Fall is, undoubtedly, a season for the senses: crunching leaves, cool winds, clear night skies. But what happens in the kitchen really gets us in the fall spirit.
We asked Virginie Degryse of Crave & Cook for guidance. She knew just what the season ordered. Here, Virginie tells us how to make her flaky apple turnovers and spiced cider — and why they’re best enjoyed outdoors.
Total cook time: 40 minutes
"These are so easy to make and are a fave in my house. They make the perfect snack or breakfast for the entire family, and nothing says fall like the smell of freshly baked apple turnovers coming out of the oven. Eat them by the fire pit on a nice cool November evening."
Feel free to switch apples for pears and/or persimmons for a little seasonal variety.
2 sheets of puff pastry, store bought, thawed
1–2 cups of applesauce
1 apple, peeled and cut into small pieces
1 tsp of cinnamon
1 egg, slightly beaten
1 tbsp of cane sugar
Preheat the oven to 400 degrees F. Cut the dough (both sheets) into 4-6 squares. (Tip: Use a pizza cutter and a ruler to measure approximately and have similar sizes.)
Scoop some applesauce into half of the rectangles and add some apple pieces (tossed with the cinnamon).
Brush the borders with the egg wash and top each with an empty piece of dough (or, for a triangular turnover, fold in half across, corner to corner). Push down on edges (use a fork for a pretty pattern!) to 'glue' pastry sides together.
Cut 2-3 slits into each turnover so the steam can escape during cooking. Brush some egg wash all over — this helps the dough turn into a nice, golden brown, crunchy pastry.
Sprinkle some sugar all over each and bake for 25–30 minutes.
"My husband loves to eat these warm with a scoop of vanilla ice cream!"
Hot Spiced Apple Cider
"Whether you spike it or not, this hot spiced apple cider feels like a warm hug. I love making this in the slow cooker overnight and waking up to the smell of apple and cinnamon in the morning."
1 gallon fresh apple cider or unfiltered apple juice (store bought works perfectly well)
1/4 cup of maple syrup
1 (1 1/2-inch) piece fresh ginger, peeled
5 (3-inch) whole cinnamon sticks
1 tablespoon whole cloves
Peels from 1 orange and 1 lemon
Orange slices for serving (optional)
1 cup of bourbon (optional)
Pour the apple cider and maple syrup into a large stainless steel saucepan. Add the cinnamon sticks, ginger, cloves, orange peels, and lemon peels.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. If adding bourbon, add it now.
Remove the saucepan from the heat. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick and orange slice to each serving if desired.