Apple turnovers are so easy to make, especially with ready made puff pastry. Nobody can resist a warm apple filling with light and flaky crust.

– Why should you try making these apple turnovers?

Because they are super easy to make and so good with a cup of coffee or tea, especially in this cold weather.

– Can I make the apple filling ahead of time?

Absolutely, you can make the apple filling in advance and store in the refrigerator for a couple of days before assembling the turnovers.

– How can I serve these apple turnovers?

There are so many possibilities…with coffee or tea, with ice cream, with a dollop of whipped cream, and with whatever your palate calls for.

– Can I reheat the apple turnovers?

Yes! You can reheat the turnovers in the air-fryer or in the oven at low temperature for a few minutes and the turnovers will be crispy and flaky just like freshly baked. Do not us the microwave ad the puff pastry will be soft and soggy.

– Are you ready to see what I did?

Ingredients:

Apple filling

• 850 g apple peeled and cut into small pieces
• 2 tablespoons fresh lemon juice
• ½ cup brown sugar
• ¼ cup sugar
• 1 tablespoon ground cinnamon
• 1 pinch ground nutmeg
• ½ teaspoon vanilla extract
• 2 tablespoons butter
• 15 g corn starch mixed in 20 ml of water

• 1 package of ready-made puff pastry

• Egg for egg wash

How to:

Mix all the ingredients on the apple filling list, except for the cornstarch mix and place in a medium pan under a medium heat.  Cook for approximately 4 to 5 minutes, until the apples are slightly soft.

Sprinkle the cornstarch mix into the apple, mix and cook for another 30 seconds.

Remove from the heat and let it cool.

At this point you can store into the refrigerator to use in later time or continue to assembly the turnovers after the apple filling is completely cool.

Preheat the oven to 400^oF.

Lightly flour your work surface. Unfold puff pastry sheets. Using a rolling pin, roll over the pastry to seal any perforations. Cut each sheet into 4 squares.

Scoop 2 -3 tablespoons of apple filling (I like my turnovers loaded with apples), on one side of the square and fold over to form a rectangle. Use a fork to crimp all around the edges to seal.

Place the turnovers on a baking sheet spacing them. Cut 2 to 3 slits in the tops of each turnover.

Wisk the egg with 1 tablespoon of water and brush the turnovers with the egg wash square.

Bake for 15 to 20 minutes or until the turnovers are golden and puffed.

Remove the baking sheet form the oven and let the turnovers cool in a wire rack.

Serve warm or at room temperature.

– If you enjoy this recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

Looking for sweet healthy treat? Yes, you can’t go wrong with oatmeal, raisins and walnuts…all wrapped in a lightly sweet oatmeal dough.

Lately I have been baking a lot these cookies and when I feel like having something sweet in between meals I go for one of these cookies and I am happy.

– Why are these cookies so good?

Well, these cookies are slightly crispy and chewy, and the combination of raisins and walnuts are amazing…sweet and nutty.

– How easy is to make these cookies?

Super easy, by the time the oven is at the right temperature I can guarantee you that the cookies are ready to go in…no wasting time.

– How to make the raisins soft, juice and plump?

Before anything else I like to soak the raisins in water, rum or brandy…and lightly heat in the microwave, so when added to the cookie dough they are soft and very moist. Do not worry about children eating these cookies as the alcohol will be totally evaporated.

– Why should you give this recipe a try?

Okay, I am sure that you all made oatmeal cookies before, and I am sure that they were all very good…but I urge you to try this one and you can tell me what you think about this recipe…do we have a deal?

Ingredients:

• 1 stick of unsalted butter (113 g)
• 40 g brown sugar
• 10 g sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 70 g all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• 100 g old-fashioned oat
• 100g raisin, pre-soak in approximately 4 tablespoons of water, brandy or rum draining before adding to the cookie batter
• 100 g walnut, small piece and slightly toasted

Method:

Preheat the oven to 375^oF.

In a small bowl, mix the flour, cinnamon, nutmeg (if using) salt and baking soda.

In the bowl of an electric mixer (or using a hand mixer), beat together the sugars and butter until creamy and fluffy. Add in the vanilla and the egg, make sure to scrape the bowl occasionally.

Add the flour mix it into the creamed mixture, mixing until just combined. Mix in the oats until just combined.

Add the raisins and the walnut into the oatmeal batter.

Use the 3 tablespoons size cookie scoop to portion and drop it onto baking sheets, spacing them a couple inches apart.

Turn the temperature to 350^oC and bake until slightly dark and chewy, 10 to 12 minutes.

If you like a crispier cookie, let them bake longer.

Remove the cookies from the baking sheet and let them cool on a wire rack.

– If you enjoy this healthy and simple recipe, please take a look on these…

Thank you for visiting Color Your Recipes…have a colorful week!

These blueberry muffins are so light and yet rich in flavor, great for breakfast or an afternoon snack. They are loaded with blueberries, moist, soft and slightly crumbly.

I picked so many blueberries from my Sunshine Blue, which is small to medium size blueberry planted in a large planter. It is so much fun to be able to pick your own

– Why is this muffin recipe different?

Two different combinations were used…butter with vegetable oil and, cake flour with all-purpose flour. Vegetable oil not only lighten the batter are well as give moist. Cake flour will give the batter a lighter texture.

– How easy is this recipe?

Like most of the muffin recipes, it is pretty straight forward, just make sure to not overmix the batter.

– Can I use frozen blueberries?

Absolutely, I used fresh ones because by blueberry bush was loaded with blueberries. If using frozen blueberries, lightly coat the berries with all-purpose flour before adding to the batter.

– Are you ready for the recipe?

Ingredients:

• 85 g all-purpose flour
• 85 g cake flour
• 70 g sugar
• ¼ teaspoon salt
• 2 teaspoons baking powder
• Lemon zest to taste
• 1 egg
• 40 g butter, melted
• 30 g vegetable oil
• 80 – 100 g milk
• 1 teaspoon vanilla extract or vanilla paste
• 2 tablespoons Greek yogurt
• 200 g fresh blueberries

Method:

Preheat oven to 400^oF.

In a medium bowl mix all the dry ingredients, sift the flours. Add the lemon zest and use a whisk to mix.

In a measuring cup place the egg, melted butter, vegetable oil and complete with milk until the 1 cup mark.

Add the vanilla extract or past and mix well.

In another medium bowl, place the Greek yogurt and pour the egg mixture on it.  Mix well until an uniform mixture.

Add the dry ingredients on the egg mixture and mix gently. Do not overmix.

Add the blueberries and mix gently stir.

Scoop the batter into prepared muffin cups.

If there is empty cup, fill with approximately 1 inch of water.

Put the trays into the preheated oven for 10 – 12 minutes, then lower the temperature to 375^oF and bake for another 5 – 7 minutes.

Remove from the oven and let it cool before serving.

– If you enjoy this simple and easy recipe you might want to look are these recipes..

Did you know that blueberries and considered one of the healthiest fruits? It is loaded with antioxidant, vitamins and soluble fiber.

Thank you for visiting Color Your Recipes…have a colorful week!

An exquisite recipe for pavlova filled with passion fruit curd, lightly sweet homemade whipped cream, and fresh seasonal berries.

– Why do you need to make this dessert?

Because it is super easy, so beautiful and, extremely delicious…seriously…I have made this pavlova many times and trust me, people that tried it will remember you forever.

– What can you make in advance?

For this recipe you can make in advance the meringue shell and keep in an air-tight container and the passion fruit curd.

On the day you are serving the pavlova you will need to whip the cream, wash the berries and assemble…which is a lot of fun, since all the “hard” part has been prepared.

– Can I use other fruits?

Absolutely, I have made the same recipe using kiwi, mango, grapes, pineapple, dragon fruit…you name it. Use whatever fruit is in season.

– What to do if not serving the pavlova at home?

I did it many times…I pack all the components of the pavlova separately and place in an insulated container and assemble when it is almost time to serve. Trust me, you will be surrounded by all the guests while you are assembling the dessert which make it even more remarkable. Moreover, you will hear lots of “oh”, “uh”, “wow”, and everyone will want to sink their fork in it.

– Did I convince you to make this dessert?

Ingredients:

• 5 egg whites
• 220 g sugar
• 2 ½ teaspoon corn starch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• 1 pinch salt

• 1 pint heavy cream
• 1 tablespoon sugar
• ½ teaspoon vanilla extract

• Passion Fruit Curd from HERE.

• Fresh blueberry and strawberries

Method:

Preheat oven to 275^oF or convection oven at 250^oF

In a bowl, whisk the eggs whites with vinegar.

Once the egg whites are foamy add vanilla extract and the sugar in thirds.

Whisk until stiff peaks.

Sprinkle the corn starch on the meringue and mix gently.

Mold the meringue according to your like.

Bake for 2 hours. Lower the temperature to 200^oF and bake for another 45 minutes or until the meringue is crispy.

Let it cool completely.

At this point you can assembly the meringue or store in an air-tight container for later use.

How to assembly

Place the meringue shell on the serving plate. Add a layer of passion fruit curd, then whipped cream and topped with fruits. If wish dust with powdered sugar on top.

– If you enjoy this recipe you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

Who does not love cake layered with fresh berries, light vanilla custard cream, whipped cream loaded with small pieces of strawberries and topped with a sweet and gooey Italian meringue?

– Why should you try this recipe besides the lovely look of it?

Because each bite of this trifle is packed with deliciousness light cake, light cream custard (legere cream), whipped cream with bits of strawberries, fresh blueberries and strawberries and a hint of gooey meringue. Get the feel of it?

– How difficult is to make this trifle?

It is not difficult, but laborious since there are many components (layers) to it.

The layers are the following: simple vanilla cake, custard cream, whipped cream, Italian meringue, and fresh berries.

And it is true that you can have most of the “layers” coming directly from the store…but nothing will beat the freshness and the deliciousness of homemade one

– What is legere cream?

Please don’t let all these fancy terms intimidate you.  Legere cream is nothing more than a mix of whipped cream with custard cream or cream patisserie if you want to use impressive terms.

– Is there a need to say more? Let’s get to the recipe.

Ingredients:

– Chiffon cake

Recipe from HERE.

– Custard cream (Patisserie cream)

• ½ vanilla bean
• 150 g milk
• 3 egg yolks
• 45 g sugar
• 18 g cake flour
• 30 g butter

– Whipped cream

• 2 cups heavy whipping cream
• 40 g of sugar
• ½ teaspoon vanilla extract

– Italian meringue

• 3 egg whites
• 145 g sugar
• ¼ teaspoon cream of tartar

• Fresh strawberries, part of the strawberries chopped into small pieces.
• Fresh blueberries

Method:

– Chiffon cake

Preheat oven to 350^oF

Pour the batter from the recipe HERE into a 9-inch round cake pan.

Bake in bain-marie (water bath).

Turn the oven to 300^oF when placing the cake to bake.

Bake for approximately 35 minutes until a wooden inserted into the cake comes out clean.

Remove from the oven and let if cool on a wire rack.

Once it is totally cool, slice the cake horizontally in the middle and set aside.

– Custard cream (Patisserie cream)

In a small pan, pour the milk and add the seed of the vanilla bean and the remaining vanilla pod.

Heat the milk and let it boil.

In the meantime, mix egg yolks, sugar, and cake flour.

Pour the hot milk onto the egg yok mixture, stir well.

Pour the mixture back to the pan and cook under low heat until the mixture thickens, stir constantly.

Remove the cream from the heat and pass through a sieve.

Cover the cream with a plastic film to avoid drying up. Set aside to let it cool.

– Whipped cream

Place the heavy cream into a cold bowl add sugar and vanilla extract.

Using an electric mixer, whip until peaks form.

Set aside in the refrigerator.

– Italian meringue

In a small pot combine the sugar and ⅓ cup water.

Place under medium heat (do not stir) and measure the temperature using a candy thermometer.

Once the temperature reach 116^oC (240^oF), remove from the heat.

Meanwhile, add the egg whites and cream of tartar together in the bowl of a stand mixer fitted with a whisk attachment Whisk mix until soft peaks form.

Carefully and very slowly drizzle in the hot sugar syrup. At this point increase the speed of the mixer to high and whip until firm peaks form.

– Legere cream

Mix approximately ½ of the shipped cream with the custard cream.

Whipped cream with strawberries

Mix the other ½ whipped cream with the chopped strawberries

– Assembly

In a trifle bowl layer as described below:

cake – legere cream – cake – whipped cream with strawberries – Italian meringue

Decorate with fresh sliced strawberries and blueberries all around the bowl.

Torch the Italian meringue.

And it is ready to go!

– If you enjoy this dessert, you might want to look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

This muffin recipe is super easy, literally anyone can make it…it is moist, crumby, and burst with lemon flavor.

Yes, after almost two years of break, I am coming back to share more recipes…during this time, I got to spend enormous amounts of quality time with Mochie, our little fur baby.

Now, going back to this super simple and yet delicious lemony muffin recipe…if you are like me that get crazy with anything lemon you will enjoy this recipe.

As always, my recipes when possible are lower in sugar and salt without jeopardizing the taste and this one is not different.

– Why do you need to try this lemony muffin recipe?

Because it is loaded with lemon zest, lemon juice…calling summer from the first bite to the last.

– How hard is to make these muffins?

Super, super easy, no need of any complicated technique.  If you can mix flour into an egg mixture you are good to go.

– How many muffins can I make with this recipe?

This recipe you will be able to make 8 standard size muffins, therefore feel free to double the recipe.

– Are you ready to give this recipe a try?

Ingredients:

Streusel for topping

• 7 g butter
• 15 g sugar
• 15 g all-purpose flour

Lemon batter

• 190 g all-purpose flour
• 70 g sugar
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons poppy seeds
• Fresh lemon zest
• 1 large egg
• Milk, approximately 80- 100 ml
• 70 g neutral vegetable oil such as canola, corn, sunflower
• 60 g fresh lemon juice
• ½ teaspoon lemon extract (optional)

Method:

Preheat the oven to 375^oF.

Streusel topping

In a small bowl place, the butter, sugar, and flour.  Mix by cutting the butter into small pieces.

Set aside.

Lemon batter

In a bowl mix all flour, sugar, salt, baking powder, lemon zest and poppy seed.

In a measuring cup add egg, oil, lemon juice. Complete with milk until 250 ml plus 2 tablespoons.

Place all the liquid ingredients in a medium bowl and mix well. If using lemon extract, now it is time to add to it.

Pour the flour mix into the egg mix and mix gently until there is not dry flour. Do not over mix.

Scoop into pre-prepared muffin pans.

Cover the top of the batter with streusel topping.

If there are empty cavities in the muffin pan, fill ⅓ – ½ with water, this way the baking process will be more even.

Bake for 15 – 17 minutes or until an inserted wood toothpick comes out clean.

Remove the muffins from the pan and let them cool in a wire rack.

– If you enjoy this lemony muffin recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!