Friday Favorites: Pastries!

Somehow over the years I've really grown to love baking.  However, in the things that I make, I much prefer creation on a whim instead of exactness and measurements, which is something that baking usually requires.  Yet, it usually seems to work out just fine for me if I just "measure loosely."  I also like things to be easy.  So, I have yet to make my own pastry dough.  (It's on the bucket list!)  I have no problem with the frozen pastry dough, and it saves me tons of time.  Just put a little egg wash on the top, and voila!  You have some amazing, comfort food in half an hour.

Start with fresh ingredients for your filling

Add some spice for flavor and that homey feeling

Everything's better in pastry dough

Hot out of the oven and oozing with goodness

Leftovers make everyone happy

You know you had fun in the process when you made a big mess

Ingredients:

• 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 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

Directions:

* Preheat the oven to 400 degrees F.

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

* 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.

* 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 greased sheet pan. 

* Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. 

*Serve warm or at room temperature.

(Recipe from Barefoot Contessa)