Applesauce, Take Two

Just as I was making applesauce from my generous neighbors' tree, My Beloved's niece Molly wrote a Bon Appetit article about a dessert that has always been my favorite, apple turnovers, and she mentioned that she likes her filling "soft and homey, on the applesauce end of the texture spectrum. I like a filling that, when you take a bite, tries to sneak out and slide down your chin."

Aha!

I simply had to try making apple turnovers with my applesauce - it's chunky anyway. I had played around with Dufour puff pastry once before with good results and happened to have it in the freezer so I decided to risk the turnovers.

They were amazingly easy to make, especially so since I already had the filling. I had not added quite enough apple cider for liquid when I made my first batch of applesauce, but it was perfect for the turnovers as it didn't run - just sat there obediently in the middle of the pastry. If you have runaway applesauce, you can follow Molly's directions (did I mention that she's our family celebrity and we are ever so proud of her? We drop her name at any and all foodie gatherings) and enjoy your apples in a second, more sumptuous, way.