Well, Arizona has it's own wonderful time of year- Winter- and it's going to be here soon, I hope. I'll be eating oranges and lemons and everything will have a little bit of zest or juice in it. It will be a good as the Fall, if a little different. So until then, I chose Apple Turnovers to celebrate the coming of Fall. The apples came from Safeway, but baked up in a delicious puff pastry crust, they are just about as delicious as possible. Add some orange zest and juice, a few craisins (maybe cherries next time) and sharing these with new friends (while we have a babysitter for our little man) is almost as wonderful as Fall in Utah.
So fork over the money for some good puff pastry (or be like me, and stalk it in the grocery store, waiting for a sale, that will come and will likely result in buying at least three packages) and make these one night with your honey. It's fun, quick, and satisfying. Even if it's still 110 outside... but that's why we have air conditioning, right?
But unless it really is cold in your house, be sure to cool the pastry after you roll and cut it. When you form the turnovers, they will have a much better shape and texture to them if you take the extra ten minutes to do that. Believe me (since this recipe makes 8 and from the pictures you are only seeing 4, you can guess the other 4 were less than beautiful since I didn't take my own advice on those!)
from Ina Garten
1 teaspoon grated orange zest (a little more)
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries (1/4 Cup)
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon (1/2 teaspoon)
1/8 teaspoon ground nutmeg (just a pinch)
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 (I will cut mine a little bigger next time, around 1 inch, so they stay a little firmer when baking). 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 (about 25 minutes). Serve warm or at room temperature.