"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Apple Dried Cherry Turnovers Recipe

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This recipe for Apple Dried Cherry Turnovers, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jasper


1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 pounds tart apples (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra for sprinkling
1 tablespoon all-purpose flour
teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400

Combine the orange zest and orange juice in a medium bowl.
Peel, quarter, and core the apples and then cut them into -inch dice.
Immediately toss the apples with the zest and juice to prevent them 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 x 12-inch square. Cut each sheet into 4 (6 x 6-inch) 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 of the pastry with the tines of a fork.
Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash, sprinkle with sugar, make 2 small slits in each turnover, and bake for 20 minutes, until puffed and browned.
Serve warm or at room temperature.




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