Featured in the December 2009 Newsletter
Recommended Pairing: Ariana, Late Harvest, Moscato, Sherry
2 cups dried apples
Water, to cover apples
2 cups cranberries
¾ cup brown sugar
½ cup raisins
1 teaspoon cinnamon
1 tablespoon orange peel
2 limes, juiced
1 14-16 ounce package all-butter frozen puff pastry, thawed
1 egg, beaten to blend (for glaze)
Superfine sugar (for glaze)
Filling: Cover dried apples with water and soak 2-3 hours. Drain water, reserving 1 cup. In a saucepan, simmer soaked apples, 1 cup water and cranberries until cranberries start to burst. Remove from heat; add sugar, raisins, cinnamon, orange peel and the juice of 2 limes.
For Pastry: Preheat oven to 400°F. Roll out pastry on lightly floured surface into a 15-inch circle. Cut pastry into nine 5-inch circles. Place 1-2 generous tablespoons of filling in center of each circle. Lightly brush edges of 1 pastry with beaten egg. Fold half od pastry circle over filling, forming a half-circle (calzone). Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle with superfine sugar. Repeat with remaining circles. Using this, sharp knife, make 3 small slits on top of each calzone to allow steam to escape. Place calzones on prepared baking sheets and bake for 20 minutes, or until golden.
Serve with vanilla ice cream.