This recipe comes to us from David Misenheimer, the star of Chatham Marketplace’s in-house baking department. Give this recipe a try, and come by the Marketplace for some of his other delicious cookies, brownies and other treats, with gluten-free and vegan options.
Apple Cherry Turnovers – Makes 8 turnovers
Ingredients
Filling:
- 2-3 Granny Smith apples – peeled, cored and sliced
- 1⁄2 cup dried tart cherries
- 1 Tbsp butter
- 1⁄2 cup brown sugar
- 1⁄2 tsp ground cinnamon
- 1⁄2 Tbsp cornstarch
- 1⁄2 Tbsp water
- Optional: chopped walnuts
Pastry:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter (8 oz weight)
- 1⁄2 cup ice water
Directions:
-
Filling – Melt butter in a large skillet over medium heat. Place apple slices into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, cinnamon, and dried cherries, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1⁄2 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.Prepare Pastry – In a small bowl, combine flour and salt; cut in 1⁄2 cup (4 oz) butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12×12-inch square. Cut remaining 1⁄2 cup butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of square to within 1⁄2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 12×4-in. rectangle. Roll dough into a 12×12-in. rectangle. Repeat steps of butter layering and dough folding, ending with a 12×4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes.Roll dough into a 12×12 in. square. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour.Unwrap dough, cut in half to make it easier to work with. Roll out 1⁄2 of dough into a rough square slightly larger than 10×10 in., cut off edges and work trimmed pieces back into the square with your fingers to even up the edges to make it 10×10 in., cut into four 5×5 in. squares. Repeat with other 1⁄2.
Preheat Oven – Put oven rack in lower third of oven and preheat to 400 degrees F. Place parchment baking paper onto a large baking sheet or butter the sheet.
Make Turnovers – Whisk together the egg and water in a small bowl and sit aside. Spoon 1⁄4 cup filling onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together with a fork to seal. Place turnovers on the baking sheet, leaving about 1 inch between them. Brush egg mixture onto the top of each turnover, being sure to cover the edges to help seal them. With a small sharp knife, cut 3 small steam vents in the top of each turnover. Bake for 25 minutes in the preheated oven, until turnovers are lightly browned. Let cool for at least 15 minutes before eating.
