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Monday, December 24, 2012

Apple Walnut Gorgonzola Turnovers Recipe


Ingredients

  • 1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh)
  • 1/2 cup chopped walnuts
  • 1/4 cup crumbled gorgonzola cheese
  • 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
  • 2 Tbsp honey
  • 2 7-ounce prepared puff pastry sheets (total 14 ounces)
  • 1 egg, beaten     
  •  

    Method:

  • 1 Place chopped apples in a bowl, microwave on high heat for 5 minutes    until apples are cooked through. Remove from heat and let cool. Drain excess moisture. Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. (Note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.)  
2 Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.



3 Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares (a pizza slicer works great for this). Paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal). Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges. Place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles. Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.
4 Whisk in a half teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze. Place in oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

hicham moutaki

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