Honey Apple Turnovers
1 pound puff pastry or pie dough, prepared
2 tablespoon dried currants
3 tablespoons finely chopped walnuts
1/2 teaspoon ground cinnamon
6 tablespoons honey
4 small baking apples
2-2 tablespoons warm honey, for drizzling
In a small bowl, combine currants, walnuts and the cinnamon. Stir in 3 tablespoons of the honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Stack two baking sheets together and line the top one with parchment paper.
Preheat oven to 375°.
Divide pie or puff pastry dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Place an apple half on the baking sheet. Divide honey mixture evenly between apple centers, depositing an equal amount in each apple half. Top with other apple half.
Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough around each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely.
Mix 1 tablespoon honey with 1 teaspoon hot water hot water. Brush mixture over tops of turnovers; dust with additional cinnamon, if desired.
Transfer turnovers to the baking sheet. Bake for about 35 minutes, until turnovers are golden. Remove from oven and drizzle with remaining honey.
Use prepared puff pastry or pie dough to make these old-fashioned turnovers. A whole apple sits in the middle of the pastry.