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I LOVE fruit pies however I do NOT love making them. The Turnover is something I discovered when I lived in Europe (the Netherlands) but there it is called an Appelflap. This is essentially a fruit pie for an individual person. It’s version of Hostess Apple or Cherry pie, but it is 1000 times better and I can make them in no time at all. This is perfect since prefer fruity desserts to chocolate cakes, chocolate chip cookies and ice cream, which makes me weird.. I know…

This recipe one comes straight out of my imagination and everyone loves them. I made my first batch of turnovers before I moved back to the USA, and I’ve bought and made them here. I prefer the ones I make 100% more than the store bought ones because after sitting on the shelf for a day or two waiting to be bought they become soggy. They lose their crispiness. When I’m done eating one of those I don’t have to brush the crumbs off my blouse because there were none.

Dammit, I want my turnover to have crumbs. I want my fruit to ooze. I want to hear the crunch of the freshly cooked puff pastry when I take a bite because people don’t only eat with their mouth. People eat with their eyes and in some cases, ears. Would you eat a bag of chips that wasn’t crispy? I’ve made my point ;-). The fruit turnovers are meant to be crispy on the outside and loaded with fruity goodness on the inside.

If you’ve never had a fresh turnover, but you love the store bought turnovers, try this recipe. You’ll never buy them again. I promise.

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