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!
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
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?