At long last the summer haze is lifting from the city and it is being replaced by the cool crisp air of fall. I feel free to turn the oven on without fear of overheating the apartment and our cat has become a little bit more snuggly (one of my favorite parts of cool weather). Then, there is the market this time of year. The weeks during the transition from summer to fall when summer produce is still kickin', alongside apples, squash and other fall goodies are so incredibly bountiful that my market haul inevitably looks like a renaissance still life. These turnovers are a nice treat to bridge the seasons utilizing some of fall's finest apples cooked down with a few of summer's last plums and a bit of earthy thyme just for kicks.
Bonus Track: my all time, forever, favorite fall song. Autumn Sweater by Yo La Tengo.
Plum and Apple Turnovers with Thyme
yield 9 turnovers
The filling for these turnovers is on the tart side. Make sure to taste it before you fill the turnovers, you may want to add a bit more sweetness depending on your taste. If the idea of herbs in your pastry totally freaks you out, just leave out the thyme. The fruit has plenty of flavor as is.
For the Filling
1 lb tart baking apples, mutsus work great
10 ounces Italian prune plums
2-3 ounces sugar
1 tablespoon water
1tablespoon lemon juice
1/2 vanilla bean, seeds scraped
1 sprig fresh thyme
For the Pastry
1 lb puff pastry (about 1/2 of the recipe linked to here or one package of store bought)
1 egg for egg wash
few tablespoons of coarse sugar for sprinkling
1. Peel, core and chop the apples into 1/2'' pieces. Pit the plums and roughly chop them.
2. In a medium saute pan, cook the apples, sugar, water, lemon juice, vanilla bean seeds and pod, and the sprig of thyme over medium low heat for 3 minutes. Add in the chopped plums and cook until the fruit has softened, and the juices begin to reduce, about 7 more minutes. Set the mixture aside to cool completely. When the mixture has cooled, remove the thyme sprig and vanilla bean pod.
3. Preheat oven to 400º
4. Roll the puff pastry into a roughly 15'' square. Cut the square into 9, equal squares and place the squares on a parchment lined baking sheet. Add a generous tablespoon onto each square and brush the edges with beaten egg. Fold the pastry in half diagonally and seal the edges with a fork, making sure to seal tightly. Brush the tops with beaten egg and sprinkle with coarse sugar. Cut a vent in the top of each turnover and refrigerate or freeze the turnovers until firm, about 15 minutes.
5. Bake until the turnovers until they are deep golden brown, 15-20 minutes making sure to rotate the pan half way through the cooking time. Serve warm or at room temperature. These are best on the day they are made.