MARGE'S APPLE TURNOVERS
From Apple Turnover Murder by Joanne Fluke
Hannah's 1 st Note: Marge uses commercial puff pastry dough for her turnover crusts. She says life's too short to spend all day making puff pastry. She buys it frozen in sheets and thaws it as she needs it. One batch makes 8 turnovers, and Marge uses one 17.5-ounce package. Florence down at the Red Owl carries Pepperidge Farm frozen puff pastry dough and it contains 2 sheets.
If you'd rather, you can use pie crust dough. Just remember to roll it out a little thicker than you would for a regular pie since it won't be in a pie pan.
The Crust
One 17.5-ounce package frozen puff pastry dough
1 egg
1 Tablespoon water
White (granulated) sugar to sprinkle on top
Apple Filling:
4-1/2 cups cored, peeled, sliced, and chopped apples (I used 2 large Granny Smith apples and 2 large Fuji or Gala apples)
½ cup sweetened dried cranberries (I used Craisins)
1 Tablespoon lemon juice
1/3 cup white (granulated) sugar
¼ cup flour
¼ teaspoon ground nutmeg (freshly ground is best, of course)
¼ teaspoon cinnamon (if it's been sitting in your cupboard for years, buy fresh!) '
¼ teaspoon cardamom
¼ teaspoon salt
Thaw your puff pastry dough according to package 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 sweetened dried cranberries. Sprinkle the fruit with 1 Tablespoon of lemon juice to keep the apples from browning. Toss the mixture around with 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. (You can use your fingers - ifs easier)
Preheat the oven to 400 degrees E, rack in the middle position.
When your puff pastry has thawed, roll half of it out to a twelve-inch 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 (or nearly equal) pieces.
Break the egg into a cup. Add 1 Tablespoon of water and whisk it up. This will be your egg wash.
Line a cookie sheet with a piece of parchment paper.
Transfer one square of 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.
With a slotted spoon, pick up approximately Vi cup of the filling ('A cup for the 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. (This is a very important step. Not only does it let out the steam when the turnovers bake, releasing a delicious aroma that'll have the neighbors knocking at your door, it also gives everyone a peek at the delicious filling when ifs time to serve dessert.)
Follow the same procedure to fill and seal the remaining three turnovers.
Roll out the second sheet of puff pastry and cut it into squares. Transfer the squares to the baking sheet, and fill and seal the remaining turnovers.
When all the turnovers have been filled, sealed, and brushed with egg wash, sprinkle the tops with white sugar.
Bake your turnovers at 400 degrees F. 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 waiting wire rack.
These turnovers are delicious eaten while slightly warm. They're also good cold.
If any turnovers are left over (fat chance at my house!) wrap them loosely in wax paper and keep them in a cool place. The next day you can reheat them in the oven.
From Apple Turnover Murder by Joanne Fluke
Hannah's 1 st Note: Marge uses commercial puff pastry dough for her turnover crusts. She says life's too short to spend all day making puff pastry. She buys it frozen in sheets and thaws it as she needs it. One batch makes 8 turnovers, and Marge uses one 17.5-ounce package. Florence down at the Red Owl carries Pepperidge Farm frozen puff pastry dough and it contains 2 sheets.
If you'd rather, you can use pie crust dough. Just remember to roll it out a little thicker than you would for a regular pie since it won't be in a pie pan.
The Crust
One 17.5-ounce package frozen puff pastry dough
1 egg
1 Tablespoon water
White (granulated) sugar to sprinkle on top
Apple Filling:
4-1/2 cups cored, peeled, sliced, and chopped apples (I used 2 large Granny Smith apples and 2 large Fuji or Gala apples)
½ cup sweetened dried cranberries (I used Craisins)
1 Tablespoon lemon juice
1/3 cup white (granulated) sugar
¼ cup flour
¼ teaspoon ground nutmeg (freshly ground is best, of course)
¼ teaspoon cinnamon (if it's been sitting in your cupboard for years, buy fresh!) '
¼ teaspoon cardamom
¼ teaspoon salt
Thaw your puff pastry dough according to package 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 sweetened dried cranberries. Sprinkle the fruit with 1 Tablespoon of lemon juice to keep the apples from browning. Toss the mixture around with 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. (You can use your fingers - ifs easier)
Preheat the oven to 400 degrees E, rack in the middle position.
When your puff pastry has thawed, roll half of it out to a twelve-inch 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 (or nearly equal) pieces.
Break the egg into a cup. Add 1 Tablespoon of water and whisk it up. This will be your egg wash.
Line a cookie sheet with a piece of parchment paper.
Transfer one square of 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.
With a slotted spoon, pick up approximately Vi cup of the filling ('A cup for the 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. (This is a very important step. Not only does it let out the steam when the turnovers bake, releasing a delicious aroma that'll have the neighbors knocking at your door, it also gives everyone a peek at the delicious filling when ifs time to serve dessert.)
Follow the same procedure to fill and seal the remaining three turnovers.
Roll out the second sheet of puff pastry and cut it into squares. Transfer the squares to the baking sheet, and fill and seal the remaining turnovers.
When all the turnovers have been filled, sealed, and brushed with egg wash, sprinkle the tops with white sugar.
Bake your turnovers at 400 degrees F. 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 waiting wire rack.
These turnovers are delicious eaten while slightly warm. They're also good cold.
If any turnovers are left over (fat chance at my house!) wrap them loosely in wax paper and keep them in a cool place. The next day you can reheat them in the oven.
