After an only partially successful play-around with apple turnovers a couple of weeks ago, I was ready to give it another spirited attempt, which occurred last Wednesday evening. The pie dough had been prepped a few days before and was easy and forgiving to work with. I got the apple filling just a bit sweeter but also a bit thicker, so that it would better behave in the assembly and the baking processes. I still have a long way to go stylistically, but these were some fine vanilla-glazed apple turnovers once we tackled them for the post supper sweet pleaser.
"Apple Turnovers," by Sam Merritt of Sugar Spun Run. [Published 08 September 2022]
"The Best Easy Pie Crust," by Sam Merritt of Sugar Spun Run. [Published 08 November 2021]
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