Apple & Cheddar Cheese Turnovers with Dried Cranberries & Hazelnuts Recipe

I have a confession to make. Despite marrying into an enthusiastic pie-making family, I have never actually made a pie myself. Sure, I have baked beautiful pies under the tutelage and close supervision of my mother-in-law and my husband’s cousin. I even have a beautiful Emile Henry pie dish in my cupboard, which looks at me scornfully (I swear) each time I push it aside to lift out another dish. However, making a pie crust without the moral and culinary support of others intimidates the ba-jeepers out of me. Perhaps this doesn’t sound like something to be concerned about, but my husband would tell you otherwise. Some people are cake people and some are pie people. He’s a pie boy, through and through. I try to make up for this by cooking up multiple batches of The Family Crockpot Applesauce Recipe, which is received with gratitude. But even though he doesn’t say it, I know that deep down inside, he would love a heaping, bubbling apple pie, just like his mum makes.

When I came across the recipe for apple and cheddar turnovers in Bon Appétit Magazine, I thought I could satisfy my husband’s pie cravings with little effort. I changed several ingredients to suit my tastes, made the turnovers smaller (perfect size for an hors d’oeuvres/dessert party), and turned out a product that was received with an appreciative sigh from my husband. His comment was, “These taste like they came straight from a fancy bakery.” Clearly, I’ll have to buck-up and try my hand at a real apple pie to hear, “It tastes just like my mum’s.” Someday, honey. Someday.

In a medium bowl, combine 1 Golden Delicious apple (peeled, halved, cored, and cut into 1/2-inch cubes),

3/4 cup grated extra-sharp cheddar cheese, 2 tablespoons pure maple syrup,

2 tablespoons chopped hazelnuts, 2 tablespoons dried cranberries, 2 teaspoons fresh lemon juice, 1/4 teaspoon nutmeg, and a pinch of salt. This mixture can be made up to 2 hours ahead. Cover and chill.

Preheat oven to 400 degrees F, with one rack placed in the top third and a second rack in the bottom third of the oven. Prepare two baking sheets by lining with parchment paper.

On a lightly floured board, roll one sheet of frozen puff pastry (thawed) into an 11-inch square. Using a 4-inch circle cutter (you can also use the rim of a bowl that has a 4-inch circumference), cut out 6 pastry circles. Place them on one of the prepared baking sheets. Using half of the apple mixture, spoon it evenly on one half of each circle.

I apologize in advance for this photo. Ah, the beauty of shooting in the winter, under yellow-ish kitchen lights. Next time, I will actually walk 20 feet to retrieve my photo lights. I promise.

In a small bowl, whisk together one large egg and 1 teaspoon water. Lightly brush the edges of each pastry circle with some of the egg wash. Fold the plain pastry half over the apple filling and, using the tines of a fork, seal the edges.

Repeat this process with a second sheet of puff pastry and the remaining apple mixture. Brush the outside of the turnovers with the egg wash and sprinkle with turbinado sugar. Using a small, sharp knife, cut two small slits in each turnover to release steam as they cook.

Bake the turnovers until they are puffed and golden, 20-25 minutes. Using a spatula, transfer the turnovers to a cooling rack. Serve warm or at room temperature.

Apple & Cheddar Cheese Turnovers with Dried Cranberries & Hazelnuts

1 medium Golden Delicious apple, peeled, halved, cored, & cut into 1/2-inch cubes
3/4 cup grated extra-sharp cheddar cheese
2 tbsp pure maple syrup
2 tbsp chopped hazelnuts
2 tbsp dried cranberries
2 tsp fresh lemon juice
1/4 tsp freshly ground nutmeg
Pinch of salt
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 large egg
1 tsp water
Turbinado sugar

In a medium bowl, combine apple, cheese, maple syrup, hazelnuts, cranberries, lemon juice, nutmeg, and salt. Stir well. This mixture can be made up to 2 hours ahead. Cover and chill.

Preheat oven to 400 degrees F, with one rack placed in the top third and a second rack in the bottom third of the oven. Prepare two baking sheets by lining with parchment paper.

On a lightly floured board, roll one sheet of frozen puff pastry (thawed) into an 11-inch square. Using a 4-inch circle cutter (you can also use the rim of a bowl that has a 4-inch circumference), cut out 6 pastry circles. Place them on one of the prepared baking sheets. Using half of the apple mixture, spoon it evenly on one half of each circle. In a small bowl, whisk together one large egg and 1 teaspoon water. Lightly brush the edges of each pastry circle with some of the egg wash. Fold the plain pastry half over the apple filling and, using the tines of a fork, seal the edges. Repeat this process with a second sheet of puff pastry and the remaining apple mixture. Brush the outside of the turnovers with the egg wash and sprinkle with turbinado sugar. Using a small, sharp knife, cut two small slits in each turnover to release steam as they cook.

Bake the turnovers until they are puffed and golden, 20-25 minutes. Using a spatula, transfer the turnovers to a cooling rack. Serve warm or at room temperature.

Makes 12 small turnovers.

Printable recipe