Apple turnovers
(from bschetroma’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 8 people
Ingredients
- 1 t grated orange zest
- 3 T freshly squeeze orange juice
- 1 1/4 pounds tart apples, Empire or Granny Smith
- 3 t dried cherries
- 3 T sugar
- 1 T flour
- 1/4 t cinnamon
- 1/8 t ground nutmeg
- Pinch kosher salt
- 1 package (17.3 oz, 2 sheets) frozen puff pastry, defrosted
- 1 egg beaten with 1 T water
Directions
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eheat oven to 400.
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Combine the orange zest and orange juice in a bowl.
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Peel, quarter, and core the apples, then cut them in a 3/4" dice.
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Immediately toss the apples with the zest and juice to prevent them from turning brown.
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Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
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Flour a board and lightly roll each sheet of puff pastry to a 12 × 12″ square. Keep chilled until ready to use.
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Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square.
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Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
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Transfer to a sheet pan lined with parchment paper.
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Brush the top with egg wash, sprinkle with sugar, make two small slits, and bake for 20 minutes, until browned and puffed.
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Serve warm or at room temperature.