Search results for

Apple Turnover

Mini Apple Turnovers

Posted on September 12, 2013
Hi Everyone! Even though we are still experiencing a nasty heat wave with hot and humid weather here in Maryland, I’m determined to ignore it and continue on with my fall-inspired baking, hoping that fall will get the message and arrive already! Pastries are one of my absolute favorite things, whether they are fruit filled turnovers, buttery croissants or generously glazed danishes. And if you don’t have the time to stop at the bakery to pick some up or just want to have some homemade ones, these Mini Apple Turnovers are a great choice! They are so easy to make because of the puff pastry shortcut and only take about 30 minutes from start to finish! You could of course make these the standard size, but these little mini turnovers are the perfect little size for a snack or little sweet treat!
*Makes 9*
1 sheet puff pastry
2 apples
1/4 cup water
1/2 tsp ground cinnamon
1/2 tsp lemon juice
1/2 tsp cornstarch
1 egg
1 – 2 tbs granulated sugar plus extra for sprinkling
(Or use canned apple pie filling for a shortcut)
1. First thaw out your puff pastry (you will need one sheet). Peel and core the apples, then chop them into small pieces. Add them to a small pot, then add in the water, ground cinnamon, lemon juice and sugar (adjust the sugar/lemon juice/cinnamon seasoning to your taste). Let the mixture simmer for a couple of minutes, until the apples have softened (you may need to add more water while they cook if it cooks out). Once the apples have softened and let out some liquid, add in the cornstarch and stir for a couple of seconds, until the “sauce” has thickened. Pour the mixture into a small bowl, and set aside and let cool. (If you want to skip this whole process, just use canned apple pie filling instead).
2. Preheat your oven to 400 deg F and line your baking sheet with parchment paper. On a floured surface, roll out the puff pastry into a 12×12 inch square, then cut it into 9 equal squares (4 inches in size each). Prepare your egg wash by whisking together 1 egg with 1 tbs of water. Spoon 1 tbs of your apple filling in the middle of each puff pastry square, brush the sides with some of the egg wash, fold the sides over to make a triangle and secure them using a fork. Brush the tops with more of the egg wash and sprinkle with granulated sugar. Bake for 10 – 12 minutes, until the tops are golden brown. Let sit for 5 minutes before eating.
Happy Baking, Everyone!

Fall Apple Recipe Collection

Posted on October 7, 2013
Hi Everyone! I hope you are all doing well and enjoy fall so far! Today I wanted to stop by and share my Fall Apple Recipe Collection with you! I’m thinking that I should start looking for an apple orchard to buy soon, because I’ve been doing so much baking with apples these past couple of weeks! I love baking with apples because there are so many different ways that you can make them, and also because they are one of my favorite fall baking ingredients. I love the warm and cozy flavors they create when they are paired with cinnamon and other spices! Here are some of my favorites…
Whole Wheat Apple Muffins (Recipe HERE)
These apple muffins are super quick and easy to make and have great texture thanks to the whole wheat flour. They are filled with pieces of juicy apples and topped with walnuts and brown sugar, making them deliciously crunchy on top!
Classic Apple Strudel (Recipe HERE)
This classic European dessert is one of my favorite ways to use apples! It does take some time and practice to get the dough right, but it’s so worth it! Serve the strudel warm, with ice-cream, whipped cream or dusted with confectioners’ sugar.
Mini Apple Turnovers (Recipe HERE)
 These little pastries are a great little sweet treat! They are super quick to make thanks to the store-bough puff pastry shortcut! The flaky puff pastry pockets are filled with a wonderfully warm apple filling and are baked until beautifully golden brown!
Classic Apple Pie (Recipe HERE)
The most popular fall favorite! This apple pie is made up of a rich, buttery and flaky crust and filled with tart apples and warm fall spices like cinnamon and nutmeg.
Apple Cranberry Crisp (Recipe HERE)
A freshly baked apple crisp may just be the coziest fall dessert of all! This apple crisp is dotted with tart cranberries and topped with a sweet, crunchy oat topping. Served warm with some ice-cream, it’s just melt-in-your-mouth delicious!

Homemade Slow Cooker Apple butter (Recipe HERE)

This applebutter not only fills your home with the most wonderful aromas as it slowly cooks in your slow cooker, but it is absolutely delicious, filled with tart apples, cinnamon and apple cider to boost the apple flavor!
Happy Fall Baking, Everyone!

Classic Apple Pie

Posted on September 25, 2013
Hi Everyone! I love these words from Jane Austen that say, “Good apple pies are a considerable part of our domestic happiness!” Don’t you agree? Everyone has a favorite version of the classic apple pie. Maybe it’s the pie that your grandmother or mother always made, or maybe it’s one you tried at a bakery and loved or one you found in your favorite cookbook. Today I want to share my favorite apple pie with you! I love trying new recipes and giving old favorites a new twist, but my apple pie is the one thing that I always use the same recipe for, because it’s just that good! The best part of this pie is definitely the crust; it’s buttery and rich, deliciously flaky and perfectly complements the apple filling that’s made up of tart apples that are warmed up with the aromatic flavors of cinnamon and nutmeg. Served warm with vanilla ice-cream that melts into every bite, this pie is like a sweet taste of that cozy, homey feeling we all love!
(Recipe adapted from Martha Stewart)
*Makes one 9 inch double-crust pie*
2 1/2 cups all-purpose flour
1 tsp granulated sugar
1 tsp salt
2 sticks (8oz) unsalted butter
1/4 cup to 1/2 cup ice waterFILLING
3 lbs (about 7 large) apples, peeled, cored and thinly sliced
3 tbs all-purpose flour
2 tbs fresh lemon juice
2 – 3 tbs granulated sugar
1 tsp ground cinnamon
1/4 tsp nutmeg

1 egg yolk
1 tbs water



1. Begin by making your dough. Mix together the flour, salt and sugar and cut the butter into small pieces. Mix the dry ingredients and the butter until the mixture looks like big crumbs, then while mixing, add in the ice water until a soft dough forms. (You may only need a 1/4 cup of water, or you may need more. Add as much as you need for the dough to hold together.) Divide the dough in two and form each half into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2. While the dough chills in the fridge, prepare your filling. Peel, core and thinly slice your apples and place them in a large bowl. Add in the lemon, sugar (add in more sugar if you prefer a sweeter filling) ground cinnamon and flour and toss well. (You could also add in walnuts, raisins or cranberries into the filling.) Set aside.
3. Take out your dough and roll each disk out on a floured surface. Roll it out to be big enough for the edges to hang over the pie dish slightly. Grease your pie dish, then carefully transfer one of the rolled out pieces of dough into it, gently pressing it into the dish. Prick the bottom with a fork a couple of times, add your apples on top, then carefully place the second piece of dough on top of the apples. Tuck under the dough that’s hanging over the edges of the pie dish and make your decorative edge or crimp the edges with a fork.
4. Preheat your oven to 425 deg F and while you wait for the oven to preheat, chill the dough for a couple more minutes. Once it is ready to go in the oven, brush it with the egg wash and using a knife, make four slits in the top so air can escape while the pie bakes. Bake for 25 minutes (you may want to put a pie crust shield on the pie, or make one out of some foil so the edges don’t burn), then turn the oven temperature down to 350 deg F and bake for another 25 – 30 minutes, or until the pie is beautifully golden brown and the apple juices are bubbling. Let sit for at least a half hour before slicing. Serve warm with vanilla ice-cream or whipped cream (or both!)
For other delicious apple recipes, try THIS Classic Apple Strudel or THESE Mini Apple Turnovers!

Happy Baking, Everyone!


Posted on December 27, 2014


Daisy 6 DSCN2409 DSCN1346 DSCN1488DSCN1464 Squirrel cookies 4 Star Linzer Cookies 1 DSCN2831IMG_8823_01 IMG_0972 Caramel-2BStuffed-2BCookies-2B2 DSCN84522e6334a56f8fcaa68fdf020dc9a1b9dc DSCN2511 DSCN2639 Gingerbread Ornaments 1DSCN6178 DSCN8741 DSCN0633 Pumpkin Ice-cream Sandwiches 4DSCN9152 DSCN8934 DSCN1261 DSCN0233DSCN9011 DSCN3320 Shortbread 3 Hot Chocolate CookiesScreen shot 2014-04-23 at 10.25.50 PM DSCN6448 DSCN7016 DSCN5919DSCN7125 DSCN7158 DSCN6094


DSCN5848 DSCN7231 DSCN7613 Cherry and Mixed Berry Sweet Rolls 5 DSCN0128 DSCN5858 DSCN0407 IMG_0637 Pesto No-Knead Bread Whole Wheat Bread No-Knead-2BBread-2BBowls-2B1 DSCN0879buchty 1 Cinnamon Monkey Bread Muffins 1 Homemade Pita Bread 1 DSCN0247DSCN7913 DSCN5988 DSCN4543 DSCN3800No-Knead Oatmeal Bread Vanocka




DSCN8117 DSCN0549-2 Banana Oatmeal Bread 3 IMG_3733 Blueberry Streusel Muffin Bread IMG_3707 DSCN8829 DSCN0929DSCN7383 DSCN1705 Nutella Swirled Banana Bread


IMG_1103 Oven Baked Banana Boats 3 DSCN0700 DSCN8985 DSCN0161 Black Plum Crisp 1 DSCN0672  DSCN0987-1 Blackberry Cobbler DSCN0412


DSCN7812 DSCN6498 DSCN8148 DSCN9059


DSCN0825 DSCN2244 Heart shaped puff pastry pockets IMG_7952DSCN2577 DSCN2352 Chocolate Genache Cupcakes DSCN1242 DSCN6319 DSCN6042 DSCN0743 DSCN0596 Grilled Nutella, PB and Banana Sandwich DSCN7701 DSCN6299 DSCN8852 DSCN3996 Chocolate Covered Strawberries  Banana Nutella Crepes Banana Cake with Cream Cheese Frosting Carrot Cake Cupcakes


Toasted Marshmallow Hot Chocolate 1 IMG_8703 IMG_9695


“A party without cake is just a meeting.” – Julia Child

Back to top