Honeyed Red Curry Apple Turnovers Recipe
Last weekend we loaded the extended family into the cars and trekked off to the nearest apple orchard for the obligatory annual apple-picking ritual – a New England tradition that we perform faithfully each year without really understanding why we do it or realizing that we don’t need so many goddamned apples in our lives. Sometimes, company visits us from afar and we make them go with us. Poor, poor souls.
The orchard is quaint, the foliage is beautiful, everything about it is quintessential New England at its finest. We feed the goats with bottomless stomachs, pet the donkeys who could give a care that we are there, eat the warm apple cider donuts, watch the kids throw sand at each other on the playground, tease the teenagers who sneak off into the orchards to make out, and stretch as tall as we can to pick that perfect apple just out of our reach, because we are convinced it’s the best one on the tree. Delusional, I know.
And every year I end up making the usual food-related items – applesauce, apple pie, apples on pork…
This year, I just didn’t have it in me to can another 500 gallons of applesauce or do much of anything else with the apples that might drop me into a catatonic state from the sheer boredom of it. So I started questioning what I could do with apples that would be interesting, challenging, and afford a decidedly NOT BORING reaction from my taste buds.
I dug out my favorite cookbook, which isn’t really a cookbook at all but more of an encyclopedia of compatible flavor pairings. Called The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, this book simply offers an alphabetical listing of natural flavor pairings that harmonize, even though it would seem that they never should. It really is my bible, my go-to for culinary inspiration and creativity. I use it to bake, experiment, and invent odd cocktails. I immediately looked up apples and started scanning for the weirdest combos I could find, and decided to pop a bit of heat into the apples with the use of curry.
This recipe is strictly off-the-cuff. I developed it as I went, using ratios of flavors instead of strict measurements. I approached the use of curry gingerly, so as not to overwhelm people who did not respond well to spicy foods, and ended up using a smaller amount of curry paste than suggested below.
Recipe: Honeyed Red Curry Apple Turnovers
Summary: a new twist on a pastry classic, using honey and red curry.
- Walnuts, chopped
- MacIntosh apples
- Lemon juice & water
- Unsalted Butter
- Red Curry Paste
- Melted Butter
- Phyllo Dough
- Blanch chopped walnuts in boiling water
- Strain & shake nuts
- Spread nuts on cookie sheet & bake until dry
- Core, peel and dice apples
- Suspend apple in lemon water
- Mix 2 parts honey, 2 parts butter & 1 part curry in sauepan
- Heat glaze on low until it turns into a glaze
- Strain apples, toss with cinnamon, nutmeg and honey curry glaze
- Cut phyllo dough into rectangular strips
- Layer phyllo dough sheets 4 deep, brushing each layer with melted butter
- Place dollop of apple mix in upper corner of dough sheets and flag fold into triangles
- Place turnovers on cookie sheet and brush with melted butter
- Bake until golden brown
Serve warm or cold with such cooling toppings as plain yogurt, creme fraiche, crème anglaise, whipped cream, ice cream or custard
ITEMS USED TO MAKE THIS RECIPE