Blackberry-Apple Turnovers

Today we will be making blackberry-apple turnovers! Yum yum. 

Ingredients: 

Frozen Puff Pastry sheets 

6 oz. (1-1/4 cups) blackberries

3 large Pink Lady apples, diced 

1/2 cup light brown sugar 

1 Tbs. unbleached all-purpose flour 

1 tsp. Cloves 

1 tsp Cinnamon

1/4 tsp. Kosher Salt 

1 large egg yolk (for assembling) 

Granulated sugar (for assembly)    

~ Lets get started! ~

Step 1: 
If you purchased organic blackberries, or if you grew them yourself,  it's best  to soak the blackberries in some warm water while preparing the apples. The reason for doing this is that little white worms just LOVE hanging out in blackberries,  so by soaking them, any worms float to the top and you can strain them out. We'll come back to these in step 3. Allow to soak while we prepare the apples!

Step 2:
Dice the apples! You can peel the apples first if you want, but I didn't notice the peel while eating them after they were baked. Whatever floats your boat!

 Step 3:
Okay! Now that your blackberries have had a nice bath, strain out the water in a colander and gently rinse off the berries.

Step 4:
Measure out all the ingredients in a medium bowl and add the berries and diced apples.
**I personally enjoy having a lot of clove and cinnamon in my turnovers, but if you aren't a big spice lover, then reduce the measurement of clove to 1/2 tsp and 1/2 tsp of cinnamon as well.

Step 5:
Gently toss the blackberries, apples, brown sugar, flour, cloves, cinnamon, and salt until combined.

Step 6:
Preheat oven to 400°F. Position racks in the bottom and top thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.

Step 7:
Put six squares on each baking sheet.

Step 8:
Add the egg and a tsp. of water to a bowl and mix it with a fork. This will be painted onto the puff pastry sheets and will help seal the turnover.

Step 9:
I didn't have a egg-wash brush, so instead I used a folded paper towel. Works just as well!

Step 10: 
Dip the "brush" into the egg wash and begin painting the edges of the pastry squares.

Step 11: 
Spoon a small amount of the filling into the center of the pastry square. Fits about 2 rounded Tbs.

Step 12: 
Bring the points together into a triangle shape, pressing the edges to seal them.

Step 13:
Brush the top of the folded turnover. This will give it a shiny brown surface when it bakes.

Step 14:
Using the tip of a paring knife, cut steam vents into the center of the top of the crust of each turnover.

Step 15: 
Inorder to help keep the pastry sealed, use a fork and press down on the edges of the turnovers. You can also have fun trying different creative designs!
Next, bake until the turnovers are browned and the filling is bubbling, about 25 to 30 minutes.
**Don't worry if the juice leaks out while baking!

Tadaaaaa!! Look how delicious these look! Transfer The baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets.

Mmmmmm.... Yum! I served my turnovers with some of the uncooked filling.
**Turnovers are best the day they're made.

~ Enjoy! ~

 Source:
http://www.finecooking.com/recipes/blackberry-apple-turnovers.aspx