The weather in D.C. has been cool and breezy-more like fall than summer. Fall weather (even if it is technically summer) craves hearty, rustic foods which inspired me to make apple turnovers. One chilly night in July (i know, that sounds so weird!), I decided to get out my rolling pin, mixing bowls, and an apple peeler to give my all at creating delicious flakey pockets filled with sweet, hot apples.
At this point, I should let you in on a secret-I’m not much of a baker. Chocolate chip cookies and brownies are my pinnacle and I fear I may never climb any higher. But, apple turnovers are special so I forced myself to reach. Apple turnovers are something my gramma used to make for me when I was a kid. This was her special treat for me and my sis and I have always wanted to learn how to make them. This time, I did not attempt her delightful version, but decided to try a simple recipe in order to learn the basics before trying my hand at gramma’s masterpiece.
I followed The Splendid Table’s recipe . I subbed whole wheat flour for 1/2 of the all purpose flour in order to get a more grainy, rustic texture on the crust. I also used dried rosemary and thyme which really made the whole wheat flour come to life. I used variety of different apples so that some were sweet and other were tart. I also added a dash of cinnamon which merried perfectly with the apples.
Overall, I was pretty proud of my first attempt at turnovers. The whole wheat flour made the dough somewhat cumbersome to work with and less stretchy so it was more prone to tear. But, the dough came out light and crumbly with a nutty flavor. I really liked that the turnovers were not too sweet and didn’t give a tummy ache or blood sugar rush after eating…until I topped mine with a scoop of vanilla bean ice cream! Good stuff!
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