Thursday, 18 September 2008

Barefoot Bonus - Ina's Apple Turnovers

This month's Barefoot Bloggers Bonus was chosen by the lovely and talented Anne Strawberry. And, being a girl after my own fruit-loving heart, she chose Apple Turnovers.

We are fortunate enough to live near a couple of orchards and I love apple desserts. I baked these up this morning before we headed to an orchard winery for fruit wine tasting. All in all, it was a happy, appley day.

When I put the turnovers together they were a little messy, a little funny looking. But by the time I took them from the oven - they looked perfect! I took them outside for an appley photo shoot but we were immediately besieged by wasps so we had to run back in. Apparently wasps love apples just as much as I do. I did get two outside pics done before we had to run for cover. The others are from the kitchen and you can see the colour difference the natural light made.

How do I rate this recipe? Wonderful. I used turbinado sugar for the tops and dried cranberries instead of the dried cherries, just because I had them on hand. These are a wonderful dessert, or even breakfast treat. Two appley thumbs up, Ina!

Ina's Apple Turnovers
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.