Apple Dried Cherry Turnovers (Makes 8)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1¼ pounds tart apples (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra for sprinkling
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of 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.
Combine the orange zest and orange juice in a medium bowl. Peel, quarter, and core the apples and then cut them into ¾-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.
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 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 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 slits in each turnover, and bake for 20 minutes, until puffed and browned. Serve warm or at room temperature.