Barefoot! Apple Blobs
I was super excited about this, as I pretty much love anything apple related in the fall. The recipe was easy to pull together. The only problems I ran into were rolling out the pastry to the required dimensions, then I overstuffed the triangles… so they didn’t look quite right.
If you’re a crisp-apple in your apple pie lover (like I am) this is perfect for you. I love the orange hints in the background of the turnover. It reminds me of my mom’s apple cider… which I’m going to have to make very soon.
Give it a try… you’ll love it!
We halved the recipe, but doubled up on the spices. Of course, since Apple Pie A’La Mode is The Husband’s preferred method of eating apple pie… we topped it with Snickerdoodle Ice Cream.
Ina Garten, The Barefoot Contessa
1 t orange zest
3 T freshly squeezed orange juice
1 1/4 lb tart apples (I used Granny Smith)
3 T dried cherries (I used a berry explosion mix… blueberries, cherries and cranberries)
3 T sugar
1 T flour
1/4 t cinnamon (I used about 1 t)
1/8 t nutmeg (I used about 1/2 t)
Pinch of kosher salt
1 egg, beaten and a little water to make a wash
Preheat the oven to 400 degrees F.Combine the orange zest and orange juice 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 cherries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. 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.
I actually made them into little apple purses… the turnover thing just wasn’t happening in the Cat kitchen that night.
Mosey on over tomorrow for a little talk about identity crisis… and a recipe for Veggie Stuffed Shells!