Apple Turnovers for Breakfast

I have a secret.

I have a secret that I'm just dying to tell people, but I can't!

Slightly jaded from the countless hours of 'Say Yes to the Dress,' I was waiting for tears to pour down my face when I turned to look in the mirror while wearing the one.. but it didn't happen.

Despite my lack of tears, I still knew..the last dress of the afternoon, my heart started pounding and I could actually see myself dancing the night away in my fabulous gown...and I knew.

Much to the dismay of some close friends, after a little deliberation with my dress shopping companions, we decided it would be fun to keep the dress a secret.

Do you know how difficult this is going to be!?

It was so exciting to find the one the second day trying on dresses, but when friends ask I tell them they have to wait... just like Mountain Man.

But on the inside, I want to shout it from the rooftops...not to mention dance around for hours in it... I didn't even want to take it off to purchase it.

Something I won't keep a secret though are these Apple Turnovers....light and flaky, perfect for a lazy Sunday or a Spring brunch.

Quick Puff Pastry
adapted from Annie's Eats
Oven: 357 Bake time: 30-35 minutes
Makes 8 turnovers

1 1/2 cups AP flour
1 TBS sugar
3/4 tsp salt
3/4 cup unsalted cold butter, cut in cubes
1/4 cup plus 1 TBS ice water

Apple-Cinnamon Filling
2 medium sized apples (I used Gala)
2 TBS brown sugar
1 TBS sugar
1 tsp cinnamon
1 TBS flour
1 TBS butter

In a food processor, add flour, sugar and salt and pulse to combine.
Slowly add butter, a few cubes at a time and pulse until incorporated- butter should be about pea sized.
Transfer mixture to bowl.
Add ice water to mixture and using your hands, mix until dough begins to clump together. At this point, turn mixture out onto a lightly floured surface- the dough will still be crumbly.
Using your hands, knead the dough until it all starts to come together. (Annie does a fabulous job demonstrating this, so I'll leave you to the expert if you need a photo tutorial.)

Once the dough comes together, press into an 6x3 inch rectangle, wrap with saran wrap and refrigerate for an hour.
Place dough on lightly floured surface and roll out into about an 10x6 inch rectangle.
Fold the dough length wise in thirds (again, Annie has a great tutorial) then starting from smaller end, roll up dough like a cinnamon roll.
Press it back down into about a 6x3 rectangle.
Repeat process of rolling out and folding one more time and once you've rolled your dough up for the second time, press into 6x3 rectangle again, wrap and place back in the fridge for about an hour.

While dough is chilling, you can begin to make your filling.

Peel and core both apples.
Thinly slice apples and place in medium sized bowl.
Combine sugars, cinnamon, flour and apple slices- lightly tossing to coat.
In a large skillet, melt 1 TBS butter over medium heat.
Add cinnamon sugar apples and cook until apples are tender- about 5 minutes.

Remove from heat and set aside to cool.

Roll out into a large rectangle about 1/8 inch think- about 12x8 inches.

Using a pizza cutter, cut dough into 6 equal sized squares- about 4x4 inches (you may have to stretch them a little individually).

Place squares on parchment paper lined baking sheet.
Add a heaping spoonful of cooled apple mixture to center of each pastry square.
Lightly moisten edges of pastry and fold corner to corner.
Use a fork to crimp edges.

Repeat on each turnover.
Place back in fridge for about 15 minutes before baking.
Preheat oven to 375.
Bake for 30-35 minutes or lightly browned.

Happy Baking!
and
Happy First Day of Spring!

Caramel Apple Crostata

There are a handful of blogs that I check religiously.. its true, I'm Evan and I'm a blog junky.

I just love reading about everyone's adventures in the kitchen, their beautiful photos, inspiring foods..it's addicting; It's my little escape every afternoon while at work. While the rest of my office spends their extra time checking out facebook and ESPN, I'm on foodbuzz checking out blogs.

I'm often inspired by many of the bloggers I follow..I'll see a dish and think 'Oooh I could do that and change a little of this or a little of that' and voila! a recipe is created.

A couple of days ago I did just this.. I found myself drooling over Chef Dennis' Apple and Peach Crostatas at More than a Mount Full and couldn't stop thinking about them all afternoon. I had never made a crostada and he was just the inspiration I needed. I didn't want to completely copy him though, so I found my own recipe and changed the ingredients a bit.

In sticking with the Fall theme I made Caramel Apple Crostadas.

I'm a big fan of individual desserts and didn't want to worry about leftovers, so I opted to make two individual crostadas instead of a large one. This recipe is for a 9-10inch crostada, so I used half the dough to make two smaller versions and saved the other half of dough in the freezer for later.

Thank you, Chef Dennis, for your never ending inspiration in the kitchen :)

Caramel Apple Crostata

Bake time: 25 min Oven: 425

Makes 1 9-10in or 4 small crostadas

Crostata Crust
2 cups AP flour

2 TBS sugar

1/4 tsp salt

3/4 cup butter, cold and cubed
1 egg
4-6 TBS ice cold water
1/2 tsp cinnamon* optional

In a food processor, add flour, sugar, cinnamon and salt- pulse a couple of times to mix.

Add cold butter, pulsing until just combined.

Add egg and pulse to incorporate

Slowly add water, pulsing until crumbly/clumpy consistency is reached- add more water if dough doesn't start coming together.

Turn out dough on lightly floured surface and continue to knead with hands for a few minutes (the consistency will be much like pie dough).

Form dough into disc, cover with saran wrap and place in fridge for about 30 minutes.

In the mean time, start making apple filling.

Apple Filling
(Measurements for 2 individual crostatas in parentheses)

5 apples, peeled, cored and sliced (I used 1 1/2-2 apples)

2 tsp cinnamon (1 tsp)

1/2 cup sugar (1/4 cup sugar)

1/4 cup brown sugar (2 TBS brown sugar)

8-10 pieces of caramel, cut into smaller chunks (4-5 pieces)

Place prepared apple slices in a bowl.
Add cinnamon and sugar.
Mixing with hands, evenly coat apples with cinnamon and sugar.

Fold in pieces of caramel.

Assembly

Preheat oven to 425 and line baking sheet with parchment paper.

Remove dough from fridge.

On a lightly floured surface, roll dough into 9-10 inch disc.

*If making individual crostatas, cut dough in half- wrap second half with saran wrap/foil and place in freezer. Cut dough again, making 2 smaller crostatas- forming two discs about 4-5 inches wide.

Place circles of dough on prepared baking pan.

Pile apple/caramel mixture in center of dough.

Fold dough over apple mixture about 1-2 inches. Pinch your folds to seal dough.

Brush exposed crust with half and half or milk.

*Remember that your crostata is not going to look perfect... it's supposed to be rustic!

Place crostatas in oven and bake for 25-30 minutes or until apples/caramel start oozing.

Allow to cool for a few minutes before devouring!

Serve with vanilla ice cream or frozen whipped cream.

Happy Baking!