@@geoffsbakingblog some channels have a lot of subscriptions and I don't understand how it's possible! I tried some recipes they proposed and many of them were a complete disaster. And I'm not a bad cook. I follow uk, Italian and USA channels and I think somebody posts his recipes only to fill his channel. Your recipes, instead, are a guarantee. You are the only person I trust when I decide to try something I have never prepared before. Thank you. Have a nice day!
I have loads of apples right now and this will be a nice change up to apple pies... and yes I agree with one of the comments below... this is the best baking blog on TH-cam! Thank you Geoff...
These look great. Love apple! I should send you my Grandmother's recipe for apple cake. Let me know if you'd be interested....its different from any other apple cake I've ever seen. Thank you for sharing, and take care of yourself. So grateful that you're on You Tube.
HI Mary. Thanks very much. I would love to see your Grandmother's recipe for apple cake. Maybe it is something I could try. I have an email address for this channel which is how you can contact me: geoffcooperblogger@gmail.com
The Granny Smith is a tip-bearing apple cultivar which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus pumila as the polleniser
That's interesting. I had assumed it was a UK apple, though I know it is available world wide these days. Nice and tart and perfect for using in baking, even if you don't like a tart eating apple.
Hi,Mr. Cooper. How are you doing? I hope you are well. Your turnovers look so good. I haven't had turnovers in so long,but now I wish I had some. Well,you take care. 'Hope you have a nice weekend.
@@geoffsbakingblog - I live in an area that produces MANY fruits- Door County, Wisconsin. How would I use blueberries? Or Cherries. I don't think either would give off enough juice to make the syrup that the apples.
@@clairewyndham1971 Hi Claire. I would put the blueberries, or cherries into a pan and sprinkle over a tablespoon(or two if using. a lot of fruit) of cornstarch and squeeze a lemon over that. Depending on how tart the fruit is I would adjust the amount of sugar and simply heat the berries, stirring to ensure they don't stick to the bottom. The fruit will release the juices and when everything has thickened up it can be left to cool before using in turnovers.
@@geoffsbakingblog - well, as soon as they start coming on- the Black Cherries are first and the ones I have left over from making ice cream and freezing some, I am going to start with them. I'll keep you posted! Stay safe Mon Ami!
Hi Geoff, thanks for such wonderful recipes. You inspire such confidence in a beginner to try them out. However, could I request that the recipes are printed black on white and not white on black! My copier is struggling to cope with the demands for black ink! Can’t wait for the next recipe.
HI Ian. I am glad you like the recipes. Your request is a bit problematic for me, since I recently changed the layout and am still having to do a lot of work to make every recipe look correct. However I have done a couple of tests and have come up with an easy solution for you, I think. I use a Mac, so I have Pages and Notes. If I simply copy and paste the entire blog post, or just the ingredients and method into either of those they show as black on white. I guess the same is likely to happen in Word or the text editor in windows. Can you try that as a solution? If I try for another layout it is likely to mean weeks of work to get everything lined up correctly again.
@@geoffsbakingblog Thank you Geoff for such a prompt reply. I'm sure that what you have said makes total sense, however I just operate with an ipad! I will ask one of my computer savvy pals if he can sort it for me. Alternatively, I will ask one of my grandchildren to sort it out for me. I've only just moved on from pen and paper!!!!! Thanks, once again for your fantastic recipes. Best wishes, Ian Lockyer
@@ianlockyer9200 I have an ipad too Ian and you can copy and paste from the blog page to Notes too. You may have to delete some stuff in Notes, but you can then print from there. I am sure a techy savvy grandchild will be able to sort you out.
Hi, I am a Japanese staying in UK for my studies. This morning, I tried an apple turnover from M and S and am now looking for a recipe for something similar! Thank you for an amazing recipe. What type of apple do you recommend? Can I use red apples?
Hi Pansy. You can use whichever apples you prefer. I used Granny Smiths(which are green), as they are quite tart. But I have also used Royal Gala and Braeburn with good results.
I see! Thank you very much!!! Glad that I can use any types of apples. As long as they are cut into small pieces as your video shows, they should taste good! I look forward to making apple turnovers for myself!
The best baking channel on TH-cam...come on algorithm, he needs more exposure!
HI Marco. Thanks for your support, though I suspect many think I should never be exposed.
@@geoffsbakingblog some channels have a lot of subscriptions and I don't understand how it's possible! I tried some recipes they proposed and many of them were a complete disaster. And I'm not a bad cook. I follow uk, Italian and USA channels and I think somebody posts his recipes only to fill his channel. Your recipes, instead, are a guarantee. You are the only person I trust when I decide to try something I have never prepared before. Thank you. Have a nice day!
I tweet out the video whenever possible, not that I have a lot of followers, but if even one person tunes in, that's good!
@@lauracosta6844 Hi Laura. How nice of you to say that. I am glad you find the channel reliable.
I agree!!!!
I have loads of apples right now and this will be a nice change up to apple pies... and yes I agree with one of the comments below... this is the best baking blog on TH-cam! Thank you Geoff...
HI Julie-Joy. I hope you enjoy making and eating the turnovers. I am glad you enjoy the channel.
Lovely looking turnovers Geoff, the pastry sounded nice and crispy when you bit into one.
HI Wendy, thanks very much. Yes the pastry was lovely and crisp and flaky.
These look great. Love apple! I should send you my Grandmother's recipe for apple cake. Let me know if you'd be interested....its different from any other apple cake I've ever seen. Thank you for sharing, and take care of yourself. So grateful that you're on You Tube.
HI Mary. Thanks very much. I would love to see your Grandmother's recipe for apple cake. Maybe it is something I could try. I have an email address for this channel which is how you can contact me: geoffcooperblogger@gmail.com
Hey Geoff, very good. My mouth was watering just watching. You can't beat a good apple turnover! Scrumptious.
HI Red. Thanks very much. I am glad you think so.
I love all your recipes!!! They taste so good, keep it up! Looking forward to seeing and trying out more recipes. Sending good vibes always.
HI Mxlaika. Thanks very much. I am pleased that you enjoy the recipes. Hopefully many more to come.
I just turned over to your baking blog and low and behold you are making apple turnovers. Thanks for the video and keep turning out more.
I am glad you turned over, and not around, or you might have missed it.
The Granny Smith is a tip-bearing apple cultivar which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus pumila as the polleniser
That's interesting. I had assumed it was a UK apple, though I know it is available world wide these days. Nice and tart and perfect for using in baking, even if you don't like a tart eating apple.
Great video geoff thankyou for sharing im going to enjoy making these
Hi Alison. Thanks very much. I hope you enjoy your turnovers.
Those look outstanding!!!
Hi Swamper60. Thanks very much.
..mniam...lovely!😀
Hi Ursula. Thanks very much.
Perfect timing. I have All Butter Frozen Puff Pastry package on hand and I love Apple Turnovers . ( Very nice pan btw )*
Hi 1904say. That's great I hope you enjoy the turnovers. I love my Le Creuset saucier, I use it for so much.
Best turnovers and easy too
Hi Aruna Gupta. Thanks very much.
Hi,Mr. Cooper. How are you doing? I hope you are well. Your turnovers look so good. I haven't had turnovers in so long,but now I wish I had some. Well,you take care. 'Hope you have a nice weekend.
Hi Charlene. I am fine thanks. I am glad you like how the turnovers look. Thanks for your good wishes. I hope you stay well and safe too.
You are a so good at what you do! ❤️
HI Claire. Thanks very much. I am glad you think so.
@@geoffsbakingblog - I live in an area that produces MANY fruits- Door County, Wisconsin. How would I use blueberries? Or Cherries. I don't think either would give off enough juice to make the syrup that the apples.
@@clairewyndham1971 Hi Claire. I would put the blueberries, or cherries into a pan and sprinkle over a tablespoon(or two if using. a lot of fruit) of cornstarch and squeeze a lemon over that. Depending on how tart the fruit is I would adjust the amount of sugar and simply heat the berries, stirring to ensure they don't stick to the bottom. The fruit will release the juices and when everything has thickened up it can be left to cool before using in turnovers.
@@geoffsbakingblog - well, as soon as they start coming on- the Black Cherries are first and the ones I have left over from making ice cream and freezing some, I am going to start with them. I'll keep you posted! Stay safe Mon Ami!
Hi Geoff, thanks for such wonderful recipes. You inspire such confidence in a beginner to try them out. However, could I request that the recipes are printed black on white and not white on black! My copier is struggling to cope with the demands for black ink! Can’t wait for the next recipe.
HI Ian. I am glad you like the recipes. Your request is a bit problematic for me, since I recently changed the layout and am still having to do a lot of work to make every recipe look correct. However I have done a couple of tests and have come up with an easy solution for you, I think. I use a Mac, so I have Pages and Notes. If I simply copy and paste the entire blog post, or just the ingredients and method into either of those they show as black on white. I guess the same is likely to happen in Word or the text editor in windows. Can you try that as a solution?
If I try for another layout it is likely to mean weeks of work to get everything lined up correctly again.
@@geoffsbakingblog Thank you Geoff for such a prompt reply. I'm sure that what you have said makes total sense, however I just operate with an ipad! I will ask one of my computer savvy pals if he can sort it for me. Alternatively, I will ask one of my grandchildren to sort it out for me. I've only just moved on from pen and paper!!!!! Thanks, once again for your fantastic recipes. Best wishes, Ian Lockyer
@@ianlockyer9200 I have an ipad too Ian and you can copy and paste from the blog page to Notes too. You may have to delete some stuff in Notes, but you can then print from there. I am sure a techy savvy grandchild will be able to sort you out.
Hi, I am a Japanese staying in UK for my studies. This morning, I tried an apple turnover from M and S and am now looking for a recipe for something similar! Thank you for an amazing recipe. What type of apple do you recommend? Can I use red apples?
Hi Pansy. You can use whichever apples you prefer. I used Granny Smiths(which are green), as they are quite tart. But I have also used Royal Gala and Braeburn with good results.
I see! Thank you very much!!! Glad that I can use any types of apples. As long as they are cut into small pieces as your video shows, they should taste good! I look forward to making apple turnovers for myself!
Love these hot with good ice cream yum 😋🍦💋
HI Henrietta, I would love that too but I haven't bought ice-cream for many years. Maybe it is time to get some.
@@geoffsbakingblog make your own it's delious..🍦💋