Apple Turnovers

Last weekend, Aves and I went to Christopher for a weekend at Baba and Papaw's house. Two full days of sweatpants lounging, extra sleep, and home cooking (that didn't require me to lift a finger) definitely hit the spot. Jude made these wonderful homemade apple turnovers for breakfast on Saturday. They were huge and fluffy and incredibly delicious. They beat the pants off the store bought kind. If the store bought kind wore pants.

Apple Turnovers [recipe from Barefoot Contessa]
-1 teaspoon grated orange zest
-3 tablespoons freshly squeezed orange juice
-1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
-3 tablespoons dried cherries
-3 tablespoons sugar, plus extra to sprinkle on top
-1 tablespoon all-purpose flour
-1/4 teaspoon ground cinnamon
-1/8 teaspoon ground nutmeg
-Pinch kosher salt
-1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
-1 egg beaten with 1 tablespoon water, for egg wash

1. Preheat the oven to 400 degrees F.

2. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

3. Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

4. Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed.

5. Serve warm or at room temperature.