turned out well regardless
Your turnovers look great! Homemade crust AND homemade ricotta?! You Rawk!
I love the pie crust idea, I think the filling would be so beautiful in mini pies.
I’m so impressed that you made your own ricotta, that’s hardcore
Katie xox
I can’t wait to try these. I have one sheet of TJs puff pastry left in the freezer. How about lemon curd as a filling? I used to love Pepperidge Farms lemon-filled turnovers.
Looks wonderful and a great use of pie crust without the hassle!
Way to make due and make delicious turnovers!
Awesome step-by-step photos and love the creativity, these looks amazing. Can’t believe you made homemade ricotta.
I love making homemade ricotta. It’s so much tastier than most of the stuff you can buy at the grocery store. I can buy the good stuff where I shop, but it’s way more expensive than just buying a gallon of milk and making my own. Your turnovers look really yummy.
Great improv!! These look absolutely delicious. I can’t believe that I’m just now finding your blog–unacceptable
Man, you have soooo many yummy treats that I still need to check out. So glad we’re a part of SMS together!