Apple Dried Cherry Turnovers
Back to Basics (p. 196)
Ingredients
9 items
- 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
Prep
Before you start
- 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.
Method
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.