Apple and Cherry Turnovers 6.14 You've Been Gilmored

“You’ve been in there an hour. What are you doing?” “Facial exercises. The younger I look, the younger you look.” “Oh good point. Hey, do we want the apple turnovers or the cherry?” “Yes.”

Ingredients: 

For the apple turnovers: 

• ⅓ cup brown sugar

• 3 tbsp butter

• 4 gala apples, peeled, cored, and diced

• 1 tsp vanilla 

• ½ tbsp ground cinnamon

• 1 tsp nutmeg

• ¼ tsp ground cloves

• 1 sheet puff pastry

• 1 egg, beaten

For the cherry turnovers: 

• 1 cup cherries, sliced in half and pitts removed

• ½ cup granulated sugar

• ½ tbsp lemon juice

• 1 tsp vanilla 

• 1 sheet puff pastry

• 1 egg, beaten

For the icing: 

• ¾ cup powdered sugar

• 3 tbsp heavy cream

• ½ tsp vanilla 

Directions: 

For the apple filling: 

1. Place a medium saucepan over medium heat. Add the brown sugar and butter and stir to combine. Once the butter has melted, add in the apples, vanilla, cinnamon, nutmeg, and cloves. 

2. Let the filling simmer for 7-10 minutes or until the apples soften, stirring occasionally to prevent burning. 

For the cherry filling: 

1. Place a medium saucepan over medium heat. Add the cherries, sugar, lemon juice, and vanilla then stir to combine. 

2. Let the filling simmer for 7-10 minutes or until the cherries burst, stirring occasionally to prevent burning. 

To make the turnovers: 

1. Preheat the oven to 420 degrees F. 

2. On a lightly floured surface, roll out the puff pastry sheets to make a 12 x 12 inch square. 

3. Using a pizza cutter or sharp knife, cut 9 even squares out of each puff pastry sheet. 

4. Add about a tablespoon or two of the apple filling to one side of a dough square, keeping at least an inch of space away from the edge of the square. 

5. Lightly brush the egg across the edges of the dough square. Fold the square in half at the diagonal to make a triangle shape. 

6. Repeat steps 3 and 4 for the remaining apple turnovers and again for the other pastry sheet, using the cherry filling. 

7. Brush the turnovers with the egg wash before placing on a baking sheet lined with parchment paper. 

8. Bake at 400 F for 15-20 minutes or until the pastry is golden brown. 

9. While the turnovers are baking, make the icing by mixing the powdered sugar, cream, and vanilla together in a small bowl. 

10. Once the turnovers have baked, drizzle them with the icing. 

While Lorelai, of course, just heated microwaveable turnovers, I had to make homemade versions. These are “semi-homemade” because I did cheat a little and use store-bought puff pastry, but when you don’t have time for lamination, this is honestly the way to go. I did make my own filling with fresh fruit, and these turnovers make the perfect fall treat! I agree Rory, if given the option, why not both?

Happy cooking from the Hollow!

If you missed my last encore dish, catch up here!