Friday, September 4, 2015

Pumpkin Apple Turnovers

Happy FRIDAYYYYY! It's officially September so that means I am officially starting to force fall and all things autumn in my life. Recipes included. And what's more "fall" than anything with a pumpkin and an apple?! Nothing.

I spent this past weekend at my brother and sister-in-laws' house watching Shweekend (a whole weekend on Discovery Channel dedicated to sharks...duh). And since I was over there I decided to bake them a little something as a thank you for letting me crash at their place.

Have you ever tried this apple slicer thingy??? It's a lifesaver!

Apples + brown sugar + cinnamon...where could you go wrong?

I love the endless amount of ways to use Crescent Rolls. Wanna put cheese and pepperoni in them? Pizza rolls. Wanna put ground beef and tomatoes in them? Empanadas. The possibilities are infinite!

Oh baby, look at all the chocolate-y goodness.

These are SO good! The filling is pumpkin-y, apple-y, spicy and tastes just like fall! The crescents are soft and buttery and the chocolate drizzle on top adds a rich sweetness. Added bonus: you can totally pass these off as a breakfast item. 


1 8oz can Crescent Rolls
1/2 can pumpkin puree
1 large apple
1/3 cup brown sugar (for pumpkin)
1 Tbsp brown sugar (for apple)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 Tbsp melted butter
1/2 cup white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Dice the apple into small bite size cubes. I left the skin on the apple for a more "rustic" feel but you can peel the apple if you like.
  3. In a medium saucepan, melt the butter. Heat the diced apple, 1 Tbsp of brown sugar and cinnamon.  Cook until the apples are a bit soft and the mixture is combined. Take off the heat and set aside to cool.
  4. In a large bowl, combine the pumpkin, 1/3 cup brown sugar and pumpkin pie spice.
  5. Drain the excess juice from the apples then add to the pumpkin mixture. Combine well.
  6. Separate your Crescent Roll dough as you normally would on a baking sheet. Add about 1 Tbsp of the mixture onto the dough. Roll into a turnover and pinch the sides so the mixture doesn't ooze out.
  7. Bake at 350 for 12-15 minutes or until golden brown.
  8. Transfer turnovers to a cooling rack for about 10-15 minutes.
  9. Melt your chocolate chips (the easiest way I've found to melt chocolate is putting the chips in a microwave safe container and microwave on medium heat for 30 second intervals stirring in between). Spoon chocolate onto turnovers and let cool for 5 minutes.
  10. Enjoy!

Have a great weekend!

-- Porter

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