Turnovers

OK, I made this a while ago and I have to confess, I forgot how. Well, OK, I didn't forget per se, I just didn't write down the high points of what I did. We were leaving for vacation and I was trying to pack, bake these, and load the car. I'll try to recall as much as I can.



First, I didn't make the dough. It is store-bought, frozen puff pastry dough. I just rolled it out per the instructions on the box.

The filling is peach. I had some peaches (like 4 or 5) I needed to use up before going on vacation. I simply chopped them up, threw the chunks into a sauce pan, added about 1/4 cup of sugar, and cooked until the fruit released its liquid and then reduced a little.

I cut the dough in half and then cut each half into three squares. A pizza cutter works best. Each square got a dollop of fruit and syrup in the center and then was folded over. I moved the filled triangles to a baking sheet and then covered with cinnamon and sugar. I probably should have used an egg wash to both seal the turnovers and cover the turnovers and hold the cinnamon and sugar better. Still it worked pretty well and none unfolded or came out sugarless.

So far so good. Here's where this write-up falters. I don't remember the oven temperature or how long I baked them.

Lorrie and I used these as breakfast on our trip to her parent's place.

Biscuits in a box

A while back an activist blogger made some disparaging remarks about a fellow blogger's site. Specifically about the site's subject, Rachel Ray. You don't have to love Rachel (or Sandra or Paula or Emeril etc.), but making comments like that blogger did in a public forum was uncalled for. She had her own blog; she should do it there. Well, the same thing bothered Mimi at French Kitchen in America, who declared March 15th "Biscuit Baking Mix Day" and this is my entry.

I thought I would do some variations of biscuits, nothing too complex. I always liked the sweet biscuits - cinnamon, raisins, lots of frosting so that was my direction. Now, one had to be apple, my favorite fruit. The other one, peach, was inspired by a post I read the other day.

The apple was a Granny Smith, the Bisquick mix was the regular one, and I tried a new Amish, non-homogenized, organic milk. The apple cinnamon is the one with the darker glaze, the "Peaches and Cream" biscuit has the lighter glaze, and the biscuit in the background is the regular biscuit just prior to it being smothered in sausage gravy.

Both biscuits turned out well. The biscuits themselves were a little flour-y and needed the glaze to get each fruit's full flavor.

Apple Cinnamon Biscuits

For Biscuits
3 cups Bisquick Mix
1 cup diced apples
2/3 cup milk
1 1/2 tsp. cinnamon
1 Tbls. sugar

For glaze
1 cup powdered sugar
1/4 tsp. cinnamon
apple cider

Preheat the oven to 450° F and prepare 2 baking sheets if you are doing small biscuits. Combine all biscuit ingredients in a medium bowl and turn out onto board "floured" with Biquick mix. Knead 10 times. Roll out the dough to about a half inch thickness and cut with a biscuit cutter. I used the smallest from my set (1 1/2 inch I believe) for a more bite-size biscuits.

Bake for 10 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The biscuits are done when they are a golden brown. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.

Mix the powdered sugar and cinnamon and then add the apple cider until the glaze reaches the consistency you would like. Dribble the glaze over the biscuits.


"Peaches and Cream" Biscuits

For Biscuits
3 cups Bisquick Mix
1 cup diced fresh peaches
2/3 cup plain yogurt
1/2 tsp. cinnamon
2 Tbls. sugar

For glaze
1 cup powdered sugar
peach juice

Preheat the oven to 450° F and prepare 2 baking sheets if you are doing small biscuits. Combine all biscuit ingredients in a medium bowl and turn out onto board "floured" with Biquick mix. Knead 10 times. Roll out the dough to about a half inch thickness and cut with a biscuit cutter. I used the smallest from my set (1 1/2 inch I believe) for a more bite-size biscuits.

Bake for 10 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The biscuits are done when they are a golden brown. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.

In a small bowl put the powdered sugar and then add the peach juice until the glaze reaches the consistency you would like. Dribble the glaze over the biscuits.