Apple Turnovers (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 teaspoon grated orange zest |
3 tablespoons freshly squeezed orange juice |
1 1/4 pounds tart apples, such as empire or granny smith (3 apples) |
3 tablespoons dried cherries |
3 tablespoons sugar, plus extra to sprinkle on top |
1 tablespoon all-purpose flour |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
pinch kosher salt |
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted |
1 egg beaten with 1 tablespoon water, for egg wash |
Directions:
1. Preheat the oven to 400 degrees F.
2. 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. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
3. 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.
4. 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. Serve warm or at room temperature.
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