These bite-sized apple and cheddar turnovers are perfect for your next holiday party! Sweet and savory flaky goodness!
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.
BumbleVee
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 !
cookeaze
These look simply amazing! I don't bake much these days but may just have to make these. Really great!
Tasty Eats At Home
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!
Danielle
These look simply amazing! I don't bake much these days but may just have to make these. Really great!
Laura
Oh, my boys would love those…. I love the cheese in the combination:)
petite nyonya
I am very keen on this pie! Have bookmarked it and now on my 'to try' list. Thanks for sharing this wonderful recipe!
alwayswinner786
Wow ! Those turnover are awesome.Nice and crispy.Surely give it a try.
penny aka jeroxie
These looks so nice and crispy! I have only made a couple of pies and will give this a try. Looks and sounds easy!
wasabi prime
Beautiful – these look like little gems of sweet goodness!
Cajun Chef Ryan
Now these really look like some crispy tasty morsels!
Heather
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!
My Little Space
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.
Christine
These turnovers are gorgeous, stuffed with delicious fillings.
I bet your husband would ask you to bake him more pies in the future.
April Cavin
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! 🙂
5 Star Foodie
These sound scrumptious! I love the cheddar in with the apples & cranberries!
ValleyWriter
Mmm – these look so yummy! They're going straight on my list of holiday party appetiziers!
Elin
CC, this is awesome. I will definitely try this out. Thanks for sharing. I love it! :))
Tasty Trix
These are so cute! Divina is right – these would be great for breakfast. I can just taste them with a cup of coffee, mm.