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I made these last night at the last minute...they turned out great! Better than I expected! I love Ina Garten!
Apple Turnovers
1 tsp Orange Zest (grated)
3 T Orange Juice (freshly squeezed)
1 1/4 lbs (about 3) Tart Apples (Empire or Granny Smith)
3 T Dried Cherries
3 T Sugar (plus extra to sprinkle on top)
1 T All Purpose Flour
1/4 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
Pinch Kosher Salt
1 pkg (17.3 ounces, 2 sheets) Frozen Puff Pastry (defrosted)
1 Egg (beaten with 1 T 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.
NOTES:
I used Gala Apples, and they were great. I didn't measure the filling for each tart, I just stuffed it in til it looked right to me and made sure it got into the corners.
I didn’t use the orange zest or juice, because I didn't have any on hand, so I just used the sqeeze of half a lemon.
I didn’t have any dried cherries, so I used a few dried cranberries in each tart.
I used a ¼ tsp of Nutmeg as well as a ¼ tsp of Ground Cinnamon
I found that it was easier to cut the sheet of pastry into 4 pieces and then roll each piece out a bit, instead of trying to roll out the whole sheet, all at once. I made four last night (one sheet of puff pastry) and I stored the filling in the oven, so tomorrow I can make four more with my second sheet of puff pastry.
20 minutes was a tad too long for my oven, I'll reduce it a bit next time I make them (tonight!) and keep a closer eye on them.
Answer:
I like Ina too.but I L~O~V~E turnovers