Savoring Time in the Kitchen: Apple and Cheese Turnovers

fitlife September 27, 2014 3 min read

My first official dessert of autumn! I knew it had to be something with apples. Apple and spice and every nice, you know. An absolute must at this time of year.

What is your favorite kind of apple? I love an apple that is sweet and juicy and has a lot of crunch. I usually pick Fuji, Braeburn or Honey Crisp. I still haven’t tried the new Sweet Tango yet. I was thrilled to see organic Honey Crisp apples at the market this week. I do try my best to avoid the “Dirty Dozen”.

These little turnovers, or hand pies as people like to call them now, are made with store bought puff pastry, a perfect example of easy and delicious! With the addition of Farmers’ Cheese, they become a tasty twist on a blintz.

This was the first time I had baked with Farmers’ Cheese (dry curd). It tastes like a cross between cream cheese and ricotta cheese, flavor and texture-wise so don’t be put off by the itsy-bitsy curds in the filling. It tastes delicious!

The original recipe calls for 1 lb (or 2 sheets of puff pastry). If you use only one sheet of puff pastry you can make six turnovers, which I did for just my husband and myself. I’m going try and freeze a couple to reheat on Sunday morning. They would make perfect picnic food for a trip to a park or to the country to see the fall colors.

My husband and I recently returned from attending a wedding near Atlanta, Georgia for the daughter of very good friends. While there, we did some sight-seeing in and around Atlanta. One of the most impressive of the places we visited was The Atlanta Botanical Gardens. Those of you who have followed me for a while know that I am an avid gardener. The living sculptures at the Atlanta Botanical Gardens were just amazing and are so well maintained and beautiful. Here are just a few of the many photos I took.

At the top is the Earth Goddess. She is 25 feet tall and a waterfall flows from her hand. Her tresses are real plants and are tended to and changed regularly. Below her are a gorilla and cobra, both made with living plants and 10-20 feet tall. There are many more amazing living sculptures like this throughout the gardens. I highly recommend a visit to the Atlanta Botanical Garden.

Adapted from Food and Wine

Printable Recipe

SERVINGS: makes 12 hand pies (can be easily halved by using only 1 sheet of puff pastry – roll out to 8 x 12 and cut 6 squares)

These turnovers or hand pies have a filling that combines tart and sweet apples with farmer cheese and cinnamon.

1 1/2 tablespoons all-purpose flour, plus more for dusting
1 pound puff pastry (2 sheets)
2 Honey Crisp apples, or apples of your choise, coarsely grated (I used the large holes on a box grater)
3 tablespoons sugar, plus more for dusting
1/2 cup farmer cheese (most well-stocked stores carry it in tubs). See Note*
1/8 teaspoon cinnamon

1/8 teaspoon nutmeg (optional – my addition)

Pinch of salt
1 large egg, beaten

On
a lightly floured work surface, roll out the pastry into 2 8 x 12 rectangles and cut out twelve (6 per sheet) 4-inch squares. Transfer the squares to a
baking sheet and freeze until firm, 10 minutes. In a bowl, toss the
apples with the sugar, farmer cheese, cinnamon, salt and 1 1/2
tablespoons of flour.

Preheat the oven to 375°. Line 2 baking
sheets with parchment paper. Brush the edges of the squares with the egg
and mound 2 tablespoons of the apple filling on each one. Fold to form
triangles and press to seal. Freeze until firm, about 15 minutes.

Using a fork, crimp the edges of the triangles. Brush the tops with
egg and sprinkle with sugar. Cut 3 small slits in each to release steam.
Bake until golden and crisp, about 30 minutes, shifting the pans front to back halfway through. Let cool, then serve.

*I’ve read
that you can use small curd cottage cheese in place of Farmers Cheese.
Just drain it very well and then pulse it in a food processor for a
creamier texture.