MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Walnut Gorgonzola Turnovers
Categories: Fruits, Nuts, Pastry, Desserts, Snacks
Yield: 24 Servings

1 1/2 c Apples; peeled, cored,
- chopped (Jonagold, Pippin,
- Granny Smith, Jonathan,
- Golden Delicious,
- or MacIntosh)
1/2 c Chopped walnuts
1/4 c Shredded Gorgonzola cheese
2 ts Chopped fresh thyme leaves
+=OR=+
1/2 ts Dried thyme; crumbled
2 tb Honey
2 (7 oz) prepared puff pastry
- sheets (total 14 oz)
1 lg Egg; beaten

If using prepared frozen puff pastry sheets, they need
to be defrosted in the refrigerator at least 3 hours
before using.

Place chopped apples in a bowl, microwave on high heat
for 5 minutes until apples are cooked through. Remove
from heat and let cool. Drain excess moisture. Once
cooled, chop further so that pieces are between 1/4"
and 1/2" square. (Note you can skip this step if you
want; the main purpose is to get the apples to release
some of their moisture before cooking into the pastry.)

Combine apples, walnuts, Gorgonzola, thyme and honey in
a small bowl.

Set oven @ 400ºF/205ºC.

Working with one puff pastry sheet at a time (leave the
second one in the refrigerator until using it) roll out
the pastry to a size of 9" by 12". Cut in 12 3" x 3"
squares (a pizza slicer works great for this). Paint
1/2-inch of border around each square with beaten egg
(this will help the pastry seal). Place a heaping
teaspoon of the apple walnut mixture in the center of
the squares. Fold over the squares into a triangle shape,
stretching the dough if necessary to cover the filling.
Use the tines of a fork to crimp the edges.

Place triangles on a silpat or parchment paper lined
baking sheet, with space between the triangles. Chill
for 5 minutes in the refrigerator before baking, or
chill while you prepare the second puff pastry sheet.

Whisk in a half teaspoon of water into the remaining
beaten egg. Use a pastry brush to paint on the tops of
the pastry triangles for a nice glaze. Place in oven
and cook for 15-20 minutes until nicely puffed up and
lightly browned.

Allow to cool for at least 20 minutes before serving.

Makes 24 turnovers. Serve either warm or at room temp.

Can be made several hours in advance.

FROM: Simply Recipes (http://simplyrecipes.com)

MM format by Dave Drum - 11 June 2009

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