Apple Turnovers - cooking recipe

Ingredients

1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 lbs tart apples, such as granny Smith (three 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
1 pinch sea salt
2 sheets frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preparation

Preheat oven to 400.
Combine the orange zest and the orange juice in a bowl.
Peel, core, and core the apples, then cut them into 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.
Flour a board and lightly roll each sheet of puff pastry to a 12 x 12\" square.
Cut each sheet into four smaller squares and keep chilled until ready to use.
When ready, 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 two small slits in each, and bake for 20 min., until browned and puffy.
Serve warm with ice cream or at room temperature.