August

August

November 14, 2011

Apple Orchard Taste!

New England's finest tart and juicy apples, laced with a sprinkling of cinnamon can be found in a jar! Yes, that's right! If you cannot make it to visit The Maine House, then we can certainly share those apples with the freshest taste, as if you had picked your very own at the Orchards! I picked up a jar of The Stonewall Kitchen apple pie filling when we were shopping up in Freeport a few days ago! People were everywhere, shopping, eating, arms loaded with shopping bags as they took in the holiday sights and sounds of the season. It was an incredibly beautiful fall day so we felt it was perfect for an excursion through LL Bean...my favorite home store! I treated Darling to a delicious Sunday autumn breakfast of apple turnovers!



Now, all you need is this!



In Order to Create a Fabulous Apple Turnover!
Add a drizzle of Confectioners Icing by mixing
confectioners sugar with a little milk and vanilla!





 If you want to make Apple Turnovers from scratch, then I
highly recommend the ones from Barefoot Contessa!
Takes more time of course, but the end result is divine!




BAREFOOT CONTESSA APPLE TURNOVERS
1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
3 tablespoons 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 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg 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.





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