Apple Dried Cherry Turnovers

When it comes to cooking,  simple is better.  I love Ina Garten’s Back to Basics cookbook that the Athlete gave me for Christmas.  The photos are just gorgeous  and I want to make everything in it!  For the last 5 or 6 weeks I have received bags of apples in my CSA box.  It has been many more apples than I can eat for snacks or in salads so when I saw this recipe I had to try it.  I’m so glad that I did.  I have made these twice and they are well worth the calories!

Growing up in a small town does have its advantages.  I could walk  or ride my bike most anywhere.  And we had a fantastic home town bakery that I visited quite often.  One of my favorites was apple turnovers!  Oh my gosh, they were great on a cold afternoon after school with a hot cup of coffee.  These apple dried cherry  turnovers are very similar.  The first time I tried the recipe I did not have dried cherries.  The dried cherry  tartness along with the sweetness of the apples is the perfect combination so don’t make them without the cherries.  It would be a sin!  The recipe is so simple that the hardest part is waiting for the frozen puff pastry to thaw.  Now if you are stuck at home because of the snow like me, then get out these ingredients and pop these in the oven.  Your house is going to smell heavenly! 

You will need a package of frozen puff pastry or you can easily half  the recipe for 4 turnovers.  Follow the directions for thawing.

While you are waiting for the pastry to thaw the filling can be prepared.  You will need 1 teaspoon of orange zest along with 3 tablespoons of freshly squeezed orange juice.  Do this step before cutting your apples.  The ascorbic acid in the juice will stop the enzymatic browning of the apples.  Peel and quarter 3 apples or 11/4 lb. and then cut them into 3/4 inch dice.  Notice that mine are not a dice.  I did dice the first ones that I made.  Don’t know why I sliced the second batch!!!  Diced ones work better.

I used a  blood orange.  I love the flavor!

Add cherries, sugar, flour, cinnamon, nutmeg, and salt.

 Place the dough on a floured surface and lightly roll out to a 12 x 12 inch square.

Cut each sheet into 4 6×6 inch squares.  If your kitchen is warm.  Keep these chilled until ready to use.  When the pastry gets warm it will stick to the surface which make them extremely hard to remove.

Put 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.  Bake on a sheet lined with parchment paper.  Brush the tops with egg wash.  Make 2 small slits in each turnover, and bake for about 20 minutes.

Make a simple icing with powdered sugar and milk.  Serve warm with ice cream or serve at room temperature.   Enjoy!

Apple Dried Cherry Turnovers  taken completely from Ina Garten

• 1 teaspoon grated orange zest
• 3 tablespoons freshly squeezed orange juice
• 1 1/4 pounds tart apples ( 3 medium apples)
• 3 tablespoons dried cherries
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• pinch of kosher salt
• 1 package (17.3 counces/ 2 sheets) frozen puff pastry, defrosted
• 1 egg beat with 1 tablespoon water, for egg wash

1. Preheat the oven to 400 degrees.
2. Combine the orange zest and orange juice in a medium bow.
3. Peel, quarter, and core the apples and then cut them into 3/4 inch dice.  Immediately toss the apples with the zest and juice to keep them from turning dark.
4. Add the cherries, flour, sugar, cinnamon, nutmeg, and salt.
5. 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.
6. Brush the edges 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.
7. Transfer to a pan lined with parchment paper.
8. Brush the tops with egg wash.
9. Make 2 small slits in each turnover and bake for 20 minutes, until puffed and browned.  

I frosted the second batch with an icing made with 1 cup of powdered sugar mixed with 2-3 tablespoons of milk until the right consistency.  Don’t add too much liquid at once.  You can always add more, but you can’t take it out if you get too much.
Happy cooking,

The Teacher Cooks