apple turnovers

When I first arrived in Barletta in 2008, Wi-Fi only existed in the park of the medieval castle (go figure, right?), Facebook was something Americans used, but what was it really? and touch screen anything had yet to be released. I would go to the castle and sit on a park bench with the old men feeding pigeons and connect just long enough to write out a quick blog post and email my family. It was hardly enough time to delve into the American pop culture I was missing out on, and my poor friends had to explain everything to me from Sarah Palin to that Beyonce song, “Single Ladies.”

Times have changed and internet at the castle is a thing of the past. Some coffee bars in town are even getting on the Wi-Fi train! Even with the advances, I still rely on my Sunday Skype dates with my friends (Brittany) to give me an extra dose of what I’m missing. This week interspliced with the pop culture tidbits was this recipe, that Britt said I had to make. 

Apple Turnovers

(based on this recipe) 

1 teaspoon grated orange zest

1 tablespoon freshly squeezed orange juice

1 tablespoon orange marmelade

2 apples, peeled cored and diced

2 tablespoons dried cranberries 

1 tablespoon light brown sugar, plus extra to sprinkle on top

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch kosher salt

1 sheet puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F. Combine the orange zest, orange juice and marmelade in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll the sheet of puff pastry to a 12 by 12-inch square. Cut the 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.

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A pop culture update and little apple pies for breakfast? Thanks technology!