I’ve been reading Ruth Reichl’s “Comfort Me with Apples” and the title alone made me want to get in the kitchen and bake. Fall always reminds me of being home in Michigan, going to an apple orchard, drinking fresh apple cider and eating homemade donuts. Those memories come back to me each year when I make an apple pie with my mom or buy a jug of apple cider. Today I turned to Ina Garten’s Apple Turnover recipe to bring back my favorite fall memories.
Ina’s recipe calls for puff pastry sheets, but of course my grocery store was out so I adapted and used puff pastry shells. They worked just as well, but needed to be rolled out thin. I also substituted dried cranberries for dried cherries.
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
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. 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.