September's bonus recipe for Barefoot Bloggers was chosen by Anne of Anne Strawberry. At first I thought I wouldn't make it because it's been so hot, but it cooled down just enough over the weekend for me to try it out. These are super simple to make and tasted really good, but I think I used a little too much orange juice in mine. They were more like Orange-Apple Turnovers. This recipe makes more filling than you will need for the turnovers so cook the rest of it down and spoon it over some vanilla honey ice cream. Yum! Check out how the other turnovers *turned out* here.
(Adapted from Ina Garten)
1/2 teaspoon grated orange zest
1 1/2 tablespoons freshly squeezed orange juice
1 Granny Smith apple
1 1/2 tablespoons dried cranberries
1 tablespoon sugar, plus extra to sprinkle on top
2 dashes cinnamon
1 dash nutmeg
Pinch kosher salt
1/2 package puff pastry, defrosted
1 egg beaten with a splash of water for egg wash
Preheat the oven to 400 degrees.
Combine the orange zest and orange juice in a bowl. Peel, quarter, core, and dice the apple. Immediately toss the apple with the zest and juice to prevent it from turning brown. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt.
Cut the sheet of puff pastry into four equal squares. Brush the edges of each square with the egg wash and neatly place about a large spoonful 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.