Ingredients

• 1 t grated orange zest
• 3 T freshly squeeze orange juice
• 1 1/4 pounds tart apples, Empire or Granny Smith
• 3 t dried cherries
• 3 T sugar
• 1 T flour
• 1/4 t cinnamon
• 1/8 t ground nutmeg
• Pinch kosher salt
• 1 package (17.3 oz, 2 sheets) frozen puff pastry, defrosted
• 1 egg beaten with 1 T water

Directions

1. eheat oven to 400.

2. Combine the orange zest and orange juice in a bowl.

3. Peel, quarter, and core the apples, then cut them in a 3/4" dice.

4. Immediately toss the apples with the zest and juice to prevent them from turning brown.

5. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

6. Flour a board and lightly roll each sheet of puff pastry to a 12 × 12″ square. Keep chilled until ready to use.

7. 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.

8. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.

9. Transfer to a sheet pan lined with parchment paper.

10. Brush the top with egg wash, sprinkle with sugar, make two small slits, and bake for 20 minutes, until browned and puffed.

11. Serve warm or at room temperature.

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