Apple, Cranberry and Cheddar Turnovers
I was skeptical when I first saw the recipe for these turnovers. Apples and cranberries made sense, but cheddar?
These turnovers aren’t your typical apple dessert. They are not super sweet like an apple pie or apple crisp. In fact, maple syrup is only sweetener in this dish. It enhances the flavor of the apple without overpowering it. Be sure to use the real stuff.
These little packages deliver an array of texture. The baked apples and soft; the cranberries are chewy; the walnuts are crunchy. The gooey cheddar meld them all together in a flaky puff pastry. Need I say more?
They are perfect for brunch with a glass of orange juice, or an afternoon snack with a cup of tea. You can even pack them up with a bottle of red wine for a picnic. You never know, they might just be the break you need from all the pies and cakes during the holidays.
Apple, Cranberry and Cheddar Turnovers
Adapted from Bob Appetit, October 2009
- Golden Delicious apple, peeled, cored and cut into 1/2-inch dice, 1 medium
- Extra sharp cheddar cheese, grated, 1 1/2 cups
- Maple syrup, 1/4 cup
- Walnuts, chopped, 1/4 cup
- Sweetened dried cranberries, 1/4 cup
- Salt, a pinch
- Frozen puff pastry, thawed, 2 sheets
- Egg, mixed with 1 tsp of water for glazing, 1 large
- Sugar, 1/6 cup
Position 1 rack in top third and 1 rack in bottom third of oven. Preheat to 400 degrees. Line 2 large baking sheets with parchment paper.
Toss the apple, cheese, maple syrup, walnuts, cranberies and salt in a large bowl.
Roll out 1 sheet of the puff pastry on a lightly floured surface to an 11-inch square. Using a 5- to 5 1/2-inch plate or bowl as template, cut out 4 rounds from the pastry. Transfer the rounds to one of the baking sheets. Repeat with the second pastry sheet.
Spoon filling onto half of each pastry round, dividing all of filling among the rounds. Brush the edge of pastry rounds with some egg glaze. Fold the rounds in half, press on edges to seal and press the tines of a fork along the edge to create a tight seal.
Use the tip of a sharp knife and cut two 1/2-inch long slits on the top of the turnovers. Brush the top with egg glaze and sprinkle with sugar.
Bake turnovers until they are puff and golden, and juices are bubbling through the slits in the crust, 20 to 25 minutes.
Run a spatula under the turnovers and transfer them to cool on a rack. Serve warm or at room temperate.
Makes 8 turnovers.