This recipe was picked for Sweet Melissa Sundays by Tracey of Tracey’s Culinary Adventures, thanks Tracey! You can visit her site for the recipe. I know it's already Monday and I'm a day late, sorry! This past week has been a whirlwind, we had our first ER visit when my daughter accidentally broke her snow globe and cut her hand and needed stitches, and I also hosted a double birthday brunch at our house, talk about a wild week. When I joined Sweet Melissa Sundays I fully intended to bake every recipe (and post on time!) so I feel really bad that I missed last week's Brooklyn Brown-out Cake (which I WILL make) and was not going to let myself miss two weeks in a row even if I had to post late. I hope you guys can understand!
When I saw that Tracey had picked this recipe for us to try I was really excited, caramel apples, turnovers, and ricotta are some of my favorites. My husband is also a huge caramel apple and turnover fan, ricotta, not so much. So what I did was halve the ricotta mixture and instead of making big turnovers made little ones (9 little squares cut into one puff pastry sheet).
Three of the turnovers were caramel apple and ricotta and six were just caramel apple. For the apples I cut the quarters into tiny thin squares (I was going for apple pie consistency) instead of the 1/4 inch dices, and I also subbed brown sugar for white sugar. I was reaching in the pantry for the 1/4 cup of sugar called for and as I passed the brown sugar I decided that would be great for a little extra flavor depth.
Before and after baking...
I baked them at the suggested 375 on an insulated baking sheet for 20 minutes. I had set the timer for 25 minutes, but when I checked at 20 they were perfect. We absolutely loved these, the cinnamon sugar on the egg wash on top was a great touch. I was so happy to try this recipe and I'm sure we'll be making them again :)
