“Breakfast included delicate palm-size apple turnovers, something I would ordinarily pass on, given that the ones I'd had in the past had been too sweet and cloying. But I knew from experience that the food here should not be ignored. The first bite of turnover was my undoing. The pastry was not heavy or greasy but light and flakey, golden layers that shattered at the first bite, then melted on the tongue. The filling consisted of sliced apples cooked until just tender, their tartly sweet juice a perfect complement to the richness of the crust. Heaven.”
Book:Make It Sweet