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.
Pinch My Salt’s Rhubarb Blueberry Turnovers
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.
Jenn says
Don't worry. I keep telling myself that I'll make a pie, but I haven't gotten the courage to try it yet. I do love to eat pie especially pecan. lol. But making them would probably end up in on the kitchen floor. Now turnovers I can do. Bookmarked!
Angie's Recipes says
wow…these cheddar turnovers are awesome!
Might try the recipe without cheese, as my husband doesn't eat cheese at all.
Divina Pe says
These are wonderful Dara. Cheese, apples, cranberries and nuts. I could eat this as a dessert, or as a snack, maybe even for breakfast. It does brighten up your day when your husband says "just like moms". You'll get there Dara. I believe in you. I hope he would say – it's better than moms. 🙂 His mom can't hear him say that though.
Kalyn says
I could count on one hand the number of times I've attempted to make pie, so I understand completely that feeling of intimidation. My grandmother on my mom's side made beautiful pies and every Sunday she'd come to dinner at our house, bringing several pies for dessert. The turnovers look wonderful! Love the idea of the cheese in there, and I'm thinking you could make the crust with white whole wheat flour too, which would work for me! (And I loved picturing the kids wide-eyed as you made them.)
Kalyn says
Ah, now I'm reading more carefully to see if this possibly could be suited to South Beach and I see the puff pastry, which actually is much better for me than pie crust! Bookmarked!
Joy says
These look awesome! I love the combination of apple and cheese, I should make these for thanksgiving 🙂
Vegetable Matter says
Gorgeous. And I love the combination of cheddar and sweet, like old-fashioned apple pie. These would definitely impress guests (if we ever had any that were over the age of 10). Yum!
Jessie says
definitely make a pie! it's really not that hard to make at all especially pumpkin pie. It's one of the easiest pies I've ever made.
those apple turnovers look great, I would have one right now for breakfast
NOELLE says
This is a great combination! How delicious!
Maria says
No wonder the kids loved these:) They look great!
Cheryl Arkison says
I see brunch tomorrow in this…
PS Don't let pie crust be intimidating. Two things to remember: cold ingredients and work fast.
Cheryl Arkison says
I see brunch tomorrow in this…
PS Don't let pie crust be intimidating. Two things to remember: cold ingredients and work fast.
AppleC says
Those would satisfy anyones sweet cravings. Looks fantastic. This time of year, I'm in search of ways to use cranberries and apples.
pegasuslegend says
beautiful and delish sounding…like this better than a pie anyway, tarts turnovers are my favs
Table Talk says
The puff pastry makes such a light and delicate crust. I love the combination of apples and cheddar~the cranberries added here in your turnovers complete the flavors.
Beautiful!
Drick says
so light and crispy looking and the filling sounds wonderfully appealing…like it a lot…
The Duo Dishes says
It's cool how so many people do their apple/cheese combos differently. For an apple pie, it's good when the cheese is flaked in the crust, and there are some diners that will lay a slab of cheddar right on top of the hot pie so it melts. Putting in the pie (or turnover) is good too!
KrisKishere says
Those are gorgeous – almost too pretty to eat! I love the combination of cheese and apples 🙂
Mae says
Gosh, those look amazing with all the delicious filling tumbling out…
I'll take two, wait, three, please. Thanks! 😉
CaptnRachel aka Tha Pizza Cutta says
are you taking orders? I want 2 dozen. Not for Thanksgiving, for myself to eat. 🙂 Cheers!
Tasty Trix says
These are so cute! Divina is right – these would be great for breakfast. I can just taste them with a cup of coffee, mm.
Elin says
CC, this is awesome. I will definitely try this out. Thanks for sharing. I love it! :))
ValleyWriter says
Mmm – these look so yummy! They're going straight on my list of holiday party appetiziers!
5 Star Foodie says
These sound scrumptious! I love the cheddar in with the apples & cranberries!
April Cavin says
My husband is a pie guy, too, and I have only attempted making my own crust once. It turned out ok, but I get a bout of anxiety when I think about trying it again. Of course, when I read your recipe it makes me want to get out the rolling pin! 🙂
Christine says
These turnovers are gorgeous, stuffed with delicious fillings.
I bet your husband would ask you to bake him more pies in the future.
My Little Space says
I love the crispy look! Will try it out once my pastry dough is done. I can find the readymade one, so have to make my own. Thanks for sharing.
Heather says
These look delicious! We do have the same cravings. I guess that's what happens when the fall weather hits. Great combination of the cheese, apple, and cranberries. I will have to try these. Thanks for sharing!
Cajun Chef Ryan says
Now these really look like some crispy tasty morsels!
wasabi prime says
Beautiful – these look like little gems of sweet goodness!
penny aka jeroxie says
These looks so nice and crispy! I have only made a couple of pies and will give this a try. Looks and sounds easy!
alwayswinner786 says
Wow ! Those turnover are awesome.Nice and crispy.Surely give it a try.
petite nyonya says
I am very keen on this pie! Have bookmarked it and now on my 'to try' list. Thanks for sharing this wonderful recipe!
Laura says
Oh, my boys would love those…. I love the cheese in the combination:)
Danielle says
These look simply amazing! I don't bake much these days but may just have to make these. Really great!
Tasty Eats At Home says
I saw this in Bon Appetit and thought "Oh my, that sounds delicious!" Haven't tried it yet (gluten-free turnovers scare me!) but I'm so glad you did and that they came out so well! I think maybe I need to adapt the recipe and try it for myself! Yum! Thanks for linking up!
cookeaze says
These look simply amazing! I don't bake much these days but may just have to make these. Really great!
BumbleVee says
I was afraid to try anything with yeast til almost two years ago… now…I am baking our own breads and loving it….
Blogging did it for me… I kept seeing people who were beginners all over the place… finally I figured what the hey! I can do this too…and now I am !