8 turnovers
DESSERT
Ina Garten Back to Basics (p. 196)
Oranges - 1
Apples - 3
Dried cherries - 3 tbl
Sugar - 3 tbl
All-purpose flour - 1 tbl
Ground cinnamon - 1⁄4 tsp
Ground nutmeg - 1⁄4 tsp
Frozen puff pastry - 2 sheets
Egg - 1
Orange - zest to yield 1 tsp, juice to yield 3 tbl
Apples - peel, core, quarter and cut into 3/4-inch dice
Puff pastry - defrost
Egg - lightly beat with 1 tbl of water for egg wash
Preheat the oven to 400 degrees.
Combine the orange zest and orange juice in a medium bowl. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, 3 tbl sugar, 1 tbl flour, 1⁄4 tsp cinnamon, 1⁄4 tsp nutmeg and pinch of salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 x 12-inch square. Cut each sheet into 4 (6 x 6-inch) squares and keep chilled until ready to use.
Brush the edges of each square with the egg wash and neatly place 1⁄3 cup of the apple mixture and seal by pressing the edges of the pastry with the tines of a fork. Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash, sprinkle with sugar, make 2 small slights in each turnover and bake for 20 minutes, until puffed and browned. Serve warm or at room temperature.