• Every year I make these and I’m always switching up the “wrapper” that holds the treasure of the most delicious apple filling. I’ve use everything from puff pastry, to phyllo dough to wonton wrappers. And you know what, they’re all awesome.

    This year I discovered frozen pie dough and I am officially hooked. I’m usually more of a “from scratch” person but when it comes to baking, especially marathon holiday baking, I’ll take any shortcut I can get. The pie dough is so easy to use and so yummy that I decided to use it as my “wrapper” for the bourbon apple filling.

    As happy as I am with the results of the pie dough I am still a firm believer that no matter what you put on the outside of the bourbon apple mixture it will still be the best form of apple you eat this entire fall.




    Which ever wrapper you choose to make it in, all options are freezer friendly. Just fill ’em, seal ’em tight, and freeze ’em. Lay them in a single layer on a sheet pan, freeze till hard, then transfer to a tourer ware or ziplock bag.

    To cook them, remove them from the freezer and while STILL FROZEN lay them on a baking sheet to defrost. (If you wait till they are defrosted to separate and place them on the baking sheet it will be much harder). Once defrosted egg them, sprinkle some sugar and bake away!

    Happy cooking everyone!



  • Ingredients

    1. 6 green apples, peeled, cored and sliced (Place in cold water and lemon juice to prevent browning)
    2. 1 Tbsp. canola oil
    3. 1/8 tsp. salt
    4. 1/2 cup brown sugar
    5. 1/2 cup bourbon
    6. 1/2 cup frozen blueberries
    7. 1 pkg puff pastry or frozen sweet pie dough, thawed
    8. 1 egg, beaten
    9. sugar for sprinkling


    1. Place a large pan over medium high heat and add oil.
    2. Remove apples from water and place in the pan with salt.
    3. Stir gently so as not to break up apple slices too much.
    4. Once apples soften and most of the liquid they released has evaporated, add brown sugar.
    5. Carefully pour in bourbon into the pan and stir gently.
    6. Allow the bourbon to reduce down (about 1-2 minutes)
    7. Add in blueberries, and mix gently.
    8. Remove pan from heat and allow mixture to cool completely.
    9. Meanwhile preheat oven to 350f (180c) and grease a parchment lined baking sheet.
    10. Lay out puff pastry and use a rolling pin to slightly thin it out.
    11. Use a sharp knife to cut squares any shape or size you want.
    12. Place a tbsp of filling in the center of the dough and brush a little bit of beaten egg around the edges of the dough.
    13. Fold one end over to seal up the square or triangle.
    14. Use a fork to gently press the outer edges of the dough to seal tightly.
    15. Place on baking sheet and continue until all the filling is used up.
    16. Sprinkle the top of the dough with the a very light dusting of sugar and place baking sheet in the oven.
    17. Bake until the dough is golden and cooked through (about 12-15 minutes).
    18. Remove from the oven and place individual turnovers on a cooling rack to cool completely.

    Freezer tips

    1. I like to freezer these before I bake them and then pull out what I need and bake them fresh.
    2. To freeze, I place them on a baking sheet into the freezer. Once frozen, place a ziplock bag flat on the counter. put a layer of frozen turnovers flat in the bag, then a layer of parchment and then more turnovers. Repeat until the bag is full and replace in the freezer.

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