It is time to use up the last apples of this years apple harvest. Now the remaining apples are at the end of their shelf live, so they start to shrivel now.
I saw apple turnovers at Chili und Ciabatta some days ago and I like the idea to bake some turnovers. But I love turnovers which dough is mellow and flaky. So I decided to use a variaton of the dough of this mushroom quiche. I added some sugar to the dough and reduced the amount of salt, so it fits to a fruit filling.
The filling is a simple one: some Vanilla, sugar and apples, bound with a teaspoon starch.
The turnovers are delicous, the dough is like I liked them and stay fresh at least for two days. It is the dessert for my lunch at work. Continue reading