GOLDEN DELICIOUS APPLE AND CHEDDAR TURNOVERS WITH DRIED CRANBERRIES
Provided by Dorie Greenspan
Categories Breakfast Brunch Dessert Bake High Fiber Cheddar Dried Fruit Apple Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Toss first 6 ingredients in medium bowl to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment. Roll out 1 puff pastry sheet on lightly floured surface to 11-inch square. Using 5- to 51/2-inch plate or bowl as template, cut out 4 rounds from pastry. Transfer pastry rounds to 1 baking sheet, spacing apart. Repeat with second pastry sheet, placing rounds on second baking sheet. Spoon filling onto half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal. Using tip of small sharp knife, cut two 1/2-inch-long slits in top of crust on each turnover. Brush tops with egg glaze, then sprinkle with sugar.
- Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crusts, about 25 minutes. Carefully run metal spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm or at room temperature.
APPLE AND PEAR TURNOVERS
Steps:
- In a large skillet, bring apple juice and maple syrup to a simmer over medium heat. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into skillet; add bean. Cook until liquid has reduced slightly, 1-2 minutes. Add apples and pears; cook and stir until fruit is just tender, 7-9 minutes. Remove from heat; add lemon zest and juice. Cool completely. Remove vanilla bean pods., Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each sheet into a 12-inch square; cut each sheet into 4 equal squares. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. of edges. Moisten pastry edges with water. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. , Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, combine coarse sugar and cinnamon; sprinkle over pastries. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature., Freeze option: Freeze pastries in freezer containers. To use, reheat pastries on an ungreased baking sheet in a preheated 350° oven until heated through, 5-7 minutes.
Nutrition Facts : Calories 351 calories, Fat 17g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 207mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein.
HONEYCRISP APPLE, CHEDDAR AND CRANBERRY TURNOVERS
Cheddar cheese is the perfect complement to the sweet fruit in these mouthwatering puff pastry turnovers. What a sophisticated dessert!
Provided by Allrecipes Member
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Stir the apple, cheese, cranberries, pecans and sugar in a medium bowl. Cover and let stand for 15 minutes.
- Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (5-inch) circles. Repeat with the remaining pastry sheet.
- Spoon about 1/4 cup apple mixture in the center of each pastry. Brush the edges of the pastries with the egg mixture. Fold the pastry over the filling and press the edges to seal. Crimp the edges with a fork. Cut 3 slits in the top of each filled pastry. Brush the pastries with the egg mixture. Sprinkle with additional sugar. Place the pastries onto a baking sheet.
- Bake for 20 minutes or until the pastries are golden brown.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 32.6 g, Cholesterol 34.4 mg, Fat 23.1 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 7.1 g, Sodium 373.9 mg, Sugar 8.3 g
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- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment. Roll out 1 puff pastry sheet on lightly floured surface to 11-inch square. Using 5- to 5 1/2-inch plate or bowl as template, cut out 4 rounds from pastry. Transfer pastry rounds to 1 baking sheet, spacing apart. Repeat with second pastry sheet, placing rounds on second baking sheet. Spoon filling onto half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal. Using tip of small sharp knife, cut two 1/2-inch-long slits in top of crust on each turnover. Brush tops with egg glaze, then sprinkle with sugar.
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