Tuesday, December 28, 2010

Apple and Dried Cherry Turnover



I hope everyone had a nice Christmas!  I'm sorry I've been a bit absent lately... the holidays were busy this year and we're not quite done yet!  Our good friends, Justin and Dana, from North Carolina are visiting this week through the New Year so I'll be gone for a little while longer.  So I thought I'd leave you with this delicious homemade breakfast treat until I have time to blog again!

These homemade Apple and Dried Cherry Turnovers are extremely easy, quick, and painless to put together!  Only a few ingredients required and minimal steps to assemble this perfect grab and go breakfast during the busy holiday season.

Personally, I grew up loving apple turnovers.  It was always a treat when my dad and I would go to the Portuguese bakery to get fresh pospico's (Portuguese rolls) for our big Sunday lunch.  I looked forward to it because that meant I got to pick any dessert of my choice.  The decision was a difficult one because the Portuguese really know how to bake!  They're known for their flaky crusts and custard consistencies- a delicious combination!  One of my favorites today are their pasteis de nata's, but back then I always chose their apple turnover. 

This homemade version was a close replica to my childhood favorite.  It was my first time making turnovers and I think Ina Garten's recipe is a perfect recipe to start with.  It's simple and straight forward, allowing room for personal adaptations.  The next time I make this, I might add some brown sugar... I love a really sweet and thick apple filling.  I also added more dried cherries then the recipe called for- every turnover should have a few cherries so the apple and cherry flavor combination is evident with each bite. How do you like your turnovers?!

I hope you enjoy this recipe as much as I did!!


Place your frozen puff pastry on a floured pastry mat:


Unfold it:


And roll it out into a 12 inch x 12 inch square:


Then cut it in half vertically and horizontally to create 4, 6x6 inch squares:


Repeat these steps with the second piece of puff pastry and place all 8 squares on a plate to refrigerate until the rest of your ingredients are ready:


Prepare your Granny Smith apples by peeling and slicing them into 3/4 inch cubes:


Meanwhile, grate orange zest with a cheese grater:


And juice your orange:


Combine both the 1 teaspoon of orange zest and 3 tablespoons of orange juice in a small bowl, add immediately to your apples:


Toss to coat:


Add your dried cherries, sugar, flour, cinnamon, nutmeg, and a dash of salt to your apples:


Stir until well combined:


Meanwhile, beat your egg and water in a small bowl:


Remove the puff pastry from your refrigerator and place one square at a time on your pastry mat.  Brush the edge of your puff pastry with the egg wash mixture:


Add your fruit mixture to half of the square:


Fold your puff pastry diagonally over the apple mixture to meet the other side:


Press down to seal the edges:


Then press the edges of the pastry with the tines of a fork to secure your filling and securely seal the edges:


Transfer your turnover to a cookie sheet lined with parchment paper and brush with egg mixture:


Generously sprinkle with sugar:


Poke two small slits in the turnover


Bake at 400 degrees for 18-20 minutes or until golden brown.  Once removed from the oven, sprinkle with additional sugar and serve once cooled:



Dig into this flaky delicious breakfast treat!


Yumm!!








Apple and Dried Cherry Turnovers
Ina Garten, Back to Basics
Makes: 8 turnovers
Prep Time: 20 minutes
Cook Time: 20 minutes
(Printable Recipe)

Ingredients
1 package of Puff Pastry (defrosted overnight)
1 egg beaten with 1 tablespoon of water, for egg wash
1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds Granny Smith apples (3 apples)
1/4 cup dried cherries
3 tablespoons sugar, plus extra for sprinkling
2 tablespoon flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of kosher salt

Directions

Place your frozen puff pastry on a floured pastry mat,  Unfold it and roll it out into a 12 inch x 12 inch square.  Then cut it in half vertically and horizontally to create 4, 6x6 inch squares.  Repeat these steps with the second piece of puff pastry and place all 8 squares on a plate to refrigerate until the rest of your ingredients are ready.

Prepare your Granny Smith apples by peeling and slicing them into 3/4 inch cubes.  Meanwhile, zest your orange zest with a cheese grater and extract 3 tablespoons of fresh orange juice.  Combine both the 1 teaspoon of orange zest and 3 tablespoons of orange juice in a small bowl and add immediately to your apples.  Toss to coat.  Add your dried cherries, sugar, flour, cinnamon, nutmeg, and a dash of salt to your apples.  Stir until well combined.

Meanwhile, beat your egg and water in a small bowl.  Remove the puff pastry from your refrigerator and place one square at a time on your pastry mat.  Brush the edge of your puff pastry with the egg wash mixture.  Add your fruit mixture to half of the square.  Fold your puff pastry diagonally over the apple mixture to meet the other side.  Press down to seal the edges.  Then press the edges of the pastry with the tines of a fork to secure your filling and securely seal the edges.  Transfer your turnover to a cookie sheet lined with parchment paper and brush with egg mixture.  Generously sprinkle with sugar.  Poke two small slits in the turnover and bake at 400 degrees for 18-20 minutes or until golden brown.  Once removed from the oven, sprinkle with additional sugar and serve once cooled.


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22 comments:

  1. So simple! I love apple turnovers, and I super-love puff pastry! Gorgeous photos!

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  2. Looks great, Chels- Idk if I've ever had turnovers. Good job!

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  3. Chelsea, these look fabulous!!! One of my favorite childhood treats~~~

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  4. Lovely turnovers...as you can see in my posts I love to work with puff pastry making savory and sweet pastries. Fun and tasty ....your photos are great:)

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  5. Mmm...flaky golden crust! I wasn't hungry this morning until I saw that. :p I'm still full from all the eating we've been doing over the holidays. I hate feeling full -- I want to eat it all!

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  6. Those are very pretty turnovers! I love your ingredients, they just look delicious!

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  7. These look and sound amazing! I will have to try making my own apple pockets, rather than buying those hostess ones. You know, they are really good for you and coated in layers of sugar? :)

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  8. Your dough looks perfectly buttery and perfectly perfect!

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  9. Heaven on a plate! These could steal my heart away!

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  10. Your apple turnovers are gorgeous and I love the addition of dried cherries. Hope you have a great time with your visitors!

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  11. They look absolutely perfect, and are exactly what I've been craving lately!

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  12. Those look so good! I haven't had a turnover in ages! Like others mentioned, I too like the addition of the dries cherries.

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  13. No worries on being absent, the holidays are meant to be spent with family and friends :) I absolutely love these turnovers though.. great flavors. I'm sure they were delicious!

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  14. Heavenly! A perfect breakfast treat.
    :-) Mandy

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  15. I love this! Your pictures are beautiful and make it very tempting to go try to make these right away!

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  16. What a lovely turnover. Beautiful job. I've always enjoyed these pastries.

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  17. Quick, easy and painless... the perfect description! Lovely turnovers!

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  18. Wow, these look fabulous. I love apple turnovers and with cherries, yum! Beautiful photos. I love how you include the photos, step-by-step. So helpful for the baking-challenged, like myself. Speaking of being absent, I fell off the face of the earth while my hubby's family moved in for one week. They left today. phew. No sweat. Happy New Year to you!!!

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  19. My mom and I were just talking about how we need to make some apple pastries while I'm visiting her, maybe we'll make some turnovers! I love the addition of tart cherries to balance out the apples. These look fantastic.

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  20. I think it's just WRONG that you take that last picture with the bit-into turnover facing us like it was us biting into it. I'm positively drooling now!

    What a fantastic recipe and step-by-step photography set. It looks so, so good. Many thanks.

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  21. I love the way you have a step-by-step guide with the photos, it works very well!

    Cheers, Mick

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