Stressed is Desserts Spelled Backwards

Have you ever felt as if the world was out to get you?

Your mind suddenly going blank during exams, or simply disconnecting when you are trying to remember a word or an idea that was there just a second ago?

Technology betraying you at the most inopportune times by deleting hours of hard work without any explanation, or comforting error code?

Have you recently noticed that you started having out-of-body experiences during conversations and lectures, and frequently find yourself re-reading the same paragraph repeatedly without any luck of comprehending the meaning behind the simple rhymes in a Dr. Seuss book? (What does he mean by “I don’t like green eggs and ham”?)

Or, perhaps, you often lose count of how many chains you made in your foundation as you are trying to follow an “easy” crochet pattern you found in a magazine?

Yeah, me too…

my Solution:

complicating my life further.

For this past week, I have been baking and cooking non-stop. Any free minute I had outside of classes, midterms, doing homework, crocheting a blanket for my mum and sleeping I spent in the kitchen, sometimes with my family, other times – alone. I can’t say I found the experience entirely de-stressing (I heard OCD and general incompetence don’t really mix well together), but it helped distract me from my problems. So, here is a simple recipe I found both delicious and hard to ruin. Good luck 😉

Apple Turnovers

Put on Comfortable, Easy to Clean Clothes (PJs are fine);

Tie Back Hair (optional;)

Put on Apron (also optional);

Preheat oven at 350 degrees Fahrenheit;

Prepare your baking sheet with some parchment paper;

Wash hands with Soap (not optional);

Have paper, or cloth towels Handy;

Weapons of choice:

1 measure cup,

1 small cup/mug,

2 medium-sized bowls,

1 baking sheet,

1 roll of parchment paper,

1 brush,

1 fork,

1 teaspoon and 1 tablespoon (or use measuring spoons instead).

Main Ingredients:

puff pastry dough [1]

2-3 medium-sized apples

½ cup of granulated sugar

¼ cup of oil

¼ cup of water

1 tsp of ground cinnamon

¼ of a lemon

1 large egg (for the egg-washing)

 

Icing Ingredients:

1 cup of powdered sugar

1-2 tbs of milk

1 tsp of vanilla extract

Depending on how much time you are willing to put in, the level of your baking skills, and how much you love washing dishes, you can either a) decide to make your own puff pastry dough (in that case, you can click here and follow the link to a step-by-step guide by Lovefoodies, or click here and follow another recipe by the brilliant Dini, from The Flavor Blender  – I found both of them easy to follow and the pastry turned out well for me the last times I made it), or, b) if you are as busy as I am, and as a college student/professor don’t have the time or strength to play chef, then I suggest using store-bought puff pastry dough [1] (I won’t tell you which brand I used because at least one secret must remain undivulged in order for this to qualify as a secret recipe in my book). Don’t forget to defrost it if frozen, but leave it to chill in your fridge, while you prepare the filling.

“Pro” Tip: Turn on some music, I’ll leave it to you to decide what kind. Movies, tv shows, audiobooks, and silence are also valid options.

Apple Preparation: Personally, I prefer using Cripps Pink apples in this recipe, but you can either use a sweeter alternative like Pink Lady apples, or a sourer alternative, such as Granny Smith apples. Channel your inner-Hannibal Lector and peel the skin off the apples (I use a knife, but if you value your fingers you can use a potato peeler), then proceed to remove their cores. Once done, cut the apples into thin half-moon slices. Spray with lemon (I do this to keep the apples from darkening, as well as to add another layer of flavor). Finally, restrain yourself from eating any more of the prepared filling.    

Next, combine the water, granulated sugar, oil and cinnamon in the bowl you prepared beforehand. You will use most of this mix in a bit.

Dough & Final Turnover Preparations: Remove the dough from the fridge and remove the packaging (unless you’re a superhero – then remove the cling film from the dough you made). If it’s not already precut roll it out and cut it into 10cm x 10cm squares (if your dough is precut into squares smaller than that – just modify the amount of filling needed). Lay the squares onto a table, or another flat surface resembling a table, like a cutting board. Use a brush to cover one side of the dough in a thin layer with the sugar/cinnamon mixture from above. Then, dunk about 3-4 apple slices in the mixture and lay them diagonally in the center of the dough. Fold the square in half square diagonally over the filling, and seal the edges with a fork, or your fingers. Lay the prepared apple turnover unto the prepared parchment paper and baking sheet.

Repeat until you can’t fit any more turnovers onto the baking sheet (I can fit no more than about 4 or 5).

Separate the egg yolk from the whites into a cup and use a brush to egg wash the tops of the turnovers (if you like you can sprinkle some more sugar, or brush some of the sugar/cinnamon mixture, atop the egg wash – up to you). Then, carefully, using a towel or an oven mitt, place the baking sheet into the oven. And bake for about 25 minutes, or until golden brown, at 350 degrees.

Pro tip: Place the remaining dough back in the fridge, so it doesn’t melt.

Icing Preparation: While your apple turnovers are baking in the oven, you can begin mixing the icing. In your second medium-size bowl, mix until fully blended 1 cup of powdered sugar, 1 tsp of vanilla extract, and 1 tablespoon of milk (if necessary, you can add up to 1 more tablespoon of milk). You should end up with a thick but still flowing icing consistency. Once again, restrain yourself from eating any more of the prepared icing than you already have.

Checking on your baking goods:

If still not golden brown, you can sit down, chill, and relax in another room (just remember to bring your timer/phone with you).

If golden brown, and don’t look as if they are breathing – carefully (!!!) remove from oven with oven mitts and place on top of the stove or table to cool down. Once cool, remove your apple turnovers from the baking sheet and move them onto a separate plate. If you have some leftover dough, mixture, filling, and egg wash – repeat the “dough and turnover preparation” step until all of your turnovers are baked to perfection.

Finally, use a spoon to first stir the prepared icing and then proceed to drizzle the icing onto the now cool apple turnovers.

Voilà! You have completed your quest! Enjoy your delicious treats with family and friends or keep them all to yourself – you decide.

Hopefully, this recipe was helpful. And it is versatile: if you want to change the type of filling and mixture used, you can! For example, if you prefer savory over sweet, an option could be substituting the apples with cooked ground meat (I prefer beef) with spices and salt, and replacing the mixture with a simple oil & water mix (you can even skip that step together with the icing), or another option is using a filling made of boiled potatoes, dill, and fried mushrooms. Once again, it’s up to you.

Bon Appétit!

• L.L.L.

[1] Mazor’s Squares