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  Walnuts; chopped
    1/4 c  Gorgonzola cheese; shredded
      2 ts Fresh thyme leaves; chopped -OR-
    1/2 ts Dried thyme; crumbled
      2 tb Honey
      2    Prepared puff pastry sheets
           - (14 oz total)
      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 @ 400°F/205°C.

  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 9x12". Cut in twelve 3x3" squares (a pizza slicer works great
  for this). Paint 1/2" 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 1/2 ts 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 to 20 minutes until
  nicely puffed up and lightly browned.

  Allow to cool for at least 20 minutes before serving.

  Serve either warm or at room temperature.

  Can be made several hours in advance.

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

  MM format by Dave Drum - 11 June 2009

  Uncle Dirty Dave's Archives

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