Your Life A to Z Recipe: September 12, 2013 Apple Turnover and Apple Butterscotch Brownies

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Your Life A to Z Recipe: Thursday, September 12, 2013

By: Chef Maggie Norris, Whisked Away Cooking School

Apple Turnovers

Adapted from Martha Stewart
Yields: 24

2 ounces (about 1 cup) dried apples, finely chopped
1/3 cup dried cherries, finely chopped
1/4 cup dried currants
1/2 cup apple juice
1/2 cup applesauce
1 teaspoon cinnamon
2 (10-by-13-inch) sheets frozen puff pastry, thawed
All-purpose flour, for work surface
1 large egg, lightly beaten
Sugar, for sprinkling

Combine apples, cherries, and currants in a medium heatproof bowl. In a small saucepan, heat apple juice until simmering and pour over dried fruit. Stir to combine, and let stand until juice is absorbed, about 5 minutes. Stir in applesauce and cinnamon; set aside.

Place puff pastry sheet on a lightly floured work surface. Trim edges, and cut out twelve 3-by-3-inch squares, discarding excess dough. Place a tablespoon of apple filling in center of each square. In a small bowl, stir together egg and 1 tablespoon water. Using a pastry brush, lightly brush the edges of each pastry square with egg wash. Fold pastry over filling to enclose, forming a triangle. Lightly press edges to seal.

Using a floured fork, crimp edges decoratively with tines, if desired. Transfer turnovers to a parchment-lined baking sheet. Repeat with remaining pastry and filling. Chill for 30 minutes.

Preheat oven to 375 degrees, with rack in center. Brush turnovers lightly with egg wash, and sprinkle with sugar. Bake until deep golden brown and puffed, about 25 minutes. Let cool 10 minutes. Serve warm or at room temperature.

Apple Butterscotch Brownies

Adapted from Southern Living
Yields: 24 bars

1 cup chopped pecans
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups peeled and diced Granny Smith apples (about 1 1/2 lb.)
1 cup butterscotch chips

Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Stir together brown sugar and next 3 ingredients.
Stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples,  butterscotch chips and pecans. Pour mixture into a greased and floured 13- x 9-inch pan; spread in an even layer.
Bake at 350º for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour). Cut into bars.