National Food Holiday / Recipe Of The Day: Apple Turnovers

A turnover is a kind of pastry made by placing a filling on a piece of dough, folding the dough and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich.

It is common for sweet turnovers to have a fruit filling and be made with a short pie like crust or puff pastry dough. Savory turnovers generally contain meat and / or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western Cuisines. They are usually baked, but may be fried.

Savory turnovers are often found in convenience stores and in supermarkets often with Beef or Chicken and have to meet a standard of identity or composition, and it must contain a certain amount of meat or poultry.

Ingredients:

1 tsp Grated Orange Zest

3 TBS Freshly Squeezed Orange Juice

1 ¼ Pounds Tart Apples (Such As Granny Smith 3 Apples)

3 TBS Dried Cherries

3 TBS Sugar, Plus Extra To Sprinkle On Top

1 TBS All-Purpose Flour

¼ tsp Ground Cinnamon

1/8 tsp Ground Nutmeg

Pinch Kosher Salt

1 Package (17.3 Ounces, 2 Sheets) Frozen Puff Pastry, Defrosted

1 Egg Beaten With 1 TBS Water, For Egg Wash

Directions:

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.