How do you start your day?
I enjoy starting my day early before everyone gets up (mainly on weekdays), sitting down to do some fun work while eating something scrumptious I made. There is something calming about a thoughtful morning and breakfast – knowing I made this food from scratch, enjoying the taste and time to myself while sipping coffee. You can be in your own world where the rest of the things happening, seemingly out of your control, just don’t matter, even if just for a few moments. It’s my daydream time.
I dream about forests. I think about living in them, hiking in them, biking in them, the views enclosed within the thickness of trees and views provided once you climb to the highest peak. I think about the colors, textures, smells and the way they make me giddy when I come across a moss covered rock. I even arrange my turnovers into trees. Perhaps that’s why I tend to make them into triangles…
Apples during Fall in New England are crisp, fresh/ locally grown and can be found anywhere! Being something in abundance, it’s only natural I wanted to bake something fun with them. These apple cinnamon turnovers are almost like personal sized apple pies but perfect for breakfast. There’s a lot of the same ingredients as an apple pie but I cook this filling on the stove top before baking them to break the apples down slightly and thicken the filling while combining the ingredients (and the dough is quite a bit different). Here I made triangles for the turnovers but you can try different shapes.
Apple Cinnamon Turnovers
- 1 1/2 cups flour +additional for rolling
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter cold
- 1/2 cup sour cream
Apple Cinnamon Filling
- 1/2 orange for juice
- 3 apples Granny Smith work well
- 1 1/2 tablespoon unsalted butter
- 1/2 cup brown sugar
- 1 tablespoon instand clearjel
- 1 teaspoon cinnamon
- 1 teaspoon boiled cider extra for garnish (optional)
Make dough: Whisk together the flour, salt and baking powder in a large sized bowl. Cut the cold butter into small pieces and add to the flour mixture. Mix until the butter is incorporated and the dough is crumbly (some pieces of butter remain intact). Stir in the sour cream.
Roll and fold the dough: Flour your work surface really well and turn the dough out onto it. Lightly knead, if needed, to get the dough to come together. Form the dough into a rectangle and roll out to 8″ x 10″. Flour both sides of this dough (I flipped mine over to ensure no sticking- heat can make this difficult). Fold in thirds like a letter. Flip this over so the open flap is on the bottom and rotate 90 degrees. Roll this out into an 8″ x 10″ rectangle (rotating makes it so you are rolling the opposite side longer this time). Now fold this into thirds like a letter. Wrap this rectangle of dough tightly in plastic wrap and put in the refrigerator for at least 30 minutes (about how long the filling will take to make and chill).
Make the filling: Juice and strain 1/2 the orange (or you can use whole orange if you like) into a large bowl and add some water, stir. Peel and cut the apples one at a time. As you cut them into small chunks put them into the orange water (this prevents them from browning).
Melt the butter in a large saucepan (with sides) over medium heat. Add the sugar, instant clearjel, cinnamon and boiled cider. Drain the apple and add to the mixture. Continue heating on medium stirring frequently. The apples will just start to break down and the mixture will thicken. This step will only be a few minutes to get all ingredients to fully combine. Transfer this to another container and chill it to ensure it is cool for filling the turnovers.
Preheat the oven to 400 degrees F. Line two cookie sheets with parchment paper.
Assemble the turnovers: Once the dough has chilled, place it on a well floured surface and roll out to a 16″ x 16″ square. I flipped my dough, flouring both sides, to make sure it didn’t stick when I went to make them. Cut the dough into 4″ squares, making 16 turnovers. Put 2 teaspoons of filling in the center of each 4″ square. Based on the size this will vary, just try one and you will see about how much is right for yours. Fold one corner over diagonally on each to create triangles. Once folded, use a fork to mark each of the two open sides of the triangles to keep them sealed while they bake. I found pushing deeper with the ends of the fork closer to the filling was best to get the two sides to grab and not spread the edges too much. Try to keep these smaller if you can so the filling has more room.
Bake the turnovers: Bake the turnovers until they get lightly browned, about 20 minutes, rotating halfway through. Transfer to a wire rack to cool if not eating right away and store in a sealed container. Warm in the oven before serving.
Dough recipe adapted from King Arthur Flour.
On the ingredient list you will notice instant clearjel and boiled cider. These might be harder to find in a typical grocery store; I ordered mine through King Arthur Flour. You could substitute cornstarch for instant clearjel by adding enough water to make a thick liquid (not too wet) and then adding to the recipe. Constarch isn't as versatile but if you want to see an example, I used to in the raspberry turnovers instead of instant clearjel. Boiled cider is delicious and adds a good kick of apple flavor. It is made from pressing apples and then boiling it down to create a thick syrup. It's also delicious drizzled on top!
I’ve shared some of my favorite breakfast recipes and hope you’ll give yourself that morning time to daydream: chocolate chip banana bread (most frequently made in our home), raspberry turnovers, anadama bread and this one above- apple cinnamon turnovers.