Dessert Recipes

• 1 Package puff pastry (2 sheets) thawed according to package instructions
• 3 Medium Granny Smith apples - peeled, cored, and diced into small pieces
• 1 Tbsp Salted Butter
• 1/4 Cup Brown Sugar
• 1 tsp. Cinnamon 
• 1 egg & a splash of water for the egg wash

For the Glaze:

• 1/2 Cup powdered sugar
• 2 Tbsp Water

• Preheat Oven to 400˚F. 
• Remove puff pastry from the freezer and thaw following instructions on the package.
• In a pot, melt butter over medium heat. Add diced apples and cook, stirring occasionally, until soft(ish).
• Stir in brown sugar and cinnamon. Simmer for a few minutes until the apples are caramelized. Remove from heat and set aside to cool.
• Use a rolling pin to roll the sheets of thawed puff pastry. Cut into 8 equal squares.
• Place apple mixture over half of each square, leaving at least a 1/2" border.
• Beat egg and water. Brush eggwash lightly on the edges of the pastry, bring the edges together, and crimp with a fork to seal. Repeat this, making 8 pastries.
• Place on a baking sheet lined with parchment paper. 
• Place in refrigerator for 30 minutes. (this will help the liquid not seep out during baking). 
• With a knife, cut 2-3 small slits in the top of each turnover. Brush the tops with egg wash.
• Bake 20-23 minutes or until golden and puffed.
• While turnovers are still warm, stir together powdered sugar and water. Drizzle glaze over turnovers.
• Enjoy!

• Pie crust - from store or homemade
• 1 cup water
• 1 cup sugar
• 2 tablespoons cornstarch
• 3 ounce package strawberry gelatin
• 1 pint strawberries (hulled and halved)
• 2 cups heavy cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

• Bake pie crust according to package.
• In a large saucepan, combine water, sugar, and cornstarch over medium-high heat. Stir constantly until it comes to a boil. Add in strawberry gelatin and stir for another two minutes until the gelatin dissolves. Remove from heat and set aside.
• Once the pie crust is finished baking, let it cool for 5-10 minutes. Pour halved strawberries evenly into the pie dish. Pour the gelatin mix evenly on the strawberries, and refrigerate for 3-4 hours until set.
• Whisk whip heavy cream for 4-5 minutes on high speed. Add in powdered sugar and vanilla extract and mix well. Place in a piping bag, and pipe strawberry pie with whipped cream when ready to serve. Enjoy!

Pie crust: 

• 3 cups sifted flour
• 1½ tsp. salt
• 1 c. Crisco
• 1/2 stick butter
• 6 tbsp cold water

Apple Filling:

• 7 Golden Delicious apples
• 1 Granny Smith apple
• 1 c. sugar
• 1/2 Tbsp. Cinnamon
• 1/2 c. Flour
• 1 Tbsp. Butter

Pie Crust:

• Cut flour, salt, crisp, and butter till crumbled.
• Add water and gently work together (not to much)
• Make into a ball, the size of a grapefruit, and put between wax paper. Roll dough out, lifting wax paper frequently. 
• Put onto pie plate, press and trim.

Apple Filling:

• Peel, core and cut apples into quarters, about 1/6 inch thick. 
• Place apples in dish to cover crust. 
• Sprinkle a small handful of flour over the apples (about 1/4-c.), along with 1/2 c. sugar and about 1/2 Tbsp of cinnamon on top. 
• Continue filling with apples until mounted. 
• Sprinkle cinnamon, 1/4 cup flour, & 1/2 cup sugar on top. Add 1 tbsp of butter all over top.
• With water, wet the rim of the crust. Roll out dough for the top. Put top crust on, trim and press along the sides forming a valley. On the top of the crust, cut several "V" shapes. (about 8-10) Brush with milk and sprinkle with sugar.

Baking:

• Bake 450° for 10 minutes. Then 375° for 45 to 55 minutes.