Tartlets… or purses… or turnovers

These quick and easy appetizers may be shaped however you like; as tartlets, purses, or turnovers. The recipe below describes how to make into tartlets. For purses, completely enclose the filling and brush the entire outside surface (except the bottom) with egg-wash. For turnovers, chop the apples and nuts into smaller pieces and fold into triangles, crimp the edges with a fork and brush all over with egg-wash. Personally, I prefer the tartlets for two reasons; you can see exactly what is inside and there is a higher filling to pastry ratio when the filling is not fully enclosed. It gives you more bang for your buck. Any version of these may be used to top a salad, but once again, I think the tartlets are the best option for that application as well.

I also prefer to use Trader Joe’s puff pastry for this recipe. The sheets are in a perfect square, without any folds. Pepperidge Farm is the other easy-to-find choice and will also work. The end product will be shaped slightly different, as their pasty comes folded in thirds and is a rectangular shape. It is also thinner, so no need to roll out, but you will need to thaw according to package directions before unfolding.

Apple Walnut Gorgonzola Tartlets

2 cups peeled, cored, chopped Granny Smith apples (2 or 3 small)
1/3 cup crumbled Gorgonzola cheese
1/3 cup chopped walnuts
2 tablespoons honey
Freshly ground black pepper
2 sheets frozen puff pastry 
1 egg, beaten with 1 teaspoon water to make an egg wash

Combine apples, walnuts, Gorgonzola, and honey in a small bowl.

Season with pepper to taste.

Preheat oven to 400 degrees. Working with one frozen puff pastry sheet at a time, cut into 9 even squares. 

Allow to thaw for about 2 minutes before using a rolling pin to roll out slightly in both directions, just to thin the pastry a little. Transfer the squares to a silpat or parchment paper lined baking sheet.

Place a tablespoon of the apple mixture in the center of each square. Bring up and pinch the edges to create little free-form tartlets.

Use a pastry brush to paint the outside portions of the pastry with a thin egg-wash glaze.

Chill in the refrigerator while you prepare the second puff pastry sheet with the remaining filling.

Place in oven and bake for 15-18 minutes until puffed up and lightly browned. Allow to cool for at least 10 minutes before serving.

Serve either warm or at room temperature. Can be made and baked several hours in advance.

Makes 18