Thursday, February 17, 2011

Apple Rosemary Turnovers with Honey

I made these turnovers as a surprise Valentine’s Day breakfast for hubby. Needless to say the golden brown mounds of sweet, baked apple goodness had the desired effect on my honey—enough said!

1 large Apple, about 8-10 oz [225gm] (peeled, cored and cut into 1/4-inch dice)
4 tbsp Honey
1/4 tsp Vanilla extract
1/4 tsp fresh Rosemary (minced)
1/8 tsp freshly grated Nutmeg
1/8 tsp ground Cardamom
1 tbsp Flour
pinch Salt
1 egg (lightly beaten with 1 tbsp water)
1 sheet frozen puff pastry or phyllo dough (thawed)
  1. Preheat oven to 375° F. 
  2. In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, cardamom, flour and salt. Set aside.
  3. On a lightly floured surface, unfold the sheet of puff pastry. Trim pastry to a 16- x 8-inch rectangle. Cut the sheet into eight 4- x 4-inch pieces.
  4. Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4-inches around all sides. Using a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.
  5. Fold each piece to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg wash. Slice a few small slits on the top of the turnovers to allow steam to escape. 
  6. Place the turnovers on a lined baking sheet and bake for 25-30 minutes, until the tops are golden brown. 
[Makes 8 turnovers]

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