This week's Barefoot Challenge was a delight from beginning to end! I had never made (or even eaten) turnovers before now, but I loved the thought of doing something with Granny Smith apples. In my opinion, Granny Smiths are the best apples - a beautiful green, they manage to be tart, sweet and crunchy all at the same time. My fruit bowl is rarely without them. The recipe was also easy, quick and delicious. I used pre-rolled sheets of pastry, which made the process very quick. I loved the idea of using orange juice to stop the apple flesh browning (in other apple recipes I have used lemon juice, but orange juice is definitely a better choice). My only issue was that I couldn't find dried cherries so left them out. I also halved the recipe, which, in true Ina-fashion still made eight turnovers. The end result was thoroughly enjoyed warm with double cream, and will definitely be made again.
I have also done a little research for any of you that might be interested. Unknown to many, the Granny Smith is an Australian apple, thrown up originally as a chance cross-fertilisation in the Sydney apple orchard of Maria (Granny) Smith. This happened in 1868 possibly as an unplanned cross between French crab apples and Rome Beauty apples. After the death of Granny Smith in 1870, local orchardists continued to cultivate the Granny Smith apple, eventually commercialising and exporting it. Ryde Council (not far from here) still has a Granny Smith festival in October every year.
This week's Barefoot Bloggers challenge was a bonus chosen by Anne at Anne Strawberry. Thanks Anne - what a great choice. Take a look at what everyone else did here.
adapted from The Barefoot Contessa on the Food Network
1 tsp grated orange zest
3 tbls freshly squeezed orange juice
600g Granny Smith apples (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar,
Demerara sugar to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
2 sheets frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 200C. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 2cm 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.
Lightly flour a board. Lay on it the puff pastry sheets. 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.