Orange Zested Apple Turnovers with Dried Cherries

I've always wanted an excuse to try cooking with puff pastry.  I know I should be able to make the dough from scratch, but sometimes using a convenience that isn't loaded with garbage is almost like getting a new toy.  It's novel and allows you to do things you hadn't tried before.

So originally I purchased the dough to try my hand at a Chicken Cordon Blue.  However, dinners last week were somewhat rushed and lazy and I never took the opportunity.  But we had some apples that were't fantastic and I figured I could spruce them up somehow.  I killed two birds by also using the puff pastry in this fabulous recipe by Ina Garten from Barefoot Contessa.

The Apple Turnovers are gloriously infused with Orange zest and standing in for boring raisins are dried cherries.  I typically have those on hand to toss into salads, but loved the idea of baking with them!  The result was a texture that was well matched.  The cherries broke down in a similar fasion to the apples rather than the raisin being a rubbery surprise.

Preheat the oven to 350 degrees F

The package:

• 2 sheets of 12" x 12" puff pastry thawed in the fridge

Lightly roll out the dough making sure to repair the seems where the dough was folded.  Cut each sheet into four squares for a total of eight.  Separate each square with wax paper or parchment paper and place back in the fridge.  Keeping the butter in the dough cool is the key to a flakey crust.

The gift:

• Zest from one orange
• 3 T Orange juice
• 3 apples (tart is generally preferred, but really any apple is welcomed to the party)
• 3 T Dried Cherries
• 3 T Granulated Sugar
• 1 T Flour (All purpose, Whole Wheat, anything really, it's going to soak up the juice)
• 1 t Cinnamon
• 1/2 t Nutmeg (Freshly grated makes a world of difference)
• 1/4 t Kosher Salt (You wouldn't think it makes a big difference, but the flavor is amplified from that small amount)

Zest the orange and place the zest and orange juice in a bowl.  Peel and slice the apples tossing with the zest to prevent browning.  Add in the remaining ingredients and toss to combine.

The wrapping:

• 1 egg, beaten
• 1 T water
• Sugar to coat

Combine the egg and water into a small bowl.  Use a pastry brush or silicone brush (love mine!) to spread onto the pastry dough edges.  Or use your clean finger to lightly coat the edges.

Bring out the puff pastry squares from the fridge.  Lay out one square and fill with 1/3 C mixture on one side.  I couldn't figure out how to measure 1/3 C when the apples were in slices so I didn't bother.  Basically you're making a square fold into a triangle.  If you can't get the sides to touch, you've over filled it.  Before folding the square in half at the corners, lightly brush the edges with the egg wash.  Fold one side to the other on the diagonal to make a triangle.  Press the seam together with a fork making firm, but light ridges. 

Lightly brush the triangle with eqq wash and sprinkle with sugar.  I used Demura sugar which is a bigger crystal than granulated and makes for a prettier presentation in the end. 

Bake in the oven at 350 on a greased cookie sheet or silicone mat for 20 - 30 minutes or until desired browning occurs.  Cool on a rack and serve after 5 minutes.  (Don't forget sugar makes lava when heated). 

Reheat in the oven.  Store wrapped in wax paper in a sealed air tight bag.  I'm sure they will be gone before they go bad.

Enjoy!

If you make these and especially if you add a variation, let me know!