I am a HUGE fan of Ina Garten (aka Barefoot Contessa) for her mouthwatering, sophisticated recipes. I have yet to be disappointed in one of her recipes and she continues to make my family's stomachs happy. But I believe that she has outdone herself with her new cookbook Back to Basics. Everything in the cookbook looks so tasty and I am ready to make all the recipes soon!
Last night, I made her Apple Turnovers. OMG! I love this recipe because it uses frozen puff pastry, which is something that I always have on hand. I only made half this recipe since I didn't think that we would eat all eight of them and I figured that these are best served hot. Since the oranges at the grocery store looked sad, I used lemon instead (worked perfectly) and I skipped the dried cherries (since I didn't have any). Make this soon!!!
Apple Dried Cherry Turnovers adapted from Barefoot Contessa Back to Basics cookbook
1 teaspoon grated orange zest (I substituted lemon)
3 tbs freshly squeezed orange juice (again lemon)
1 1/4 lbs tart apples (I used Golden Delicious)
3 tbs dried cherries (I omitted them this time. I am sure dried cranberries would be good too)
3 tbs sugar, plus extra for sprinkling
1 tbs all-purpose flour
1/4 teas ground cinnamon
1/8 teas ground nutmeg
pinch of kosher salt
1 pkg frozen puff pastry (2 sheets), defrosted
1 egg beaten with a 1 tbs water, for egg wash
Preheat the oven to 400 degrees.
Last night, I made her Apple Turnovers. OMG! I love this recipe because it uses frozen puff pastry, which is something that I always have on hand. I only made half this recipe since I didn't think that we would eat all eight of them and I figured that these are best served hot. Since the oranges at the grocery store looked sad, I used lemon instead (worked perfectly) and I skipped the dried cherries (since I didn't have any). Make this soon!!!
Apple Dried Cherry Turnovers adapted from Barefoot Contessa Back to Basics cookbook
1 teaspoon grated orange zest (I substituted lemon)
3 tbs freshly squeezed orange juice (again lemon)
1 1/4 lbs tart apples (I used Golden Delicious)
3 tbs dried cherries (I omitted them this time. I am sure dried cranberries would be good too)
3 tbs sugar, plus extra for sprinkling
1 tbs all-purpose flour
1/4 teas ground cinnamon
1/8 teas ground nutmeg
pinch of kosher salt
1 pkg frozen puff pastry (2 sheets), defrosted
1 egg beaten with a 1 tbs water, for egg wash
Preheat the oven to 400 degrees.
Combine zest and juice in a medium bowl. Peel, quarter and core the apples, then cut into 3/4-inch dice. Immediately toss the apples with 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 x 12 square. Cut each sheet into 4 (6 x 6 inch) 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 of the pastry with the tines of a fork. Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash, sprinkle with sugar, and make 2 small slits in each turnover. Bake for 20 minutes, until puffed and browned. Serve warm or at room temperature.
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