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Apple Turnovers

  • 8servings
  • 40minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon grated orange zest

  2. 3 tablespoons freshly squeezed orange juice

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

  4. 3 tablespoons dried cherries

  5. 3 tablespoons sugar, plus extra to sprinkle on top

  6. 1 tablespoon all-purpose flour

  7. 1/4 teaspoon ground cinnamon

  8. 1/8 teaspoon ground nutmeg

  9. Pinch kosher salt

  10. 1 package (17 1/3 ounces, 2 sheets) frozen puff pastry, defrosted

  11. 1 egg beaten with

  12. 1 tablespoon water, for egg wash

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. 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, sugar, flour, cinnamon, nutmeg, and salt.

  3. 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.

  4. 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.

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