Apple and Dried Cherry Turnovers

Ina Garten, Back to Basics
Makes: 8 turnovers
Prep Time: 20 minutes
Cook Time: 20 minutes

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


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.