Before I get to the topic of this post on Monday, October 12th, I feel as if I must share with you something about the weekend weather, here in Minneapolis. Last Friday with temps in the upper 20°s and snow overnight, it seemed too early for winter to begin. It is snowing again today and the forecast is for at least 2 inches more. This is the scene outside one of the windows, here at General Mills.
Let me know what the weather is like where you live today (in the comments box) if you aren’t living in this northern tundra we call, Minnesota.
I was going to start by saying that using apples in recipes, reminds me of fall weather. Forget that. Jack and I attended a wedding last week and were served passed appetizers with apples and gorgonzola cheese in small puff pastry turnovers. They were so good that I’ve been trying to reproduce them and have finally come up with a rendition that I like. I’ll call them Apple-Gorgonzola Appetizer Turnovers. Here is a nice warm recipe for a cold and snowy day!
Start with refrigerated pie crust.
Roll it out to a 12-inch circle.
Use a 3 3/4 to 4-inch circle cutter to cut dough into 8 circles per crust.
Chop two apples.
Place chopped apples on dough circles. (I changed the recipe after taking this photo. I found it was easier to combine the apples, gorgonzola and walnuts in bowl and place the mixture on half of each dough circle rather than layer the ingredients.)
Fold dough over filling and crimp edges with fork.
Place tiny turnovers on parchment-lined cookie sheet.
Serve warm!
Apple-Gorgonzola Appetizer Turnovers
1 package (17.3 oz) Pillsbury® refrigerated pie crusts
2 apples, peeled, finely chopped
2 teaspoons packed brown sugar
1/3 cup crumbled gorgonzola cheese (about 2.5 oz)
1/3 cup chopped, toasted walnuts
1 egg white
2 teaspoon water
1. Heat oven to 400°F. Line 2 cookie sheets with parchment paper.
2. On lightly floured surface, roll out one of the pie crusts to a 12-inch circle. Using 3 3/4 to 4-inch round cutter, cut 8 rounds in crust.
3. In medium bowl, stir together apples and sugar. Add cheese and walnuts.
4. Spoon rounded measuring tablespoon of apple mixture on half of each dough circle to within ½-inch of edge.
5. Fold untopped half of dough rounds over filling; pressing edges with fingers to seal. Crimp sealed edges with fork. Repeat with remaining crust and filling.
6. Place 2 inches apart on parchment paper-lined cookie sheets.
7. In custard cup, stir together egg white and water with fork. Brush egg mixture lightly over each turnover.
8. Bake 14 t 16 minutes or until tops are golden brown. Let cool 10 minutes before serving.
Makes 16 appetizer turnovers