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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
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FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
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 — knife confidence is fun, keeping all ten fingers is even better.
Instructions
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, because this exact moment is where decent becomes dangerous. 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.
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