Saturday, September 12, 2009

Golden Delicious Apple and Cheddar Turnovers with Dried Cranberries

I have been drooling over the recipes in the October 2009 issue of Bon Appétit magazine- especially in the ”Consider the Apple” section that is filled with unique and delicious recipes with one of our favorite fall fruits. I love apple wedges and sliced, sharp cheddar cheese as a snack, so when I saw this recipe, I wanted to give it a try. I’m also a puff pastry virgin (and I love trying new things in the kitchen), so away I went!

This was a very easy recipe- blend 6 ingredients, place in puff pastry sheets, and then bake. Since my DB devoured this and that bread in a matter of a few days, I was ready to try baking this recipe this weekend.

This tasted and looked like it came out of a restaurant- I was so pleased! The flaky puff pastry sheets were so easy to use (and reminded me of phyllo dough)- it took more time baking in the oven than for me to prep it. The apples were tender yet still held their shape with a slight hint of maple syrup, and the walnuts and Craisins additions gave it great flavor and crunch... and what about the cheese?? I was nervous since I had never made a sweet dessert dish with cheese, but I really enjoyed the pairing! It may look like a lot of cheese, but it's not overwhelming (at all) in flavor- I may increase the amount of cheese next time. Try this combo for your next dessert!!

2 medium Golden Delicious apples, peeled, halved, cored, cut into ½-inch cubes (~2-1/2 cups) (I used Gala apples)
1-1/2 cups (loosely packed) coarsely grated extra-sharp cheddar cheese (I used sharp cheddar)
¼ cup pure maple syrup
¼ cup chopped walnuts
¼ cup sweetened dried cranberries (I used Craisins)
Pinch of salt
17.3-oz package frozen puff pastry (2 sheets), thawed
1 large egg, beaten with 1 tsp water to blend (for glaze)

1. Toss first 6 ingredients (apples through salt) in medium bowl to blend. (Do ahead: Can be made 2 hours ahead. Cover and chill.)
2. Position 1 rack in top third, and 1 rack in bottom third of oven; preheat oven to 400 degrees.
3. Line 2 large rimmed baking sheets with parchment.
4. Roll out 1 puff pastry sheet on lightly floured surface to 11” square.
5. Using a 5- to 5-1/2 inch plate or bowl as a template, cut out 4 rounds from pastry.
6. Transfer pastry rounds to 1 baking sheet, spacing apart. Repeat with second pastry sheet, placing rounds on second baking sheet.
7. Spoon filling onto half of each pastry round, dividing all of filling among rounds.
8. Brush edges of pastry lightly with some of egg glaze.
9. Fold plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal.
10. Using tip of small sharp knife, cut (2) ½-inch-long slits in top of crust on each turnover.
11. Brush tops with egg glaze, then sprinkle with sugar.
12. Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crusts, about 25 minutes.
13. Carefully run metal spatula under turnovers to loosen and transfer to racks to cool slightly.
14. Serve warm or at room temperature.

Yields: 8 turnovers
Source: Bon Appetit- October 2009, p.112


Anonymous said...

Wow! This looks delicious! I've never tried the infamous cheddar/apple combination, but I may have to try this for the hubs and I. :)

Kelsey Jean said...

I made this, too, last weekend and they were so good! But I found it made WAY too much filling, and I actually think I'm going to up the amount of cheese in it next time. I'm thinking a thin slice of cheddar cheese with thin slices of apple layered on top of it next time. I really like the addition of maple syrup.

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