*Both are best eaten the day they are made. The skins will lose their crispness on day 2 but can be reheated in a 350 degree oven or toaster oven to crisp them back up.
*Either salted or unsalted butter is fine. If you use unsalted butter in any part of this recipe, add a pinch of salt to it.
*I used Granny Smith Apples. If you use a sweeter apple, you could use less sugar in the filling. Just start with less, taste, and add more until you've achieved the sweetness level you like.
*I originally brushed the mini turnovers with melted butter, but they baked up too greasy. The cooking spray allows you to lightly oil them and helps the cinnamon sugar topping adhere. You could also try the cooking spray technique with the cups, although I didn't test it out. I did want the flavor of buttery cinnamon sugar to come through on the crust.
*This recipe makes about 20 cups OR 40 turnovers OR 12 cups and 16 turnovers (which is what I made.) If you do the combo, you'll only need 1 Tablespoon of melted butter for brushing since you'll only need enough for 12 cups. Also, if you only make 12 cups, you only need half of the crumb topping.
Recipe from The Merchant Baker © 2015