7th Blog Anniversary & Apple Turnovers

During my initial days of blogging, my brother-in-law once jokingly had asked whether I would stop blogging when I run out of recipes. It would be a wacky reason to stop blogging about food, for anyone. Cooking happens to be a continuous learning process. Considering the choices one has with Indian regional / global cuisines and the twists/variations one can lend to dishes, recipes can never be exhaustive. However, I wasn't sure about the amount of enthusiasm I would have had towards blogging after a certain period of time. It is though now proven that this blogging bug is here to stay longer. :) 

Veggie Platter - an integral part of my virtual world turned 7 this week. It is a milestone literally considering the fact that my interest in any given area (except reading) diminishes as time progresses. My love towards my virtual cooking journal had been on an increasing curve since I started. Also friends known / unknown in this virtual world kept / keep me going with their support and appreciation for my blog. Thank you all.

And coming to today's recipe - a final dessert for this week's blogging marathon. Apple turnovers. It is my take over the traditional pastry version. I had used pizza dough for a quick dessert and it tastes like a short cut apple pie.

Ingredients: (Yield 8)
1 pound fresh pizza dough (Check notes)
4 apples (I used golden delicious apples since I prefer sweet ones.)
2 tbsp. apricot preserves
2 tbsp. softened butter
2 tbsp. sugar
1/2 tsp cinnamon
Method:
* Combine sugar and cinnamon in a small bowl.
* Peel, core and dice apples. Combine them with apricot preserves in another bowl and mix well. Keep it aside.
* Preheat the oven to 425 deg F.
* Divide the dough into 8 portions. Spread each portion into a square of about 4 & 1/2 inches.

* Divide the apple mixture among the dough squares.

* Fold over a corner of each square and seal the edges properly to form a triangle. Wet the edges with moist fingers if needed and take care to seal the edges properly. Otherwise they will open up during baking and it would be a mess. The gooey syrup will burn and it is not a pretty sight.

* I highly recommend covering the baking sheet with aluminium foil to avoid any messy accidents. Place the turnovers over the foil lined baking tray or a greased baking pan.
* Brush tops with butter. Sprinkle sugar-cinnamon mixture over them.

* Bake for 15 - 20 minutes or until golden brown. Serve warm.
If at all they open up and the juice starts spilling out, shift them to a cleaner side on the tray. Otherwise the juice starts to burn and stick to turnovers. Or replace a new foil sheet and place the turnovers on them.

Note:
I used this pizza dough and added 2 tbsp. of canola oil while kneading the dough. I had prepared the dough the previous evening and refrigerated it overnight. Next day morning I left it in a warm place to come to room temperature and then used it.

This is going to be a part of BM #35 under the theme of "Desserts". Check what other marathoners are cooking here.

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