Apple Cherry Turnovers

[faxonfive]

1 ½ Cups Cinnamon Applesauce
½ Cup Apple Butter
2 Tablespoons cornstarch
2/3 Cup dried cherries
¼ Teaspoon ground cloves
1 Tablespoon butter
6 Tablespoons sugar
1 ½ Teaspoons cinnamon
1 Box (17.3 ounces or two 9-by 9-inch sheets) frozen puff pastry, thawed

Adjust oven racks to highest and lower-middle positions; heat oven to 425 degrees.

HEAT applesauce, apple butter, cornstarch, cherries, and cloves in a small saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly; stir in butter and cool to room temperature.

MIX sugar and cinnamon in a small bowl. Roll first sheet of puff pastry to a 10- by 15-inch rectangle. Sprinkle generously with cinnamon sugar and cut into six equal parts. Working one square at a time, spoon 3 tablespoons of filling in the center of each square.

BRUSH two edges of the dough with water, then fold dough in half diagonally to form a turnover. Using fork tines, crimp to seal.

PLACE turnovers on a parchment-lined cookie sheet, about 2 inches apart. Snip a small slit in the top of each turnover.

BRUSH dough tops with water and sprinkle with cinnamon sugar. Repeat with remaining pastry, filling and sugar.

BAKE one sheet at a time until puffed and golden brown, about 15 minutes. Place other cookie sheet in oven and bake. Cool briefly and serve.

ICING DRIZZLE FOR APPLE CHERRY TURNOVERS

1 cup confectioner’s sugar
4 teaspoons milk

In a sandwich size self-sealing bag add sugar and milk. Squeeze bag together to mix thoroughly. Snip off ¼-inch from one corner of bag; squeeze bag and drizzle icing over turnovers.

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