We might have picked way too many apples when we went to the orchard. There’s nothing wrong with that, just now I have to find some way to cook them all up. Just eating the apples raw does not appeal to me, especially when I have half a peck to eat. So I went to the store and bought a thing of croissants in the dairy section. You know the ones for those too lazy to make them from scratch. (That’s like, what, everyone, right?)
2 small apples (or one mega apple), peeled and diced into small cubes
1 tsp cinnamon
1 tsp sugar
1 tablespoon butter (not margarine, we love our fat here)
Container of croissant rolls from the dairy section
Preheat the oven to 350 (or whatever your croissant rolls recommend). In a frying pan heated on low-medium, I placed two apples, peeled and diced. With that I added the cinnamon, sugar, and butter. Cooked until softened, which was about as long as my oven took to preheat, say about 10 to 15 minutes. I like my apples with a bit of a bite, so if you like your inside of your turnovers mushier, just cook them longer.
Now it may look like a lot of cinnamon, but I like it that way. You don’t, then use less. After all, you’re eating them… unless you want to drop off a few here. I’ll take your leftovers. When that’s all cooked through, it’s time to roll out the croissants…
A spoonful per turnover is perfect. Roll it up and then cover the sides. I flip over the turnovers so the closed part is underneath. Then cut a small hole in the top of each one to let air out.
Cook for the time on the croissants, these were 12 minutes.
Now I just have to not eat them all.