Do you know what pairs with food? Wine. And that goes for dessert, too. We’ve been featuring a few French wines with delicious Edible Rhody magazine fall recipes, including Striped Bass and a Wild Mushroom Ravioli. For dessert, we highly recommend this Apple, Brie & Pecan Turnovers recipe paired with a red and white dessert wine. Happy Fall!
2008 Gerard Bertrand Banyuls, Languedoc
Medium bodied and not-too-sweet red dessert wine with gobs of dark cherry, raisin and cocoa flavors and some acidity to balance the sweetness. A great way to end a meal either by itself or with a dessert like the Apple Turnover.
Medium bodied and not-too-sweet red dessert wine with gobs of dark cherry, raisin and cocoa flavors and some acidity to balance the sweetness. A great way to end a meal either by itself or with a dessert like the Apple Turnover.
2010 Chateau Loupiac-Gaudiet Loupiac, Bordeaux
An incredibly priced alternative to Sauterens! Gorgous deep golden color with flavors of passion fruit, dried apricots and honey. The combination of lush sweetness and crisp acidity creates a sensory explosion in your mouth and mind. A perfect match to the buttery flaky turnover.
An incredibly priced alternative to Sauterens! Gorgous deep golden color with flavors of passion fruit, dried apricots and honey. The combination of lush sweetness and crisp acidity creates a sensory explosion in your mouth and mind. A perfect match to the buttery flaky turnover.
Apple, Brie and Pecan Turnovers
Jen Jolie, executive chef, Blackstone Caterers, Newport
These sweet and savory turnovers will taste great by themselves, or with a dollop of whipped cream on top. If you can’t find Cortland or Granny Smith apples, any firm apple will do.
4 apples (Cortland and/or Granny Smith)
2 tablespoons unsalted butter
¼ cup maple syrup
⅔ cup pecans, chopped
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
Pinch table salt
1 sheet puff pastry
1 pound brie cheese
1 egg
1 tablespoon water
Preheat oven to 350º and grease baking sheet. Peel, core and dice apples into ½-inch pieces. Melt butter in a sauté pan. Add diced apples to the melted butter and sauté over medium heat until apples begin to caramelize. Add maple syrup and cook the mixture until it thickens slightly, about 2 minutes, then remove from heat. Stir pecans, cinnamon, nutmeg and a pinch of salt into the apple mixture and set aside to cool.
Set puff pastry sheet on counter to warm slightly. Whisk together egg and water to prepare the egg wash. Cut brie into 1-inch pieces. Working quickly to keep the dough cold, cut puff pastry sheet into 6 squares (or 8, if you prefer smaller turnovers) by cutting in half the long way, and then dividing each half into equal squares. Place between 2 pieces of parchment. Roll the squares out slightly with a rolling pin. Brush egg wash on the edges of the squares.
In the center of each square put 2–3 tablespoons of apple filling and 2 pieces of brie. Fold the square in half to form a triangle. Seal edges by pressing with a fork, brush top with egg wash. Bake for 25–35 minutes, or until golden brown and bubbly. Let cool 10 minutes before enjoying. Best served warm.
Makes 6 to 8 turnovers.
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We’re located in Providence, Rhode Island.
