Served as dessert. Vegetarian dish.

1 teaspoon grated Orange Zest

3 Tablespoons freshly squeezed Orange Juice

1 1/4 lbs Tart Apples, such as Empire (3 apples) or Granny Smith Apples (3 apples)

3 Tablespoons dried Cherries

3 Tablespoons Sugar

Extra Sugar, to sprinkle on top

1 Tablespoon All-purpose Flour

1/4 teaspoon ground Cinnamon

1/8 teaspoon ground Nutmeg

1 pinch Kosher Salt

2 sheets frozen Puff Pastry, defrosted

1 Egg, beaten

1 Tablespoon Water, for Egg wash

Preheat the oven to 400 degrees F. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt. Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use. Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 8

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