So, Colin and I made a delicious pie last night (mostly his initiative, I just made the dough and the rest turned out great), and I've still got four pies worth of dough in my freezer since I got sick on Pi day, and I've still got an army's worth of apples in my fridge, so, it's Turnover Time!
In a frying pan on my stove right now is some delicious apple filling. Consists of:
Which I let sit for maybe fifteen minutes to half an hour, covered on the counter, before hitting it with medium-low heat in a big frying pan. The idea here is to extract what fluid from the apples as I can now, and reduce it to make a nice, thick filling
On my counter right now, are sixteen roughly equal sized balls of dough, thawing, waiting to be rolled out into rough circles, stuffed with apple goodness, and then baked at 400ºF for twenty minutes or so.
Deliciousness awaits!
P.S. In oven now, first remarks: cut actual circles/rectangles when baking turnovers, it will make them much easier to manage when filling!!
P.P.S. Delicious, if messy. Next time, I'll roll the dough a little thicker, so as to make them easier to handle, both in and out of the oven. These turnovers are by no means sturdy enough to take as a snack for the road, as was the intention.
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