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The Hood Magazine

Apple and White Cheddar Turnovers

Oct 25, 2016 02:02PM ● By Hood Magazine

 2 medium golden delicious apples, peeled, halved, cored, cut into 1/2-inch cubes
 1 1/2 cup white cheddar cheese, loosely packed, coarsely grated
 1/4 cup pure maple syrup
 1/4 cup English walnut pieces
 1/4 cup dried cranberries
 Pinch of salt
 1 17.3 ounce package frozen puff pastry (two sheets), thawed
 1 large egg, beaten with 1 teaspoon water to blend, for glaze

Toss apples, cheese, syrup, walnuts, cranberries and salt in medium bowl to blend. Cover and chill, up to 2 hours.

Position one rack in the top third and one rack in the bottom third of the oven and preheat to 400 degrees. Line two large rimmed baking sheets with parchment; set aside.

Roll out one puff pastry sheet on lightly floured surface to 11-inch square. Using a 5- to 5-1/2-inch plate or bowl as template, cut out four rounds from pastry. Transfer pastry rounds to one baking sheet, spaced apart. Repeat with second pastry sheet, placing rounds on second baking sheet.

Spoon about 1/2 cup of filling into half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold the plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal. Using tip of small sharp knife, cut two 1/2-inch long slits in top of crust on each turnover. Brush tops with egg glaze, then sprinkle with sugar.

Bake turnovers until crusts are puffed and golden, and juices are bubbling through slits in crusts, about 15 to 18 minutes. Carefully run metal spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm or at room temperature.

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