Recipe

Apple Turnovers Recipe

Add Step-by-Step Photos	Girlieerin / All my dishes 1 year, 11 months ago Ina is smart and fabulous (or her assistants are smart and fabulous) and someone came up the idea to use orange juice and orange zest in the turnover filling instead of lemon. It’s scrumptious! And I’m completely fascinated by puff pastry. I k... More Prep:20m Cook:20m Servings:8	Girlieerin
	turnover apple orange zest puff pastry

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Ingredients

1 teaspoon grated orange zest

3 tablespoons freshly squeezed orange juice

1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)

3 tablespoons dried cherries (Note: I used dried cranberries)

3 tablespoons sugar, plus extra to sprinkle on top

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch kosher salt

1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries (or cranberries), sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller 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 with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

View step by step images of this recipe at my food blog ErinCooks.com

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