Apple and Cherry Turnovers

David and I made these lovely turnovers for our Christmas breakfast in Ireland.  Turnovers are wonderfully easy–just defrost a package of frozen puff pastry, cook some fruit down, fill, fold, seal, and bake.  But don’t worry, I also took pictures 🙂

Before you do anything, get the puff pastry out of the freezer and let it start defrosting.  It’ll take about 30 minutes.  We used a combination of apples and fresh cherries, mostly because that’s what was on sale at the Tesco.  It turned out to be a really great combination, though. I think we had three apples and about a cup of cherries.  Chop your fruit, sauté in some butter, and taste for sweetness.  You might want to add a bit of sugar if your fruit is especially tart.  We also put a little ground ginger and cardamom, just to kick things up a notch.

When your puff pastry is soft enoughto unfold or unroll, spread it out and cut it into squares.  Ours were about 7 inches, I think.  Put a spoonful of filling in the center of your pastry, fold it over into a triangle, and either pinch the edge closed with your fingers, or press it shut with the tines of a fork.  Lay your turnovers on a foil- or parchment-covered baking sheet, prick the tops so the steam can get out, and bake according to the directions on the puff pastry box.  If you want, you could brush the tops with milk or egg wash (an egg beaten with a bit of milk or water).  We didn’t, but it would make them brown a little more nicely.

And that’s it!  See how easy that was?  You should go try it.  And tell me how it goes.  When I have a properly functioning oven again, I really want to try and make puff pastry myself, but for now, cooking in other peoples’ kitchens means frozen pastry for me.  I don’t mind; it’s easy and delicious.  And it’s called hojaldre in Spanish, which comes from the word for leaves, in case you ever have to try and buy it in Spain 😀

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