Every year around this time I start adding more “comfort” foods into our menu. When the weather gets cooler I just start craving things like apple pie and bubbly warm casseroles. It recently occurred to me that a lot of these fall recipes call for Pillsbury Crescent Rolls, and if you’ve taken a look at the ingredients in these you’ve realized the list is definitely not comforting!
Let’s see, that’s 17 ingredients not including all of the “extras” that have been added to the bleached flour. Compare that to the ingredients in my homemade dough that takes less than 15 minutes to prepare, will keep up to a week in the ‘fridge, and bakes into a delicious flaky crust!
Yesterday I decided to make some Apple Turnovers for the kids and taste test them against Pillsbury Toaster Strudels. The outside of the package says,”Made with More Fruit!”, but on the back of the package it reads “Filling made with apple puree. See list of complete ingredients. Not intended to replace fruit in the diet.”
Even with the extra fruit added to the Toaster Strudels, they still fell pretty flat compared to the homemade version.
As for the taste test results, I wish I could say the kids hated the Toaster Strudels, but I have yet to see them hate anything that is loaded with sugar. I also realized that I should have cut some holes in the top of the turnovers because they were still burning hot even after I let them cool for several minutes (as you can see in the video when the kids taste them!). However, it is worth mentioning that the kids did ask for seconds and happily ate the homemade turnovers (once they cooled down). And, my husband loved them!
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1/2 cup butter (divided)
- 1/4 cup cold water
- Combine flour and salt in a bowl and cut in1/4 cup butter until coarse crumbs form.
- Slowly add water and stir until dough starts to form a ball.
- Roll dough out on a lightly floured surface into a 12″ x 6″ rectangle.
- Cut remaining 1/4 cup butter into thin slices.
- Place half of the butter slices on 2/3 of the dough.
- Fold unbuttered 1/3 of the dough into middle and cover with buttered 1/3 folding the dough into a 4″ x 6″ rectangle.
- Roll dough into 12″x6″ again and repeat butter and layering steps.
- At this point, if dough is getting sticky, put in refrigerator for 15 minutes.
- Roll dough into 12″ x 6″ rectangle.
- Fold in half lengthwise, then in half widthwise.
- Wrap in plastic wrap and put in refrigerator to chill until needed (at least 1 hour).
- When ready to bake, roll dough out on a lightly floured surface (or between two sheets of waxed paper) to a thickness of about 1/4″.
- Brush top of dough with a mixture of one beaten egg and 1 Tablespoon of water.
- Bake for 16 minutes at 450 degrees.
- homemade dough
- 2 apples peeled, cored, and diced
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
- 1/3 cup honey
- 1 teaspoon sugar
- 1/4 cup water
- Preheat oven to 450 degrees.
- In a small saucepan toss apples with cinnamon, lemon juice, corn starch, honey and sugar.
- Add 1/4 cup water and cook over medium low heat for about 10 minutes, stirring frequently, until apples are soft.
- Beat 1 egg with 1 Tablespoon water and set aside.
- Roll dough into a 12″x12″ square (about 1/4″ thick).
- Cut into 4 squares and brush each square lightly with the beaten egg mixture.
- Divide apple mixture evenly and place on 1/2 of each square.
- Fold dough over mixture and crimp the edges with a fork to seal.
- Brush tops with egg mixture.
- Put 2 cuts in top of each pastry to vent.
- Place on ungreased cookie sheet and bake for 16 minutes until golden.