I am always looking for easy make-ahead dessert recipes. Who wants to be cooking dessert while their friends are all eating a nice dinner together? This apple turnover recipe makes 8, which for me, means I can freeze four and serve four. Also, you don't even make the dough...it is just Pepperidge Farm pastry sheets. Oh, and one other note, don't make the mistake of leaving out the zest, it really add to the depth of flavor.
Apple Turnovers
Ingredients
* 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
Directions
Preheat the oven to 400 degrees F unless planning to make ahead.
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.
If making ahead, simply place on a cookie sheet lined with parchment paper and then put them in the fridge to serve that day. If freezing, place cookie sheet in the freezer before storing them in a freezer bag for up to 2 months.
What I served with: Just a cup of decaf coffee, but a scoop of vanilla ice cream would be good too!
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