¾ cup dried cherries
2 cups warm water
2 tablespoons Cabot Unsalted Butter
¾ cup sugar, divided
¾ teaspoon ground cinnamon, divided
2 Granny Smith apples, peeled and cut into medium-small dice
¾ cup sliced almonds, toasted
2 ounces Cabot Sharp Cheddar, grated (about ½ cup), plus slices for garnish
Pinch of salt
2 MacIntosh apples, peeled, cored and quartered
1 cup apple juice
1 large egg
1 tablespoon heavy cream
1 package frozen puff pastry, thawed
SOAK cherries in warm water until soft, about 20 minutes.
COMBINE butter, 2 tablespoons of sugar and ½ teaspoon of cinnamon in large skillet over medium-high heat; stir until butter is melted.
ADD Granny Smith apples and cook, stirring, until golden brown; transfer to bowl and set aside to cool.
DRAIN cherries, reserving liquid. Add cherries, almonds, grated cheese and pinch of salt to cooled apples; set aside.
COMBINE McIntosh apples, apple juice, ⅓ cup of sugar, ¼ teaspoon of ground cinnamon, and reserved liquid from cherries in small saucepan. Add enough water to cover apples if needed. Bring to simmer and cook until apples are very tender, about 15 minutes. Cool and puree in food processor or food mill. Set applesauce aside.
PREHEAT oven to 375°F. In small bowl, whisk together egg and cream.
CUT eight 5-by-5-inch squares from puff pastry. Brush each square with some of egg mixture.
PLACE small dollop of applesauce in center of each square, then top with 2 to 3 tablespoons of apple/cherry mixture.
BRING two opposite corners of pastry together, pressing together to seal. Repeat with other two corners.
PLACE turnovers on baking sheet. Brush tops with more of egg mixture and sprinkle with sugar. Refrigerate for 30 minutes.
BAKE for 20 to 25 minutes or until puffed and golden brown. Serve with remaining applesauce and slices of cheddar.
Recipe courtesy of Stephanie's on Newbury.