Tag: dessert

Festive Plum Gnocchi With Poppy Seeds (Szilvás gombóc)

Hungarian plum gnocchi (szilvás gombóc) is basically a dish with plums wrapped in dough made with mashed potatoes. It is often served as a second dish after a heavier soup but can be a dessert as well.

This dish is a little variation to the recipe that most people use in Hungary. I added poppy seeds instead of bread crumbs to coat the balls. In Transylvania, plum gnocchi is often coated with poppy seeds.

Poppy seeds are popular at Christmas time as they are full of flavor and are supposed to be calming and nourishing as well. Oh one more, Hungarians believe that poppy seeds are supposed to bring good luck for the new year.

Also, I used prunes instead of fresh plums because fresh plums are not available right now. Honestly, I can’t tell the difference.

These 2 changes to the recipe would make this otherwise already fabulous dish a perfect dish for the holidays.

RECIPE

INGREDIENTS
  • about 1 lb russet potatoes (4-5 potatoes)
  • 2 cups flour
  • 1 egg
  • 1 Tbsp butter
  • 1/2 tsp salt
  • 18 sweet prunes – depending on the size

Coating

  • 2 cups poppy seed, ground
  • 1 cup walnuts (finally chopped)
  • 10 Tbsp butter or coconut oil
  • 1 tsp cinnamon or apple pie seasoning
  • 6 Tbsp sugar
  • pinch of salt
DIRECTIONS

Place the potatoes with the skin on in a large pot. I like to put them on a metal steamer with ‘feet’ so the vitamins and minerals don’t leach into the water and so they don’t soak up too much water. If the potatoes are too wet, the dough will need more flour and will be harder. Add cold water to the pot with a little salt. Bring it to a boil. Turn the heat down to medium low. Cook them with the lid on for about 45 – 60 minutes or until the potatoes are tender. Peel them while they are still hot but you can handle.

Puree the potatoes while they are still warm, I was able to do it as soon as the peels were taken off. I used a potato ricer. I put the potatoes through the larger holes of the ricer, then the smaller ones. It is worth investing in a potato ricer if you want a nice and soft dough. You can use a potato masher too, I have used it before and did a good job too. Let potatoes cool to room temperature.

Add flour, salt, 1 egg, 1 Tbsp of butter to the mashed potatoes. Mix and form into a ball shape. Do not over do it. The dough should not be wet but should stay in one piece. Make sure your potatoes are at room temperature. If they are warm they will take up too much flour. You can use the fridge for 5-10 minutes minutes if needed. (Before adding more flour, cool the dough in the refrigerator).

Let the dough rest for 1 hour on the counter.

Meanwhile, soak the prunes in water to soften them. Set aside.

Melt the butter on low heat and add the poppy seeds stirring frequently for about 10 minutes. Make sure the butter doesn’t burn. Add the cinnamon, sugar and chopped walnuts. Mix. This will be used to coat the balls.

Also, mix the 3 Tbsp sugar, 1 tsp cinnamon and a pinch of salt for the stuffing. This will be used when the balls are served.

Fill a 5 quart pot with about 3 quart water. Bring to a boil with a little a little salt.

After 1 hour, take the dough out of the refrigerator. Cut the dough in half. Place one of them on a flat, floured surface. Roll out the dough on a lightly floured surface with a rolling pin. Cut out about 9 squares about 3 inches wide and 1 cm thick.

Squeeze the liquid out of the prunes from earlier step.

Assemble the balls. Place one of the dough squares into your palm. Put a plum in the dough. Fold corner by corner gently tucking the stuffing inside and then roll it to make a ball. Do this with each square. Coat them in flour. Please look at the pictures for clarification.

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Take the other half of the left over dough and repeat rolling the dough and making little squares. Just like earlier, fill the squares with the prunes. Do this procedure until all the dough is used up.

When the water starts boiling, you can drop the balls in the water one by one with a slotted spoon. Try to gently stir them to prevent them from sticking to the bottom of the pot.

When the dumplings come to the surface, cook them for about another 5 more minutes and remove them with a slotted spoon. 

Coat the dumplings with the poppy seed mixture that you prepared earlier and roll them around until they are well coated. 

Serve warm with a little vanilla sugar, cinnamon sugar or honey. Or all three.

Enjoy! Jó étvágyat!

Recipe, photo and text by twincitiesherbs.

Lemon meringue cake

The lemon yellow color can bring sunshine into our homes! This delicious dessert could become the center piece of your Easter celebration instantly. The tart and tangy lemon filled cake is topped with the fluffy sweet meringue. I like using lemons in baking because they offset the sweetness of desserts and give an interesting flavor. Also, it is packed with the important theme of Easter, eggs of course. It is super easy to make and delicious at the same time. In our house, my daughter will be making it for Easter this year.

RECIPE

INGREDIENTS

Crust

  • 12 Tbsp (165 gr) butter, at room temperature
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla concentrate
  • 1 1/2 cups all purpose flour, cut and sifted

Lemon filling

  • 4 large eggs, room temperature
  • 1 cup sugar
  • 1/2 cup fresh lemon juice + the zest (2-3 fresh lemons)
  • 1/4 cup flour

Meringue

  • 3 egg white, room temperature
  • 1 pinch salt
  • 1/2 tsp cream of tartar
  • 1/3 cup sugar

INSTRUCTIONS

Preheat oven to 325 F (170 C). Set the rack in the middle of the oven. Grease and line a 9″ baking dish with parchment paper.

Separate the 3 eggs for the meringue now as it is easier to do when eggs are cold. Make sure they are at room temperature when you beat them.

Make the crust. Cream the sugar, vanilla extract and the butter. Gradually add the flour with salt mixing by hand just until a crumbly ball forms.

Place the prepared dough in the pan. Using your hands press against the bottom and about 1 inch (2 cm) up the sides. Poke the dough with a fork about 6-8 times. Bake for 20 minutes or until the dough has a nice golden brown color.

Make the lemon filling. In a medium sized bowl whisk the eggs, sugar, lemon juice and zest and the flour together. Make sure you grade the lemons before you can them up. (It is almost impossible to zest a cut lemon).

When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and return it to the oven for 30-40 minutes, until the filling no longer jiggles and the center is mostly set.

Make the meringue in the last 5 minutes before the shell is done baking. In a clean, medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar and the cream of tartar, whip for 30 seconds. Add the rest of the sugar and whip until combined.

Transfer the meringue to a pastry bag fitted with a large tip or zip-lock bag with a corner snipped off. I piped the meringue on the top covering the entire surface making large peaks each time.

Return to the oven for 10 – 12 minutes, until the meringues are lightly browned.

Let cool completely, then refrigerate for 1 hours.

Serve at room temperature.

enjoy!

Text, recipe and photo by Twincitiesherbs.

A Story of Santa (gift giving)

Often when you ask children what their favorite holiday is they say … Christmas! And then you ask why … because they get presents. I’m sure that is how I would have answered those questions back when I was a little girl. This is a very magical holiday for sure … but as we get older, we start thinking about giving too.

Many people enjoy giving treats at Christmas time. But where did the idea of Christmas gift giving come from? … and what about Santa and his rein deer?

Let’s go back in time. It is believed that it came from an old Pagan tradition. Giving gifts can strengthen the ‘family and well-being of others’, an important theme during this time of the year. This custom was part of the tradition of exchanging mushrooms as a gift at the time in the Northern part of Siberia. Mushrooms were special because of their connection to longevity. People delivered the wrapped carefully prepared dried mushrooms to people’s houses for celebrating the winter solstice. There was so much snow that they could not open the doors. The packages had to be dropped off through the holes on top of the yurts, where the smoke could escape. Also, these people used rein deer for transportation in the snow. And there is even more check this out … I need to mention that their traditional clothing is red and white … hence comes the story of Santa dressed in red and white, delivering presents through the chimney down the fire place with the help of some rein deer…


After so many years, we are still exchanging gifts. Giving home-made foods can be meaningful for both the giver and the receiver. If you are not sure what to give this year, maybe consider giving cookies. I’m presenting two different cookie recipes that can be gifted during the holidays. They are ‘Christmas’-y and mouth watering.

Wishing everyone a very merry Christmas!

COOKIE RECIPES

Please check out the following links for the recipes.

For the coffee lover: Chocolate espresso crinkle

For the gluten free or the nut lover person: Pecan meringue cookies

Source

https://www.shamanicevolution.org/writings/shaman-claus-the-shamanic-origins-of-christmas

Art, photos, text by twincitiesherbs.

Chocolate espresso crinkle cookies

You can surely impress your guests with these rich chocolate cookies or maybe you can just use this recipe for a last minute gift for your neighbors… The crunchy outside is coupled with the melt-in-your-mouth soft inside and is elevated to another level with the espresso flavor. Enjoy!

Recipe

Makes 16 cookies

Ingredients

  • 1/2 cup all-purpose flour 
  • 1/4 cup unsweetened cocoa powder 
  • 4 tsp instant espresso powder 
  • 1 tsp baking powder 
  • pinch of salt 
  • 4 Tbsp unsalted butter 
  • 2/3 cup brown sugar 
  • 1 egg, lightly beaten 
  • 4 ounces bittersweet or semisweet baking chocolate
  • 1 Tbsp milk 
  • 1/2 cup powdered sugar, for coating

Preparations

Preheat oven to 350 F.

Start melting the chocolate. I used a double boiler.

In a larger bowl, sift together flour, cocoa, espresso powder, baking powder and salt. Make sure you use some kind of a sifter, tea strainer as the powdered sugar and the cocoa powder need to be without knots. Set aside.

In a separate bowl, cream the butter with the brown sugar. Add the egg and mix until incorporated.

Mix in the melted chocolate and the milk.

Add the flour mixture from earlier until you get a ball shaped dough. Put in a plastic bag and place in the freezer for 45 minutes.

Butter a cookie sheet. Form 2 inch balls.

Pour 1/2 cup of powdered sugar in a medium sized bowl. In batches, roll the balls in the sugar and let the balls sit for a minute in the sugar. Repeat one more time.

Place the balls about 1 inches apart on the cookie sheet.

Bake for 12 – 14 minutes. They should be soft but not fall apart. Let the cookies stay on the baking sheet for 5 minutes to cool.

Transfer them on a wire rack for 15 minutes. They will harden.

enjoy!

Photos and text by twincitiesherbs.com.

Pecan meringue cookie recipe

Meringue cookies have been one of my favorite Holiday desserts since my childhood … maybe because I don’t care much for the heavier desserts but still enjoy a bit of sweetness during Christmas time. These simple cookies are delicious and airy. They have just the right amount of texture with the nuts and the almond essence. They would be a great gift for those friends and family members who like something sweet with a little bit of crunchiness or eat gluten free foods. Of course, this is a great recipe to have on hand so you can use up all those left over egg whites. Enjoy!

RECIPE

Ingredients

(makes about 2-3 dozens)

  • 4 egg whites, room temperature
  • 1/8 tsp salt
  • 1 cup of granulated sugar (regular sugar pulsed for about 10 seconds in a food processor)
  • 1 tsp almond extract
  • 1/2 cup of finally chopped walnuts or pecans or almonds
  • 1/4 tsp cream of tatar

Preparation

Preheat oven to 225 degrees.

Line a baking sheets with parchment paper.

In a larger sized bowl, on medium high speed quickly beat (few minutes) the egg whites until they are frothy but not hard. Do not over beat.

Add the sugar gradually on high speed. It is important to add the sugar 1 Tbsp at a time to make sure they get incorporated nicely. I had a family member who did this. On a low setting beat in the vanilla, cream of tartar, almond extract and salt. Gently fold in the nuts with a spatula.

Drop a tablespoon-full of the egg white mixture onto the parchment paper lined cookie sheets, spacing them about 1 inch apart. I used a piping bag with a large nozzle to get a more uniform shapes.

Bake for 50 – 60 minutes. Cookies should not be damp. Leave them in the oven for another hour while the oven is cooling.

Repeat with the rest of the egg white mixture.

enjoy!

Happy Holidays!

Winter / Christmas dishes

December brings forth Winter Wonderland and the Holidays. When I think of Christmas dishes, warming and festive winter foods come to my mind. For me Christmas is a lot about cooking and baking … and of course music. I’m already looking forward to all the baking and cooking I will be doing and singing along my favorite Christmas music…

Happy Holidays!

Christmas dishes

Vegetarian festive strudel with cabbage and mushrooms

Marinated pork with prunes

Traditional Hungarian stuffed cabbage

Christmas Desserts

Flodni

Hungarian poppyseed roll

Poached pears

enjoy!

Poppy seed cake with chocolate ganache

This is my husband’s favorite cake that his mom made for his birthday every year. The recipe comes from the New York Times Cookbook, even his grandmother made it. When I talked to my husband’s cousins, they all raved about this cake, the Poppy seed cake … No surprise they all think it is the best cake on Earth … it is moist, crunchy and delicious …

This cake takes some time and patience to make but is not too difficult. Make sure all ingredients are at room temperature, it should be around 65-70 F.

The recipe has three parts: the dough, the vanilla creme (creme patisserie) and the chocolate ganache. Please read the following notes on how to make the cake.

The dough requires sifted flour. Sifting flour is an easy process, cooks generally use a flour sifter. If you don’t have one no worries, you can use a strainer or a wire whisk. The idea is to get air into the flour. Then once sifted, measure out the 2 cups, using a knife to level the top. Return the extra flour into the flour bin.

You need two 9″ round cake forms. For a long time I only had one cake form and I was fine. I just had to wait until the form cooled off after baking the first batch. I ended up buying a second one a few years ago. It is nice to have two but you can get by with only one.

The vanilla creme is pretty straight forward. I used a double boiler to cook the ingredients. If you don’t have a double boiler, you can use a metal bowl that fits on the top of the bottom pot securely but does not touch the bottom of the pot.

The chocolate ganache is what brings all the ingredients, the cake together. It should be made a little softer than generally made for cakes … should stick to the surface but not become hard. Also, the sweetness of the chocolate is a personal preference. I like the semi sweet chocolate personally but you can use whatever you prefer, of course.

RECIPE

Makes about 8 slices

Ingredients

Dough

  • 2/3 cup whole poppy seed
  • 1 cup milk
  • 12 Tbsp butter
  • 1/2 -1 cup of sugar (to taste)
  • 2 cup unbleached wheat flour, CUT/SIFTED
  • 2 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 4 egg whites (save 3 yolks for creme)

Vanilla cream

  • 1 cup milk
  • 3 egg yolks (saved from earlier step)
  • 3 Tbsp sugar
  • 3 Tbsp flour
  • 1 tsp vanilla extract

Chocolate ganache

  • 12 oz baking chocolate, sweet
  • 1 cup heavy cream
  • 1/8 tsp salt
  • add sugar to your taste
  • 1/2 tsp vanilla extract

Preparation

Please check notes above for more info on how to make this cake.

Making the dough

  • Preheat oven to 350 F.
  • Have all ingredients at room temperature (65 – 70 F).
  • While still cold, separate the eggs. Set aside 1 egg yolk so you get 4 egg whites and 3 egg yolks in separate bowls.
  • Soak the poppy seed in 1 cup milk overnight but at least for 2 hours.
  • Cream butter with sugar. Set aside.
  • Cut and sift flour. Please note the amount of flour used is for cut and sifted amount. So measure out 2 cups of flour and sift. Take the measuring cup again and measure out 2 cups of the sifted flour and using a knife level the top. Return remaining four to its bin.
  • Sift in baking powder and salt.
  • Add the poppy seed mixture and vanilla to the flour mixture, mix gently. Add the butter/sugar mixture and keep mixing. Make sure to scrape from the bottom of the bowl to catch any hidden pockets of flour. Do not over-mix. I do the mixing by hand but you can used a food processor on a low setting. Set aside.
  • Beat the 4 egg whites on high speed until stiff.
  • Gently fold egg whites into the dough.
  • Grease and lightly flour cake forms or just simply use parchment paper.
  • Separate dough between two cake forms.
  • Try to make sure the top stays flat.
  • Bake for 20 – 30 minutes or until an inserted tooth pick comes out clean.
  • Let the cake forms cool completely before removing the cakes.

Making the vanilla cream

  • In a double boiler, bring milk to a gentle boil over medium heat.
  • Meanwhile, whisk the three egg yolks, sugar together. Add flour, mix. Add warm milk gradually and mix.
  • Pour mixture back into the double boiler pot and cook on high medium heat. Whisk continuously for about 5 minutes or until mixture thickens.
  • Take off heat and add vanilla.
  • Let it cool.

Making the chocolate ganache

You can use a clean double boiler here again. Melt the chocolate and add the heavy cream, vanilla extract and sugar. Mix.

Assembling the cake

  • Place the vanilla creme in-between the two cake layers. (Use the ‘prettier’ cake for your top layer. You can also flip one of the cakes over and use the bottom for the top so you get a more even appearance). Spread chocolate ganache on the top. This ganache will be slightly liquidy when placed on the cake but will harden in the refrigerator.
  • Decorate the top to your liking.
  • Refrigerate the assembled cake for at least 1 hour before serving.
  • Store in the refrigerator.

enjoy!

Photos and text by twincitiesherbs.com.

Source: Joy of Cooking, 1978 edition

Whole wheat sweet potato muffins

These sweet potato muffins are lovely autumn muffins! They are packed with nutritious ingredients of the season and get their special flavor from the spices: cinnamon, allspice, nutmeg, ginger, mace and cloves. enjoy!

RECIPE

RECIPE

INGREDIENTS
  • 2 cup / 240 gr of whole wheat flour (white flour is fine too)
  • 2 tsp pumpkin pie spice ( China cinnamon, allspice, nutmeg, ginger, mace and cloves)
  • 1 stick (8 Tbsp) of butter (115 g) at room temperature
  • 1 cup of sweet potato, mashed (1 medium sized sweet potato)
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/2 cup of raisins or dried cranberries (optional)
  • 3/4 cup of nuts, coarsely chopped (optional)
  • 1/4 tsp salt
  • 1 tsp vanilla
PREPERATION

Preheat oven to 375 F.

Take butter out of fridge.

Bake the sweet potatoes for about 1 hour. When done, mash them with a potato masher.

Sift flour, pumpkin spice, baking powder, baking soda, salt in a mixing bowl. Add the nuts, raisins or cranberries. Set aside.

In a separate bowl, cream the butter and sugar. Add the lightly beaten eggs, vanilla, butter milk and the sweet potatoes. Mix.

Quickly mix everything together. Do not over-beat. You can sprinkle sugar and nuts on the top if you wish.

Lightly oil a muffin tin. Evenly distribute the dough between the 12 muffin cups.

Bake for 25-30 minutes. The muffins are ready when a tooth pick inserted comes out clean.

Let cool before serving.

enjoy!

Recipe, photos and text by twincitiesherbs.com.

Pan de Muerto (Day of the dead bread)

This is a soft buttery sweet bread to help us bring back the sweet memories of the people who can not be with us anymore. Baking this bread helps me honor my mom’s spirit. It feels like she is with me while I am baking the bread. What a neat way to honor her and her love for cooking. I am so glad I was introduced to this custom. If you make this bread please feel free to share your experience in the comment section.

Pan de Muerto is traditionally made in Mexico for the Day of the Dead celebration. It is flavored with orange zest or anise seeds and brushed with a glaze and sprinkled with sugar. The preparation depends on the region as everybody has their own recipe. This recipe is from the Mexico City region.

Día de los Muertos, the Day of the Dead is a celebration in Mexico between October 31st and November 2nd. During this time period, Mexicans remember their ancestors who have past away. It is not a scary, spooky time but rather a joyous, spiritual time. People go to the cemeteries, to the altars of their deceased friends and relatives. They also lavishly decorate an altar in their homes with candles and memories.

This celebration’s roots are in the Pre-hispanic times. Native Americans celebrated this time period because they believe that our ancestors’ spirits return to Earth to be with us during this time period. After the Catholic Spaniards arrived, they had combined this tradition with their own celebration, All Saint Day and this unique holiday that the Mexicans celebrate today was born.

As I have mentioned before, it is a festive, spiritual celebration. There is music, candles and special foods served. One food they serve is a special bread called Pan de Muerto. It is given as an offering to the ancestors’ spirits and has special meanings. While the exact meaning is not known, it is believed that the crosses on the top represent the bones. The circular shape in the middle could be a tear dropp, or a skull or the heart.

Traditionally, they always use oranges to make the bread and anise seeds are sometimes added too. I don’t have oranges so I ended up using almond extract and anise seeds. I believe they worked nicely here and the anise seeds are used traditionally anyway.

My recipe is from the following source.

For another Halloween treat for this special time please try my Barmbrack bread recipe from last year (source).

RECIPE

Ingredients

  • 4 oz butter (110 g) at room temperature
  • 3/4 cup sugar + more for the top
  • 1/2 tsp salt
  • 5 cup flour + more for kneading the dough
  • 4 eggs + 1 egg for the top (room temperature)
  • 1 1/4 cup warm milk
  • 2 pkg dried yeast or 5 tsp
  • zest and juice of 2 oranges
  • 2 Tbsp vanilla or almond extract
  • 1 Tbsp anise seeds

Preparation

For clarification, please view the video provided at the end of the blog.

–Makes 2 loaves

Preheat oven to 350 F.

Prepare the yeast. Add the yeast to warm milk (104 – 108 F). Cover. It is ready when the yeast comes up. Set aside.

Cream the butter, sugar, salt and 1/2 cup of flour. Set aside.

Mix eggs, 1/2 cup flour, orange zest and juice or almond extract and anise seeds.

Combine all above ingredients plus 1/2 cup of flour.

Slowly add the rest of the flour 1 cup at a time and mix until all ingredients are incorporated.

Turn the dough out onto a lightly floured surface and knead for 10 minutes.

Cover it with a clean, damp cloth and let it rise for 90 minutes.

Separate about 1/4 of the dough and use it to make the decorations for the top. These are the bone shapes to drape across the top and the balls to place them in the middle.

Divide the rest of the dough into two ball shaped loaves and place them on lightly oiled cookie sheets.

Making the decoration. I divide this 1/4 piece from the original dough into 6 parts, four for the bone shaped decorations and two for the middle part.

For the bone shaped decoration, shape the dough into a flat-bottomed semi-sphere. Position them on top of the bread and press lightly down to make sure they adhere. Put the little balls in the middle to connect the bones.

Let the assembled loaves rest for 1 hour.

Spread lightly beaten eggs and sugar on the surface of the loaves.

Bake in the preheated oven for 30 minutes.

When cool, glaze the loaves with melted butter and sprinkle on some sugar.

enjoy!

Source

https://www.thespruceeats.com/pan-de-muerto-2343007

Please feel free to watch this Mexican women how to make the bread.

pan-de-muerto-recipe

Mini apple turnovers (almás mosoly)

Here is my new favorite dessert! This tasty dessert will satisfy your autumn sweet tooth any time. They are simple, puffy and delicious. No need to buy puff pastry from the store, you can make the buttery, flaky puff pastry with the three simple main ingredients: butter, cream cheese and flour. There is something about simple, delicious dishes that are just that … simple and delicious… and this dish is surely just that… My recipe came from this blog (source).

RECIPE

Ingredients

  • 1-2 apples, firmer baking apples (I used Cortland)
  • 1 pkg cream cheese (220 gr)
  • 2 sticks of butter (220 gr)
  • 1 1/3 cups flour (220 gr)
  • pinch of salt
  • 1 Tbsp sugar
  • 1 tsp vanilla essence
  • 1 tsp apple pie spice or cinnamon
  • 1/2 cup powdered sugar
  • handful of chopped nuts

Directions

Have all ingredients at room temperature.

Preheat oven to 400 F.

Combine the cream cheese, butter, flour, salt and sugar. Put the dough in the refrigerator for 1 hour.

Take the cold dough out of the fridge, cut it in half. Put one half back in the fridge to keep it cold while you are working with the other half of the dough..

Roll out the dough on a lightly floured surface with a lightly floured rolling pin about 2-3 mm thick. Cut out round shapes with a cookie cutter. My cookie cutter is 2 1/2 inches in diameter but you can use whatever size you have. Cut the circles big enough so they can fit the apple slices or vice versa cut your apples so they can fit in the circle.

Place the apple slices on half of the cut out shapes and fold the other half of the circle over the apple slice. Put the prepared pieces on the pre-oiled cookie sheet.

Bake for 18 – 20 minutes in the preheated oven.

Repeat with the other half of the dough.

Make the sugar coating. Add 1 tsp apple pie spice or cinnamon to the 1/2 cup of powdered sugar. Put the apple turnovers into a bigger bowl and toss them with the sugar/cinnamon mixture. I did this when they were still warm. I found that when done while hot, the sugar sticks better but please feel free to experiment.

Sprinkle with the chopped nuts.

Now ready to serve.

enjoy!

Photo and text by twincitiesherbs.com.

Source of the recipe

https://wordpress.com/read/blogs/106421768/posts/6271