Apple Spice Buricche (Turnovers)

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Buricche are the Jewish-Italian version of pastry turnovers, known in Sephardic and Israeli cuisine as bourekas. Although most traditionally the fillings are savory, these days anything goes (pizza, anyone?) and my apple version shows off fall’s abundant fruit and warm spices. Stuffed foods like these (symbolizing plenty) also happen to be prized for the harvest holiday of Sukkot (and Italian Jews also enjoy them at Purim), though you hardly need to wait for a holiday to savor them. These are also a decadent non-dairy option for dessert.

A few quick tips before you dive in to the recipe:

• Pepperidge Farm Puff Pastry Sheets (in the freezer case) are kosher pareve (nondairy), and each sheet unfolds to a 9-inch square.

• Work with the puff pastry sheet as soon as it’s thawed enough to unfold without cracking. If too stiff to roll, wait a couple of minutes and try again. If it gets too warm it will tear easily and frustrate you immensely.

• Be sure to cook the apples until fork tender. The pastries only bake 15 minutes, so not much additional cooking takes place for the apples.

• Pinch the turnover edges firmly and crimp them to prevent filling from seeping out during baking.

• Make holes on top with a fork or knife to allow steam to escape during baking.

• If you find it hard to roll out to 5-inch squares, aim for 4 inches and use a little less filling.






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