I made apple turnovers tonight, thanks to Anne over at Anne Strawberry who chose this month's Barefoot Bloggers bonus recipe. It was so easy to make that I will never buy frozen apple turnovers again. I only made four -- baked two and put two in the freezer for this weekend. Yep, I am a smart one. I am pleased with myself for thinking to do that.
My husband isn't a big turnover fan -- blasphemy, I say -- so I am going to share one with my son tomorrow morning.
Have I mentioned how glad I am that I joined Barefoot Bloggers? Ina's recipes are amazing. I am in love.
1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice1
1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
(1/4 Cup)3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (just a pinch)
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.
Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice (I will cut mine a little bigger next time, around 1 inch, so they stay a little firmer when baking). Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
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. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed (about 25 minutes). Serve warm or at room temperature.