Turn Over For Turn Overs!

There's nothing like an apple turnover. This is the ultimate comfort food dessert, a homey blend of apple, cinnamon and crust. It's less filling than pie but heartier than a crisp. You can eat it plain or dress it down. It's a dessert than can go fancy or simple depending on your tastes at the moment.

Apple turnovers probably came about as an offshoot of Cornish pasties. For centuries the cooks in Britain's' southwestern shire of Cornwall were already putting varieties of meats into dough and baking them. It seems natural that apples or any fruit could be made as such as well. the earliest recipe for them goes back to 1874 in Cassell's Dictionary of Cookery with Numerous Illustrations in London. There have been several other recipes dating from that era and it seems it was a popular dessert of the time.Turnovers are still enjoyed today with a bit more whistles and bells than their earlier counterparts. Cinnamon is added for more flavor as are chopped walnuts and raisins. Sometimes the hot turnover is drizzled with caramel and then topped off with huge dollop of whipped cream.

Are they easy to make? Yes, it's just a simple apple filling put into a folded puff pastry or pate brisee dough and baked for 20 minutes at 400 degrees Fahrenheit. It's best to use granny Smith apples because any other may become mushy. As for extras , that's up to you. Chopped walnuts are always good. as well as a good dose of cinnamon,and vanilla. Some recipes call for applesauce for a more pie like filling, Again that's up to you. Crimp the edges as you would do with ravioli or pie and then bake. Skip the lame white icing that commercial bakeries put on their turnovers. This takes away from the buttery dough and the fruity goodness inside.

Apple turnovers are a e treat to bake and eat. They are the ultimate comfort food after a hearty winter stew or roast.They're always a favorite whether plain or with a cream and caramel.
Enjoy them during these chilly winter nights.