Apple Turnovers

Having bought a bag of apples and then not eaten them fast enough, the only solution is to make an apple dessert of some sort. A delicious, cinnamon-y, nutmeg-y, apple-y warm treat in a pie/crumble/crisp/sauce form.

Or, you can make turnovers in the fun star and heart shaped molds.

Which option do you think I chose? I'll give you a hint:

Because, as you can see, the heart and the star middles aren't that big, one must take your peeled apples


and finely dice them, so you can get as much appley bits in there. And since we know Will's dislike for cinnamon, I added to the brown sugar just a pinch of cinnamon, and more all spice and nutmeg.

Having refrigerated my dough and the apples having sat in the sugar/spice mixture for a good two hours (so it was nice and juicy), I commenced turnover making.

As you can see, each mold has a mini cut out of a star or heart: for venting! That William-Sonoma, they think of everything!


The mold even crimps the edges! Egg-washed and sprinkled with more sugar, it is time for 20 minutes of baking.

The result are apple turnovers, perfect for dessert (or in this case, breakfast). Each one fits in your hand! It is a lovely way to start off a day, especially when it is a rainy, cool day like today.