[donotprint]As much as I am not quite ready to face it, Rosh Hashanah is right around the corner and it is time to start posting some of my new Rosh Hashanah recipes for this year. I had grand visions of being so prepared this year that I would have everything made and in the freezer by now but my Rosh Hashanah cooking is currently on hold until after my son’s birthday party this weekend. We will see how much gets done next week.
In the meantime these apple and honey turnovers are a good way to start getting in the mood for a sweet new year. I developed them to include in Kosher Eye’s line up of holiday recipes. It is worth checking out, there are some recipes (not only desserts but main courses too) that I can’t wait to try. These tarts are light and flaky and just sweet enough to be satisfying without being cloying. It is embarrassing how fast the entire batch disappeared around here. They make a light dessert but would also be a wonderfully festive holiday breakfast.
Apple and Honey Turnovers
1 (17 oz) package puff pastry, thawed
5 granny smith apples, peeled, cored and coarsely chopped
2 tablespoons margarine or refined coconut oil
2 tablespoons apple juice concentrate, thawed
2 tablespoons honey
1 egg, beaten with a bit of water
Additional honey for serving
Combine the apples, margarine or oil and apple juice concentrate in a large sauce pan. Cook over medium-high heat, stirring frequently, until the apples soften and the liquid evaporates, approximately ten minutes. Stir in the two tablespoons of honey and cook for one minute more. Remove from heat.
Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
Roll out one piece of puff pastry on a lightly floured piece of parchment paper until it is approximately 10 x 15. Lift it a few times while rolling to make sure it is not sticking. Cut the dough into 10 even rectangles.
Place a heaping tablespoon of filling on one piece of dough. Make sure to leave a ¾ inch border on each side of the filling. Brush the border around the filling with the egg wash. Top with another piece of dough. Using a fork crimp the edges to seal the dough together. Transfer to prepared baking sheet. Using a sharp knife slice a vent in the top. Repeat with the remaining pieces of dough to make five turnovers. Repeat with the remaining sheet of puff pastry.
Brush the tops of the pastry with the egg wash. Place the baking sheets in the oven and bake until puffed and golden brown, approximately 14-16 minutes.
Remove from the oven. Drizzle honey on the plates or brush the tops of the turnovers with additional honey right before serving.