It’s official. It must be nearing the end of summer. I’ve exchanged my kayak paddle for kitchen tools it seems. Nowadays, when I’m not out shopping for ingredients, you’ll likely find me in the kitchen using them, or as Fisherman likes to say, ‘whipping something up’, like these delicious apple turnovers, tomato sauce and soup.
Now my friends. Listen up. These turnovers are addicting. Dangerous even.
I’ve been making these nearly every Autumn for years. I’m not a lover of raw apples, but cook them up a bit and you’ve got one happy lady (and an even happier Fisherman), and these turnovers are just about the best way to use them in my not so humble opinion.
What is it about apple turnovers that make them seem more like a breakfast item than apple pie? Isn’t it basically the same thing just shaped differently? Just another one of life’s never-ending mysteries I suppose. Whatever it is, while I can easily resist a slice of pie, these turnovers? Not so much.
I wish I could take the credit for this recipe, but nope, the recipe belongs to Ina Garten. If you want to see a video on how to make them go here, but I’ll also type everything out for you so you can print it out or pin it if you’d like.
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 3-4 apples, such as Granny Smith, Empire, Ginger Gold, Zestar, Pippin. Basically, any apple good for cooking is fine. I used a combo of Ginger Gold and Zestar because that's what was available at the farm stand.
- 3 tablespoons dried cherries (if you don't have cherries, cranberries are a decent substitute)
- 3 tablespoons sugar, plus some more to sprinkle on top
- 1 tablespoon flour
- 1/3 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (fresh is preferred)
- Pinch kosher salt
- 1 package of frozen puff pastry, defrosted according to package directions
- 1 small egg beaten with 1 tablespoon water for egg wash
- Preheat oven to 400 degrees F
- Combine orange zest and juice in a bowl, then peel your apples and cut them into small 3/4 inch diced pieces. Toss them immediately in the orange juice mixture.
- Add the cherries, sugar, flour, cinnamon, nutmeg and salt and gently mix.
- Flour a board lightly and roll out each sheet of puff pastry to around a 12" square. Cut each sheet into 4 smaller squares. At this point you may want to put the squares in the refrigerator for a few minutes to chill them a bit. Bring out four squares only (you don't want the rest to get soft while you're working) and brush each edge with the egg wash and place about 1/3 cup of the apple mixture on the square. Fold the pastry diagonally over and seal with a fork or your fingers. I used my fingers but a fork would look nicer and probably create a better seal.
- Using a spatula, transfer the turnovers to a sheet pan lined with parchment. Place the sheet pan in the refrigerator while you work on the remaining four sheets.
- When they're all ready, brush each with the egg wash and sprinkle with sugar, make some perforations with a fork or a couple of slits with a sharp knife and bake for 15-20 minutes, depending on your oven. (I ended up baking for about 18 minutes).
- Serve warm (Yum!) or at room temperature.
Don’t forget to PinIt!
In other news…
Have you ever heard of scatolone tomatoes? Me either. I checked on line and found out they’re considered one of the best San Marzano varieties. Score! Ten bucks for the bushel. I’ve got some cooking in the oven right now and can’t wait to see what the sauce tastes like.
I saw this little guy yesterday. Beautiful, but I’m sad to see Autumn come so quickly. Since it’s been so dry here this summer, I think the leaves will turn quickly and fall off the trees even quicker. The beautiful foliage we experience here in New England probably will suffer this year.
Now just because I’m cooking my tush off and seeing leaves fall already, doesn’t mean I’m ready to store my kayak for the winter! I’ll leave you all with this thought…
Enjoy your long weekend!