-
1
Plump the raisins in boiling water to cover while you prepare the apples.
-
2
Combine the apples, nuts, sugar, lemon juice, and cinnamon in a bowl and toss well.
-
3
Drain the plumped fruit, stir it in with the other ingredients, and let their flavors marry while you prepare the pastry.
-
4
On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square.
-
5
Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all.
-
6
Place a generous 1/3 c. of fruit filling just off center in each square.
-
7
Moisten the edges of two adjacent sides, fold the opposite sides over, and press to seal.
-
8
Crimp the edges closed with the tines of a fork.
-
9
Repeat with the remaining turnovers and refrigeratethoroughly.
-
10
Preheat the oven to 425 degrees.
-
11
Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides.
-
12
Place the turnovers on cookie sheets (for puff pastry, spread a little cool water on the sheets but don't grease; for flaky pie pastry, grease the sheets).
-
13
Bake till they are puffed and golden brown, about 20 min.
-
14
Serve them hot or possibly at room temperature dusted, if desired, with confectioners' sugar.
-
15
NOTES : Turnovers can be made in squares or possibly circles of any size and filled with any fruit alone or possibly in combination, savory as well as sweet.
-
16
They are a fine way to use up leftover bits of this and which, including pastry, and their handy self-packaging makes them excellent picnic fare.
