Apple Turnovers 1

•1 cup all purpose flour
•1/4 tsp salt
•1 tsp sugar
•1/3 cup + 1 tbsp cold butter
•1/4 cup ice water

•1 Spy apple or Pink Lady cored, peeled and diced
•1 1/2 tbsp fresh lemon juice
•1/3 cup sugar
•1 tsp dark rum, optional
•1/2 tsp ground cinnamon
•1/4 tsp ground ginger
•2 tbsp apple butter
•1 tbsp cornstarch

•1 egg, beaten, for brushing pastry
•coarse granulated sugar, for sprinkling over pastry, optional

1.Combine flour, salt and sugar in a medium bowl. Slice butter finely with knife. Combine butter with dry ingredients and toss with 2 forks. Add the ice water and toss again with a wooden spoon. Do not touch with hands.

2. Turn dough mixture onto a board. With a rolling pin, roll mixture to a thickness of about ½ an inch and into a rectangular shape. Fold over with a pastry scraper, bringing unworked flour into center as if kneading. Avoid touching with hands. Roll again and turn over with pastry scraper. Repeat process until pastry is homogeneous and no flour appears. Form into a flat rectangle with rolling pin and wrap with plastic. Chill in the fridge for at least 30 minutes.

1.In a medium bowl, add diced apple, cornstarch, sugar, lemon juice, rum, cinnamon, ginger, and apple butter. Toss to combine.

1.Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. On a lightly floured surface roll the dough into a square about 10 x 10-inches. Cut into 4 squares about 5 x 5-inches each.

3. Brush each square with beaten egg. Divide apple filling evenly over the center of each of the pastry squares. Fold pastry over to form a triangle. Use the tines of a fork to press down to seal the edges. With a sharp knife, cut a small slit in the top of each turnover. Brush with beaten egg. Sprinkle with coarse sugar, if desired.

4. Transfer to baking sheet. Bake turnovers until golden brown, about 20 to 25 minutes. Serve warm

Apple Turnover II

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

Preheat the oven to 400 degrees.

Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then 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.