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New England Harvest Turnovers

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These turnovers are a little savory, a little sweet and a whole lot of delicious.  They're filled with apples, Cheddar cheese and bacon...you can't go wrong with that combination!

  • Thaw: 40 minutes
  • Prep: 40 minutes
  • Cook: 25 minutes
  • Bake: 20 minutes
  • Cool: 10 minutes
  • Serves: 8
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4 16

Recipe by: Jessie Konopa, The Hungry Mouse

Recipe

Ingredients

  • 2 Granny Smith apples, peeled and cut into cubes

  • 1 medium onion, diced (about 1/2 cup)

  • 2 tbsp. apple cider vinegar

  • 1/4 cup packed dark brown sugar

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. ground cardamom

  • 1/8 tsp. ground cloves

  • 1/8 tsp. ground nutmeg

  • 1/8 tsp. ground star anise

  • 1/8 tsp. ground black pepper

  • 1 1/2 tsp. pure maple syrup

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/2 of a 16-ounce package thick-cut bacon, diced, cooked and drained

  • 1 cup shredded Cheddar cheese (about 4 ounces)

  • 1 egg, beaten

Directions

  1. Heat the oven to 400°F.

  2. Heat the apples, onion, vinegar, brown sugar, cinnamon, cardamom, cloves, nutmeg, star anise, black pepper and maple syrup in a 3-quart saucepan over low heat.  Partially cover and cook for 20 minutes or until the apples and onion are tender, stirring occasionally.

  3. Uncover the saucepan.  Increase the heat to medium.  Cook and stir until the liquid is evaporated.  Remove the saucepan from the heat and let cool to room temperature.

  4. Unfold 1 pastry sheet on a lightly floured surface.  Cut the pastry sheet in quarters.  Repeat with the remaining pastry sheet.  Spoon about 1/4 cup apple mixture in the center of each pastry quarter.  Top each with 1 tablespoon bacon and 2 tablespoons cheese.  Fold the pastry in half over the filling to form a triangle.  Crimp the edges with a fork to seal.  Cut a small slit in the top of each filled pastry.  Brush the pastries with the egg.  Place the pastries onto a baking sheet.

  5. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

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