Thursday, September 27, 2012

Apple Turnovers

1 tsp grated orange zest
3 Tbls freshly squeezed orange juice
1¼ lbs tart apples – about 3 apples (such as Granny Smith or Empire)
3 Tbls sugar, plus extra to sprinkle on top
1 Tbls flour
¼ tsp cinnamon 
1/8 tsp nutmeg
pinch kosher salt
1 pkg (17.3 oz, 2 sheets) frozen puff pastry, defrosted
1 egg

Preheat oven to 400°
Combine orange zest and orange juice in a bowl. Peel, quarter, and core apples. Cut them into ¾” dice. Immediately toss apples with zest and juice to prevent them from browning. Add sugar, flour cinnamon, nutmeg and salt.

Flour a board or surface lightly; roll each sheet of puff pastry to a 12x12” square. Cut each sheet into 4 smaller squares; keep chilled until ready to use.

Beat egg with 1 tablespoon of water.  Brush edges of each square with egg wash. Neatly place about 1/3 cup apple mixture in the center of each square. Fold pastry diagonally over apple mixture; seal by pressing edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush tops with egg wash, sprinkle with extra sugar, and make two small slits.

Bake for 20 minutes, until browned and puffed.

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