The Apple of My Eye
I have always loved a good apple. They are humble and honest. My grandson once tried to count the seeds in one. He gave up at twelve.
For this recipe, we use Granny Smiths. They are tart and firm. That tartness is perfect with our sweet filling. It keeps everything bright and happy. Does your family have a favorite apple for baking? I would love to know.
A Little Secret in the Shredding
We grate the apples here. It sounds funny, doesn’t it? But trust me. Grated apples cook down into the softest, most tender filling. No big chunks.
We mix them with sugar and salt. Then we let them sit. This pulls out the juice. *Fun fact: That juice is our magic glue!* We use it to seal the pastry. Nothing goes to waste in my kitchen. This matters because good cooking is about being clever with what you have.
Making Little Handheld Pies
Now for the fun part. We fold the dough into triangles. You cup your hands around the apple mound. Gently press to seal it in. It feels like putting a little baby to bed.
Then you crimp the edges with a fork. I still laugh at that sound. It reminds me of my father’s tractor on gravel. Those little slits you cut on top are important. They let the steam out so the pastry stays crisp. This matters. It turns dough and fruit into something greater.
The Smell of Memories
While they bake, your kitchen will smell amazing. It is the smell of cinnamon and sugar and butter. It is the smell of waiting for something good.
I remember one snowy afternoon. I made these with my sister. We ate them straight from the rack. Our fingers were sticky and warm. What holiday or cozy memory does this smell bring back for you? Share it with me.
Your Turn to Create
You can make these ahead and freeze them. What a gift to your future self! On a busy day, you just pop them in the oven. In twenty minutes, you have magic.
You can arrange them in a circle on a platter. It looks like a wreath of golden pastry. So pretty for friends. Would you serve these for a special breakfast or as an afternoon treat? Tell me how you’d share them.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith apples, peeled | 3-4 apples | Grated to yield 3 cups shredded |
| Sugar | ¼ cup plus 2 tablespoons | Divided use |
| Salt | ⅛ teaspoon | |
| Puff pastry sheets | 2 sheets (9½ by 9-inch) | Thawed |
| Apple butter | ½ cup | |
| Ground cinnamon | ½ teaspoon |
Instructions
Step 1: Let’s start with the apples. Grate them on the big holes of your box grater. You’ll need about three cups of fluffy shreds. Mix in that first quarter cup of sugar and the salt. Let it sit for five minutes. The sugar will pull out the apple’s own sweet juice. Isn’t that clever?
Step 2: Now, unfold your puff pastry on a floured counter. Gently roll each sheet into a ten-inch square. Then, cut each big square into four smaller squares. You’ll have eight little pastry blankets. I still think they look like little napkins.
Step 3: Time to drain our apples. Pour them into a fine strainer over a bowl. Press down gently with a spatula. We want about a third cup of juice. (Save every drop of this liquid gold for later!). Toss the drained apples back into their bowl. Stir in the apple butter. Doesn’t that smell amazing?
Step 4: Place three tablespoons of filling in the center of each square. Brush the edges with the reserved juice. Fold one corner over to make a triangle. Cup your hands around the filling and press to seal. Crimp the edges with a fork. Cut two little slits on top so steam can escape. Pop them on plates and freeze for 20 minutes. What do you think the slits are for? Share below!
Step 5: Heat your oven to 400 degrees. Mix the cinnamon and last two tablespoons of sugar. Brush the frozen turnovers with the last of the juice. Sprinkle your cinnamon sugar all over. Bake for about 23 minutes, until golden and puffed. Let them cool for ten minutes. (Always let them rest, or the filling will be like lava!). The waiting is the hardest part.
Creative Twists
This recipe is a wonderful friend. It loves to play dress-up. Try a different filling for a fun change. You can make a whole rainbow of flavors.
Berry Bliss: Use frozen mixed berries instead of apples. Add a squeeze of lemon.
Peachy Keen: Swap in finely chopped ripe peaches. A tiny bit of nutmeg is lovely here.
Savory Surprise: Fill with shredded cheddar and a dab of chutney. Perfect with soup!
Which one would you try first? Comment below!
Serving & Pairing Ideas
These turnovers shine all on their own. But I love making a plate feel special. For a holiday breakfast, dust them with powdered sugar. It looks like a light snowfall. For dessert, add a scoop of vanilla ice cream. The warm and cold together is magic.
My favorite drink with these is a hot mug of spiced apple cider. It just feels right. For the grown-ups, a small glass of sweet sherry is a cozy match. It reminds me of my own grandmother’s cupboard. Which would you choose tonight?
Keeping Your Wreath Fresh and Ready
Let’s talk about storing these sweet turnovers. They are best eaten warm, right from the oven. But life is busy! You can keep leftovers in the fridge for two days. Just warm them in a toaster oven for five minutes. This brings back the crispy crust.
The freezer is your friend for busy holidays. After shaping, freeze the raw turnovers on a plate. Once firm, pop them into a bag. They can wait there for a whole month! I once forgot a batch in my freezer until Christmas Eve. It was a happy, tasty surprise.
Batch cooking like this saves your future self. It means fresh treats are always close by. You can bake a few at a time for unexpected guests. Have you ever tried storing it this way? Share below!
Turnover Troubles? Easy Fixes Right Here
First, a soggy bottom. This happens if the apples are too wet. Press them well in the strainer. I remember when my first batch leaked. The kitchen smelled great, but the pastry was soft.
Second, the filling might burst out. Be sure to crimp the edges firmly with a fork. Also, cut those two slits on top. They let steam escape safely. This keeps your filling inside where it belongs.
Third, pale pastry. For a golden, shiny top, use all the reserved apple juice. Brush it on before the cinnamon sugar. This gives color and a hint of sweetness. Which of these problems have you run into before?
Getting these right builds your kitchen confidence. A sealed, golden turnover also tastes so much better. The texture is perfect, crisp outside and soft inside.
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free puff pastry. Check the freezer section of your store.
Q: How far ahead can I make them?
A: You can freeze the raw shapes for a month. Bake straight from the freezer.
Q: I don’t have apple butter.
A: Use more grated apple. Add an extra teaspoon of cinnamon for spice.
Q: Can I double the recipe?
A: Absolutely. Just work in batches. Keep the other pastry chilled while you shape.
Q: Any fun extras?
A: A drizzle of caramel after baking is lovely. *Fun fact: Puff pastry has over 100 layers!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this festive wreath. The smell of baking apples is pure joy. It always reminds me of my own grandmother’s kitchen.
I would love to hear about your baking adventure. Did your family enjoy them? Have you tried this recipe? Tell me all about it in the comments below. Sharing stories is the best part.
Happy cooking!
—Elowen Thorn.
Frosted Apple Turnover Holiday Wreath
Description
A festive and delicious holiday dessert featuring flaky puff pastry turnovers filled with a sweet-tart apple and apple butter mixture, topped with cinnamon sugar.
Ingredients
Instructions
- Grate apples on large holes of box grater set inside bowl until you have 3 cups shredded apples. Add ¼ cup sugar and salt to apples and stir to thoroughly combine. Let sit for 5 minutes.
- Unfold puff pastry sheets onto lightly floured counter and roll each into 10-inch square. Cut each sheet into four 5-inch squares.
- Drain apples in fine-mesh strainer set over bowl and press gently with rubber spatula to extract about ⅓ cup juice (do not extract more than ⅓ cup juice or volume of apples will decrease too much). Set aside juice.
- Transfer apples to now-empty bowl. Add apple butter to apples and stir to combine. Mound 3 level tablespoons of apple mixture in center of each dough square. Brush edges of each dough square with some of reserved juice. Fold each square from corner to corner, forming triangle. Cup your hands around apple mixture and gently press on dough triangle to seal. Using tines of fork, crimp outer ½-inch edge of each triangle. Using tip of paring knife, cut two 1-inch slits in center of each triangle. Place turnovers on 2 large plates and freeze until firm, about 20 minutes.
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Combine cinnamon and remaining 2 tablespoons sugar in bowl. With turnovers still on plates, brush tops of turnovers with remaining reserved juice and sprinkle with cinnamon sugar. Transfer turnovers to prepared sheet and bake until well browned, 22 to 24 minutes. Let turnovers cool on wire rack for 10 minutes before serving.
- To Make Ahead: At end of step 4, transfer turnovers to zipper-lock bag and freeze for up to 1 month. Freeze juice separately. When ready to bake, thaw juice completely, then proceed with recipe from step 5 (do not thaw turnovers—baking time will not change).
Notes
- For a frosted wreath presentation, arrange baked turnovers in a circle on a serving platter and drizzle with a simple powdered sugar glaze.