Contributed By Marissa Bognanno, Professional Chef & Zumba Instructor, and Author of The Boot Blog
Times have changed and internet at the castle is a thing of the past. Some coffee bars in town are even getting on the Wi-Fi train! Even with the advances, I still rely on my Sunday Skype dates with my friends (Brittany) to give me an extra dose of what I’m missing. This week interspliced with the pop culture tidbits was this recipe, that Britt said I had to make.
(based on this recipe)
1 teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice
1 tablespoon orange marmelade
2 apples, peeled cored and diced
2 tablespoons dried cranberries
1 tablespoon light brown sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1 sheet puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F. Combine the orange zest, orange juice and marmelade in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll the sheet of puff pastry to a 12 by 12-inch square. Cut the 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 sheet pan lined with parchment paper. 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.