This apple honey turnover makes a dessert that’s both tender and flaky and uses all-natural honey Bee Well Honey.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings | servings |
Ingredients
- 1 tsp Grated orange zest
- 3 tbsp Freshly squeezed orange juice
- 1 1/4 lbs Tart apples
- 3 tbsp Dried cherries
- 3 tbsp Bee Well Honey
- 1 tbsp All-purpose flour
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground nutmeg
- Pinch kosher salt
- 1 package Frozen puff pastry, defrosted 17.3 ounces, 2 sheets
- 1 Egg, beaten with 1 tbsp water for egg wash
Ingredients
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Instructions
- Preheat the oven to 400 degrees F.
- Combine the orange zest and orange juice 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 cherries, honey, flour, cinnamon, nutmeg, and salt.
- Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each 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.
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