Sunday I made apple turnovers with the last of some Trader Joe’s puff pastry I’d had lingering in the freezer. It was the first time I’d ever cooked the apples I fill pastry with — chopped apples with a dab of butter, dashes of lemon juice and water, brown sugar, cinnamon, and a bit of cornstarch simmered on the stove until thickened. Flaky pastry, just enough sweet, and slightly apple jammy filling, and a glaze made of a heavy cream and confectioners mixture. I love it when I try something new and impromptu with a recipe, in this case, cooking the apples. It was a no-risk-really kind of risk that I took, and the results paid off. Just ask the eaters in my life —
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Growing roots and slowing down…