Boozy Raisin Apple Turnovers.
I absolutely adore turnovers. Apple turnovers to be specific. The way that the puff pastry dough crunches and goes everywhere (I’ve learned to lean over my plate to save myself from getting out the broom afterwards or the sink – what you don’t eat over the sink?) giving way to the sweet, thick apple pie like filling. Yep swoon.
Now that I think about it I don’t make them much during the year, usually just around the holidays. I’m not sure exactly why I don’t make them more often being that I love them so much. What am I thinking? I should really rectify that. Maybe I’ll set a turnover weekend date once a month.
Since I don’t make my puff pastry from scratch (I mean who has time for that, Martha?) and go with a frozen version (I can’t tell you how many times keeping a box of puff pastry in my freezer has saved the day when I’ve needed a last minute appetizer or dessert – for real) these really don’t take long at all to pull together.
I pop the California Raisins into the booze and let them sit and plump a bit. If you’re weary of the booze just skip it. No harm, no foul. Then we’ll prepare our filling. Which I can NEVER keep my spoon out of so there is always that ONE turnover that is on the skinnier side. Oops.
Once the puff pastry is thawed you’ll add your filling, make your triangles and then sprinkle. IF you happen to be into glazing your turnovers. That’s cool too. You can just drizzle that on once they come out of the oven.
If I’m being honest, the only reason I don’t glaze is because I’m not patient enough to let them sit around long enough for the glaze to harden. Truth.
Disclaimer: This post is sponsored by California Raisins. I was compensated for my time. Opinions are my own. Always have been. Always will be.