Thursday, September 18, 2008

Barefoot Bloggers Bonus Recipe: Apple Turnovers

Apple Turnover with Caramel Sauce

YUM! These are simply delicious and a snap to make. As my family would say, "This one's a keeper!" This being only my second Barefoot Blogger recipe, I'm feeling pretty confident! And Ina's recipes (so far any way...) are pretty straight forward and come together well. I made only one small substitution by omitting the cherries and using dried apricots and raisins. I knew that I would be sharing these with my parents tonight and know they LOVE apricots and raisins...so there you go! Oh, and I soaked them in a bit of brandy for about 20 minutes before draining and popping in with the apples. Mmm...heavenly! Simply wonderful!


Apple Turnovers Dusted with Icing Sugar and Cinnamon

Thanks go to Anne Strawberry for choosing this awesome recipe for this month's BB Bonus Recipe - excellent selection! Please go check out all of the wonderful Barefoot Bloggers Apple Turnovers today!

Barefoot Contessa's Apple Turnovers
Copyright Ina Garten and Food Network, All Rights Reserved


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
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

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.

P.S. I had some extra ingredients so I decided to make a small strudel with the same filling and I think it turned out pretty well :) What do you think?




My Sweets enjoying my sweets!

11 comments:

Suzie said...

Love your photos - and caramel sauce is a great idea. Glad you are enjoying the group.

Andrea said...

Your photos are beautiful! I love the caramel sauce and cinnamon sugar sprinkled around. Your additions of the brandy soaked raisins and apricots sound like the took these to the next level, and I love it in strudel form, how neat! Glad that this recipe was such a winner for you, and the picture of your boyfriend enjoying the turnover is too cute, how sweet :)

Natashya said...

Your photos are great! I love the one of your sweetie enjoying the turnover.
Apricots would have been really interesting, I should try that one day.

Cathy said...

Oh, they look perfect! I love how you accessorized your plates! They look like they make a fine strudel, too. Great job!

Meryl said...

Your struedels are so pretty!

Anne said...

I'm so glad you liked them- they look perfect with the caramel sauce and the strudel looks delicious too!

Jodie said...

Great presentation- they look so good!

Christine said...

Love your photos and your apple turnover looks like a turnover! Love the additions of brandy soaked raisins and apricots, definitely a winner!

Debinhawaii said...

Love how you plated them with the caramel--perfect. Great substitutions too!

1freshstart said...

Oh, I love the strudel! That looks great!
~Cat

Anna said...

Those look great! Brandy soaked apricots make my head spin. I can just imagine what they did to apples with caramel sauce. No wonder why he is grinning, well, trying to grin, with a closed mouth full.