August 11, 2010
I hope everyone is having a fabulous Wednesday! I don't know about you, but school starts on the 23rd! My boys are SOOOO ready for it to start! I may be little bit too:) When did/do your kids start school??
Have any of you ever read the Hannah Swenson Murder Mystery books by Joanne Fluke? Well, I happen to LOVE this series! Its a murder mystery with TONS of fabulous recipes! Seriously, read them, you will be hooked! This last recipe I made, it was from the "Apple Turnover Murder". Lets just say they were WAY to good to not share! Especially if you add a huge scoop of Blue Bell Vanilla ice cream and drizzle caramel on top. In fact...I was mad at myself because I meant to put some caramel in with the apples. Oh well, you can though:)
One 17.5 oz. pkg frozen putt pastry dough (Pepperidge Farm)
1 TBS water
White sugar to sprinkle on top
4 1/2 c. cored, peeled, sliced, and chopped apples (I used 2 lg Granny Smith and 2 lg Gala Apples)
1/2 c. Craisins
1 TBS lemon juice
1/3 c. sugar
1/4 c. flour
1/4 c. ground nutmeg (fresh is best!)
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. salt
Thaw your puff pastry dough according to pkg directions. Do this on a floured board.
While your pastry is thawing, core and peel the apples. Slice them as you would for a pie and then cut the slices into 3 pieces. Place the apples in a large mixing bowl and mix in the Craisins. Sprinkle the fruit with 1 TBS of lemon juice to keep the apples from browning. Toss the mixture around wiht your fingers to make sure all the apples are moistened.
Mix the sugar, flour, spices and salt together in a small bowl.
Dump the bowl with the dry ingredients on top of the apples and toss them to coat the apples.
Preheat the oven to 400 degrees, rack in the middle position.
When your puff pastry has thawed, roll half of it out to a 12" square on a floured board. Use a sharp knife to make one horizontal line through the middle of the square and one vertical line through the middle of the square. This will divide it into 4 equal pieces.
Break the egg into a cup. Add 1 TBS of water and whisk it up. This will be your egg wash.
Line a cookie sheet with parchment paper.
Transfer one squareof puff pastry dough to the cookie sheet. Use a pastry brush to brush the inside edges of the square with the egg wash. THis will make the edges stick together when you fold the dough over the apples.
Withe a slotted spoon, pick up about 1/2 cup of the filling (1/4 c. for smaller turnovers) and place it in the center of the square. Pull one corner of the square over the filling to the opposite corner of the square, forming a triangle. Press the edges together. Use the tines of a fork to seal the edges together. Coat the top of the turnover with egg wash, using a pastry brush.
Cut two slits in the top of the turnover with a sharp knife. The slits should be about an inch long. Follow the same procedure to fill and seal the remaining turnovers.
Bake your turnovers at 400 degrees for 25 minutes, or until they're golden brown on top. Remove the cookie sheet to a wire rack and let the turnovers cool for 5 minutes. Then pull the parchment paper and the turnovers off the cookie sheet and onto a wire rack.
These are delicious eaten while slightly warm, also good cold. If any are left over wrap them loosely in wax paper and keep them in a cool place. The next day you can reheat them in the oven.