Foodie Trends and Recipes with Chef Alexandra Shaw
The inspiration for this recipe comes from an apple fritter I had from Tim Hortons when I was getting ready for a trail race. A professional ultramarathon runner who was carpooling with me to the starting line handed me a box of fritters and told me it was his secret weapon to success. With nothing to lose, because I was simply racing for fun, I had one of the freshest and best fritters of my life. That day I was the first female to cross the finish line, and I haven’t looked back since, en- suring I have an apple pastry of some sort before each race whenever possible. This recipe takes a minimum of two days to make but it’s absolutely worth the wait. If you’re looking for an apple pastry that can top the traditional turnover or fritter, this may be it. What I truly love about this recipe is that you can pre-make the pastry all the way to its final proof before baking and toss it in the freezer for a rainy day that needs a little extra sweetness.
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