Apple turnovers and eggs.
Just as the Bon Apetit article promised, these french apple turnovers were light, buttery, flavorful and not overly sweet.We made the filling (with only one variety of sweet-tart apple because it's what we had) Friday night, rolled and filled the dough Saturday morning, and sat down to an amazing brunch just before noon. To go with the turnovers, Tom made scrambled eggs with scallions, spinach and garlic topped with a little cheddar. Delicious.
We took the leftovers to Tom's folks and had them for dessert with hot chocolate. Delicious #2.
Turnover note: we made 9 (it seemed silly not to) and used the extra filling to top Sunday morning's pancakes. Delicious #3.
This entry was posted on Sunday, February 1st, 2009 at 10:08 pm and is filed under Things we Made. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.