Thursday, September 18, 2008

Aussie Apple Turnovers - A Barefoot Challenge

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.


Tami said...

Yours turnovers looks wonderful! And thanks for the really interesting info about the creation of the Granny Smith apple :)

Andrea said...

Your turnovers look so puffy and perfect! How neat that this was your first time trying a turnover, they are such a common treat over here. I'm so glad you liked them! I had no idea about the Granny Smith apple originating in Australia, how what a neat piece of information and history! I just love learing little facts like that, thanks :)

Natashya said...

Great looking turnovers, so puffy and crisp.
I love the info re the granny smith apples. I proudly told hubby your story so I could look learned in the ways of apples.(!)

Cathy said...

". . . a delight from beginning to end . . " that sums it up perfectly, Suzie! Your picture is just beautiful -- it totally captures the scrumptiousness of these little treats. I loved reading the history of the Granny Smith -- I will never eat one again without thinking of your great country!

Anne said...

I'm so glad you liked them- they look perfect! That was interesting about the Granny Smith apples, too, I love them!

Anonymous said...

Oh, those look wonderful! I don't know how you got 8 out of it. I couldn't get my dough to really roll out though. Thanks for the background on Granny Smiths... very cool.

Maria said...

Your turnovers look great!!

Esi said...

They look great! I had no idea about the history of the Granny Smith :)

Christine said...

I love how puffy your turnovers are! Your turnovers look so much better then mine! Great job!

webbie said...

They look amazing, and the picture is breathtaking. I, too, am a Granny Smith fan. So glad you enjoyed your first turnovers.

Debinhawaii said...

Next time I am buying the pre-rolled! Your turnovers look beautiful. I'm glad you liked them!

Summer said...

They look delicious! They must have been delicious with the cream. I love the history of the Granny Smith apple too, thanks!

Aggie said...

Gosh these look so crisp and delicious! I can imagine how wonderful that filling must taste too!