By the time we leave for the day I am in a slight coma, mumbling incoherently and sluggish. I try to find a Starbucks and hope that the baristas have been properly trained. After this repeated event, I made the previous decision. I am going to bring my own coffee. That is the one uncompromisable thing. The one thing that I do the same, every day, and vacation is just torture without it.
As I fervently make this vow to my husband, he grunts in a non-committal way. "Huh. Good idea." and turns back to whatever he was doing. I scowled at him for a moment, knowing that he could care less if he has breakfast or coffee.
There is something, though, that he cares about, and that's these apple turnovers. You can use frozen puff pastry if you would like, but homemade puff pastry is actually really easy and way cheaper than the frozen stuff.
1 package puff pastry or 1/2 recipe homemade
4 apples, peeled, cored and cut into small pieces
¼ cup sugar
1 teaspoon pumpkin pie spice
4 tablespoons butter
4 tablespoons flour
Juice of 1/3 lemon
1/4 cup light colored jelly (pomegranate, apricot, apple)
1/4 cup water
Cook filling over medium-high heat for about 15 minutes or until apples begin to soften.
Cut puff pastry into 8 squares, fill with filling, crimping the edges. Combine egg with 1 Tablespoon of water and brush the tops. Cut 3 holes in the top.
Bake at 425 for 20 minutes or until brown.
Meanwhile, make the glaze by combining the jelly and water in a saucepan over medium high heat, whisking until they are incorporated.
Brush the glaze over the turnovers as soon as they come out of the oven and dust with sanding sugar.