Recipe - Big Apple Turnovers

3 tablespoon Golden raisins
2 tablespoon Dark rum
1 One fourth pound Firm; tart apples, peeled,
cored and cut into 1/2"
slices
1 tablespoon Unsalted butter
3 tablespoon Granulated sugar
One half teaspoon Ground cinnamon
One half teaspoon Grated lemon zest; (up to
3/4)
1 Recipe Quick Puff Pastry
Dough; (Recipe Above),
chilled
1 tablespoon Ground nuts; (almonds,
pecans or walnuts)
1 lg Egg; beaten with 1 T water
Superfine sugar; (optional,
for sprinkling)

From "The Neighborhood Bakeshop" by Jill Van Cleave

1. Combine the raisins and rum in a small dish and set aside to soak for at
least 20 minutes.

2. Combine the apples and butter in a skillet over medium heat. Add the
granulated sugar and cinnamon. Cook, stirring occasionally, until the
apples are soft, but not mushy, 12 to 15 minutes. Drain the raisins well
and add to the cooked apples along with the lemon zest. Set aside to cool
completely. (If making in advance, cover and refrigerate the filling until
ready to use.)

3. On a lightly floured work surface, roll out the dough into an 18 x
12inch rectangle and cut into six 6inch squares. Fill each square with
1/3 cup of the apple filling and sprinkle with One half teaspoon of the nuts.
Brush the edges of each pastry square with the egg and water wash. Grasp
one corner of each square and fold it over the filling to the opposite
corner, making a triangle. Press the edges together with a fork to seal and
transfer the triangles to a baking sheet lined with parchment paper. Brush
exposed dough with the wash and set aside for 30 minutes. (plm: I
refrigerated during this time.)

4. Preheat the oven to 400F.

5. Brush the turnovers again with the wash. Sprinkle evenly with superfine
sugar, if desired. Poke 3 holes in the top of each with a fork. Bake for
about 25 minutes, until golden and crisp.

6. Remove the turnovers to wire racks to cool. Serve warm or at room
temperature.

Posted to TNT Recipes Digest by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Apr 03, 1998