I love Ina Garten (Barefoot Contessa)! Her recipes are always wonderful and she also has a traveling husband who comes home for the weekends. This is another one of her great recipes and easy to boot!
Adapted from Barefoot Contessa.
1 tsp grated orange zest
3 tbs freshly squeezed orange juice
1 1/4 lbs. tart apples such as Empire or Granny Smith (3 apples)
3 tbs dried cherries
3 tbs sugar, plus extra to sprinkle on top
1 tbs all-purpose flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tbs water, for egg wash
Preheat oven to 400F.
Combine orange zest and orange juice in a bowl. Peel, quarter and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.
*I found it easier to build the turnover on the baking sheet instead of transferring to the baking sheet after it was put together.