Categories: Pastry

Ingredients

• Crust:
• 1 box of frozen puff pastry, 17.5 oz
• 1 egg
• 1 tablespoon of water
• Filling:
• 4 1/2 cups of peeled, cored and chopped apples
• 1/2 cup of sweetened dried cranberries
• 1 tablespoon of lemon juice
• 1/3 cup of white sugar
• 1/4 cup of flour
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon
• 1/4 teaspoon of cardamom
• 1/4 teaspoon of salt

Directions

1. Thaw your puff pastry according to the package directions. Do it on a floured board.

2. While the pastry is thawing, peel , core and chop the apples. Slice them as you would for a pie and then cut the slices into 3 pieces.

3. Place the apples in a large bowl along with the cranberries. Sprinkle with the lemon juice to keep the apples from browning. Toss with your fingers to make sure everything is incorporated.

4. In a small bowl mix the sugar, flour, spices and salt together. Dump the mixture over the apples and toss again to coat.

5. Preheat the oven to 400* with the oven rack in the middle position.

6. When the pastry has thawed, roll one sheet out until it measures 12 inches square. Cut a line down the center and from side to side making 4 squares.

7. Break the egg into a small cup and whisk with one tablespoon of water.

8. Line a cookie sheet with parchment paper, (I used tin foil). Transfer 1 square to paper and fill with about 1/2 cup of apple mixture. Using a pastry brush, brush the inside edges of pastry with egg wash. Pull one corner over to make a triangle and seal the edges. Use the tines of a fork to seal the edges together. Coat the top of the turnover with egg wash and cut two small slits in the top for steam to escape.

9. Do this same procedure until all the turnovers are filled and ready. Roll out the second sheet and repeat the entire process.

10. Bake the turnovers at 400* for 25 minutes or until they’re golden brown on top.

11. Remove the cookie sheet to a wire rack to cool for about 5 minutes. Remove parchment sheet and turnovers off the cookie sheet and continue to cool.

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