CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668aa7ba   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Apple Walnut Gorgonzola Turnovers   
    Categories: Fruits, Nuts, Pastry, Desserts, Snacks   
         Yield: 24 Servings   
       
     1 1/2 c  Apples; peeled, cored,   
              - chopped (Jonagold, Pippin,   
              - Granny Smith, Jonathan,   
              - Golden Delicious,   
              - or MacIntosh)   
       1/2 c  Chopped walnuts   
       1/4 c  Shredded Gorgonzola cheese   
         2 ts Chopped fresh thyme leaves   
              +=OR=+   
       1/2 ts Dried thyme; crumbled   
         2 tb Honey   
         2    (7 oz) prepared puff pastry   
              - sheets (total 14 oz)   
         1 lg Egg; beaten   
       
     If using prepared frozen puff pastry sheets, they need   
     to be defrosted in the refrigerator at least 3 hours   
     before using.   
        
     Place chopped apples in a bowl, microwave on high heat   
     for 5 minutes until apples are cooked through. Remove   
     from heat and let cool. Drain excess moisture. Once   
     cooled, chop further so that pieces are between 1/4"   
     and 1/2" square. (Note you can skip this step if you   
     want; the main purpose is to get the apples to release   
     some of their moisture before cooking into the pastry.)   
        
     Combine apples, walnuts, Gorgonzola, thyme and honey in   
     a small bowl.   
        
     Set oven @ 400ºF/205ºC.   
        
     Working with one puff pastry sheet at a time (leave the   
     second one in the refrigerator until using it) roll out   
     the pastry to a size of 9" by 12". Cut in 12 3" x 3"   
     squares (a pizza slicer works great for this). Paint   
     1/2-inch of border around each square with beaten egg   
     (this will help the pastry seal). Place a heaping   
     teaspoon of the apple walnut mixture in the center of   
     the squares. Fold over the squares into a triangle shape,   
     stretching the dough if necessary to cover the filling.   
     Use the tines of a fork to crimp the edges.   
        
     Place triangles on a silpat or parchment paper lined   
     baking sheet, with space between the triangles. Chill   
     for 5 minutes in the refrigerator before baking, or   
     chill while you prepare the second puff pastry sheet.   
        
     Whisk in a half teaspoon of water into the remaining   
     beaten egg. Use a pastry brush to paint on the tops of   
     the pastry triangles for a nice glaze. Place in oven   
     and cook for 15-20 minutes until nicely puffed up and   
     lightly browned.   
        
     Allow to cool for at least 20 minutes before serving.   
        
     Makes 24 turnovers. Serve either warm or at room temp.   
        
     Can be made several hours in advance.   
        
     FROM: Simply Recipes (http://simplyrecipes.com)   
        
     MM format by Dave Drum - 11 June 2009   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... America was a better country before Christianity became a political    
   party.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 90/1 105/81 106/201 153/7715 218/700 226/30   
   SEEN-BY: 227/114 229/110 114 206 300 317 426 428 470 664 700 266/512   
   SEEN-BY: 282/1038 291/111 320/219 322/757 342/200 396/45 460/58 633/280   
   SEEN-BY: 712/848 5020/400 5075/35   
   PATH: 18/200 229/426