Saturday, October 30, 2010

Croissant Apple Turnovers

You know how you want something sweet, but you don't exactly know what? You check the pantry, the fridge and you realize the only "junk food" you have are apples? Oh. That's just me? OK...carry on!

We always have fresh fruit. Always. However, sometimes a banana just won't do...unless it is under piles of homemade ice cream and fresh whipped cream and toasted pecans and ganache....I digress.
Well I had apples and cinnamon and nutmeg and butter and croissant dough (It was on sale. Don't judge me.) I couldn't quite get the triangle shape correct but I made sure the sides were closed so no filling oozed out. Growing up we used to make a version of this with canned biscuits. The croissants are tastier!

My changes:

  • I used a Red Delicious and a Granny Smith
  • I diced my apples
  • I ended up using 3 tablespoons salted butter
  • I used 3 tablespoons dark brown sugar
  • I used a teaspoon of vanilla extract
  • I also used a small squeeze of fresh lemon juice
  • I sprinkled with cinnamon and dusted with powdered sugar after they were out of the oven.

This recipe made four turnovers

Croissant Apple Turnovers

What You Need

For caramelized apples:
  • 2 apples (any kind)
  • 3 tablespoons salted butter
  • 1 tsp vanilla extract 
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1-2 tsp fresh lemon juice
  • 3 tablespoons brown sugar

For turnovers:

  • 1 can (8 oz.) refrigerated crescent roll dough
  • Egg wash (1 egg mixed with 2 tablespoons water)
  • Enough cinnamon to sprinkle over dough

What to do

To caramelize apples:

  • Peel, core and dice apples.
  • In a medium skillet, heat butter until it is bubbling.
  • Add the apple slices to the skillet and continue to cook over medium-high heat until apples soften and begin to brown. Stir frequently.
  • Add the cinnamon, nutmeg and brown sugar, and continue to cook until sugar has melted and started to caramelize. Apple slices should be tender.
  • Off heat, add the vanilla and lemon juice; stir to incorporate. Set pan aside.
To assemble turnovers:
  • Preheat the oven to 350 degrees.
  • You will have 8 triangles that will form your 4 turnovers. You may have to stretch the dough a bit
  • Beat together the egg and water, and brush each triangle with the mixture.
  • Place 3/4 of caramelized apples on one side of each triangle.
  • Place the other triangle on top of the apple fill triangle and seal the edges with a fork. Do this until you have 4 turnovers.
  • Brush the tops with the egg mixture and sprinkle a cinnamon over each turnover.
  • Place on an ungreased baking sheet and bake for 16 to 19 minutes until golden brown.

 We topped ours with caramel sauce, whipped cream, powdered sugar...

Friday, October 29, 2010

The Friday Five

Picture Credit:

I love cold weather food! Chili, stews, soups, meats that cook slow and low and fill the house with fantastic aromas! I can’t wait until the temperatures begin to dip!

The five foods I will absolutely prepare this season are:
  1. Spanish Paella
  2. Real deal Lobster bisque
  3. Wine braised short ribs
  4. Osso Bucco
  5. Coq Au Vin
 OK! Spill it, What are five foods you’ll definitely cook this autumn/winter?

Thursday, October 28, 2010

Finally! Ninah Bee

My very creative and inspirational sister has finally come into the blogsphere! Please welcome Ninah Bee (B is for Bolds her married name. Cute right?)

Thursday, October 21, 2010

Fresh Summer Corn - No recipe

What is your favorite fresh corn recipe? Mine is my uncle Lee's Fried Corn!!

Sunday, October 17, 2010

We Prepared Asian!

So Babe wants to try foods from different cultures. This go round we did Asian. She loves a good California roll and will eat an egg roll like nobody's business. However, according to her she wanted to go "beyond the basics"...she's extra too...LOL

So our menu included Chicken Dumplings, Shrimp Pho, Red Shrimp Fried Rice and dessert egg rolls!! No recipes just pictures! However, those dessert egg rolls will make their way to three food words soon!  They were divine!