I’ve always liked apple turnovers, but I’ve never made them. It’s hard to beat a warm apple dessert, so I was hoping these would be really good. The dough was pretty easy to make and work with. It was very similar to the Strawberry Hand Pies I made over the summer. Once you chill the dough, you just roll it out and cut it into circles before you fill it and fold them up. I tried to use biscuit cutters, but they were too small, so I just used my 4.5-inch springform pan as a guide, and it was the perfect size. The filling was delicious! I added a little bit of brown sugar to it to make it a little sweeter and to deepen the apple flavor. I also added more cinnamon than the recipe called for, because the combination of apples and cinnamon is so incredible. I forgot to add the egg wash, so these aren’t as dark as they should be, and don’t look very pretty. David enjoyed snacking on them, but said that they weren’t as good as the Apple Strudel I made in May.