Apple Turnovers

Equpiment

Parchment paper, cookie sheet, small mixing bowl, cutting board, paring knife, small saucepan, cup measures.

Ingredients

• 1/2 cup raisins
• 2 cups peeled apples, diced
• 1/3 cup chopped pecans
• 1/8 cup sugar
• 1/8 cup dark brown sugar, loose
• 1/4 teaspoon ground cinnamon
• dash ground nutmeg
• 2 sheets frozen puff pastry -- thaw for 40 minutes
• 1 large egg
• 1 tablespoon water

Instructions

1. Plump the raisins in boiling water to cover while you prepare the apples. Boil the water in the small saucepan, add the raisins, and then leave it on with a super-low flame.
2. Combine the apples, nuts, sugar, cinnamon and nutmeg in the bowl and toss well. Drain the plumped fruit, stir it in with the other ingredients, and let their flavors marry while you prepare the pastry.
3. Preheat the oven to 425 degrees.
4. On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square. Leave them folded up and just try to roll them as close to square as you can. They'll probably still be a little rectangular.
5. Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all.
6. Place 1/3 cup of fruit filling in the center of each rectangle, with the longer sides at the top and bottom, and the shorter sides at the left and right. Moisten the edges, fold each side over the in thirds, and press to seal. Crimp the top and bottom edges closed with the tines of a fork. Repeat with the remaining turnovers and chill thoroughly.
7. Line the cookie sheet with parchment paper, and place the turnovers on the paper.
8. Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides.
9. Bake until they are puffed and golden, about 20 minutes.