Recipe by Cristina Barry
Top Review by Classic_Charms
My family goes apple picking every year bringing home tons of apples so on a search to find new recipes I tried this one. The turnovers came out delicious. I did make a few adjustments. I didn't have any oranges so I omitted the zest and juice and replaced it with Triple Sec. I didn't have any dried cherries so I left those out too. Also, I hate salt so left it out. Everyone in my house loved them. They tasted best while still warm from the oven.
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 1⁄4 lbs tart apples, such as Empire (3 apples) or 1 1⁄4 lbs granny smith apples (3 apples)
- 3 tablespoons dried cherries
- 3 tablespoons sugar, plus
- extra sugar, to sprinkle on top
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 pinch kosher salt
- 2 sheets frozen puff pastry, defrosted
- 1 egg, beaten with
- 1 tablespoon water, for egg wash
Directions See How It's Made
- 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, 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.