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Monday, April 4, 2011

Rosemary Apple Turnovers

It was finally warm this weekend - - we were up to over 80 degrees on Friday - - whoo hoo hoo. Miss No-No and I hot-footed it down to the beach while we still could. We collected shells, found a purple star fish, and got splashed by the waves. I'm glad we got that time in because it's supposed to only be in the high-60s for the whole coming week.

Mr. No-No, Miss No-No, some family and friends and I recently went for brunch at this great restaurant awhile back. Of course, this place had the most awesome dessert bar... I mean maybe 30 feet of desserts. Everything was chocolate and cheesecake and overly sweet - - and too much for 11 am, but Mr. No-No discovered these wonderful rosemary apple turnovers. They were sweet enough to "technically" be called dessert, but not so sweet that you would kill yourself just having some.
After some searching on the net, I found this recipe from The Kitchn that replicated them beautifully (of course, and as usual, I modified the recipe slightly to fit my own needs!)...and, I must say, they were so incredibly easy, I will be making them often as a sweet treat. Mr. No-No was quite pleased with the results, too!
These are good enough to serve to company - - and you won't have to slave in the kitchen because they just take a minute to throw together and the rest is just cooking time....ahhh! My kind of recipe!

Rosemary Apple Turnovers
makes 8

1 sheet puff pastry, thawed
1 large apple, peeled, cored & cut into 1/4-inch dice
2 tablespoons agave nectar
1/4 teaspoon pure vanilla extract
1/8 teaspoon minced fresh rosemary
1/8 teaspoon freshly grated nutmeg
1 tablespoon all-purpose flour
pinch salt
egg replacer equal to one egg

Preheat oven to 375° F.
In a bowl, combine the apple, agave nectar, vanilla, rosemary, nutmeg, flour, and salt. Set aside.
On a lightly floured surface, unfold puff pastry sheet sheet. Cut the sheet into eight 4- x 4-inch pieces.
Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4-inches around all sides. Using a finger or a pastry brush, gently apply a coat of the egg replacer mix to the exposed border of the pastry (This will be the glue that helps seal it shut).
Fold one corner of the rectangle piece up (to meet the opposite corner) to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg (replacer) wash. Slice a few small slits in the top of the turnovers to allow steam to escape.
Place the turnovers on a lined baking sheet and bake for 25-30 minutes, or until the tops are golden brown.

More later!!! :)