Tuesday, November 26, 2013
Rosemary Apple Turnovers with Honey
In an effort to use up more rosemary, I made these rosemary apple turnovers from The Kitchn that had been sitting in my list of bookmarks for a while. I’m not sure why I never got around to making them before; all I know is that I feel like I’ve lost precious time with them! They were absolutely fantastic, and just what I wanted for my 1,100th post (already?). They were going like hotcakes, and the only reason they lasted more than 24 hours is because I made sure to save the last one for the Engineer after he came home from work the second day (it was torture staring at it on the baking sheet). They were great as dessert and breakfast, so they would be lovely for a holiday brunch. Plus, they are incredibly easy to make! I made a little more filling, and had the intention of making a double batch, since the recipe calls for 1 sheet of puff pastry and my box of Pepperidge Farm had 2 sheets. However, since the recipe didn’t call for rolling out the sheets of pastry, just unfolding them, it turns out that I needed the whole box for one batch of 8 turnovers. I did put a bit more than a spoonful of filling in each, though, and I recommend it. You could use maple syrup instead of honey, too.
1 recipe single pie crust, chilled* or 1-2 sheets puff pastry, thawed (see note above)
1 large apple, about 8-10 oz., peeled, cored and cut into ¼-inch dice (I used two small apples)
2 Tbsp. honey
¼ tsp. pure vanilla extract
1/8 tsp. minced fresh rosemary (I used a little more)
1/8 tsp. freshly grated nutmeg
1 Tbsp. all-purpose flour
1 pinch salt
1 egg, lightly beaten
Preheat oven to 375 °F.
In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, flour, and salt. Set aside.
On a lightly floured surface, roll out the pie crust out to a 17- x 9-inch rectangle. (If using puff pastry, unfold the sheet.) Trim to a 16- x 8-inch rectangle (which, for me, was 2 sheets). Cut the sheet into eight 4- x 4-inch pieces.
Place a generous spoonful of the apple mixture in the center of each square, leaving at least ¾-inches around all sides. Using a finger or a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.
Fold each piece to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg wash. Slice a few small slits in the top of the turnovers to allow steam to escape.
Place the turnovers on a lined baking sheet and bake for 25-30 minutes, until the tops are golden brown.
*If you’re going to use pie crust, I’d recommend this one, though personally I loved the puff pastry.