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.
- 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
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
- 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.
- 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...