APPLE AND PECAN TURNOVERS

MAKES 8 TURNOVERS

With the use of frozen puff pastry, turnovers are so easy to make. Just remember to keep the dough chilled at all times while working with it. This recipe may easily be halved. Also, the turnovers may be made in any size for smaller portions or to serve as part of a buffet.

INGREDIENTS

1/4 cup chopped pecans

2-1/2 cups peeled apples, diced

2 teaspoons fresh lemon juice

1/4 cup granulated sugar, or to taste

Pinch of salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon freshly ground nutmeg

2 sheets frozen puff pastry (17.25 ounces), thawed and kept chilled

1 large egg

2 teaspoons water

Granulated sugar for dusting

Toast the pecans in an ungreased skillet over medium heat just until lightly browned. Place the apples, lemon juice, 1/4 cup sugar,salt, cinnamon, cloves, ginger and nutmeg in a medium bowl and toss to combine. Add the pecans and toss again. Set aside.

Preheat oven to 400° F. On a lightly floured surface, roll one pastry sheet to 12x12 inches. Keep chilled while doing the other. Cut each sheet into four 6-inch squares. Place 1/3 cup of the fruit just off center in each square. Don't overstuff, or the seams will not stay closed. With a brush or your fingers, moisten the edges of the pastry with a little water. Fold the pastry over the filling into a triangular shape. Press the edges to seal, then crimp with a fork. Beat together the egg and water. Brush the tops of the turnovers with the egg mixture, then sprinkle with a little sugar. With a small sharp knife, poke a few small holes in the top of each turnover. Place them on ungreased baking sheets, preferably lined with parchment paper. Bake until puffed and golden, changing from one rack to the other after 10 minutes, for 20 to 25 minutes. Serve warm or room temperature, with optional whipped cream or ice cream on the side.

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