Rosemary Apricot Turnovers

Over the weekend I made some Rosemary Apricot Turnovers.  I love the combination of rosemary and apricot together, it is a great subtle savory-sweet combo.  This recipe is made in two sessions.  The first half is a very simple poached apricot recipe, and the second is the assembling of the turnovers.  These are so cute, just perfect for a summer picnic.  They are best the day you make them, otherwise their flaky goodness is lost to this sticky New York heat.



Ingredients for Rosemary Apricot Turnovers, creates 12 turnovers:

-1 pound ripe apricots (about 8 small apricots), sliced in half and pits removed
-4 springs of rosemary
-2 strips of lemon peel, pith removed
-1/2 vanilla bean, halved lengthwise, seeds scraped
-2 cups water
-3/4 cup granulated sugar, plus more for sprinkling
-2 sheets of puff pastry thawed
-1 egg
-All-purpose flour, for dusting

For the first part, bring water, sugar, lemon peel, rosemary, and vanilla-bean seeds to a boil in a small saucepan.  Cook until sugar is dissolved; reduce heat, and simmer, uncovered, until liquid has thickened slightly, about 10 minutes.

Add apricots to pan.  Rinse a double thickness of cheesecloth under cold water and drape over apricots so fruit is covered by cloth and submerge in liquid.  You can also cut a sheet of parchment paper to fit the pan and cover the fruit.  Continue simmering until apricots are softened slightly, 2 to 4 minutes.  Remove from heat and let cool completely.  Use immediately, or place apricots and poaching liquid in a storage container.  Make sure apricots are completely submerged in liquid at all times.  Refrigerate until ready to use, up to 4 days.

For the second part, lightly flour your work surface and roll out one sheet of your thawed puff pastry to a little large than 8x12 inches.  Using a pastry cutter or pizza slicer and a rule, slice 4x4 inch squares (you should get 6 squares).  Place squares on a parchment-lined baking sheet.  Place 1 apricot half in the center of each square; use two apricot halves if they are small.  Lightly beat the egg, and brush the edges of two sides of the pastry square.  Fold the pastry diagonally and crimp the edges with a fork.  Place turnovers in the refrigerator for 30 minutes.

Meanwhile, preheat over 375 degrees F.  After 30 minutes, remove the turnovers from the refrigerator, and brush tops with egg wash, and sprinkle with sugar.  Place in oven for about 25 minutes, until golden brown.  Let cool for about 10 minutes, and then serve.

Repeat with second pastry sheet, and create 6 more turnovers.  Enjoy!

If you are looking to make some ice cream, try this Oatmeal-Raisin Ice Cream.  It is one of my favorites!