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Apple Cheddar Turnovers

Apple Cheddar Turnovers


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These tasty turnovers combine sharp cheddar and sweet apples in a delicious pasty.MORE+LESS-

Make with

Pillsbury Pie Crust

1

sweet apple (small to medium), cut into a 1 x 1/2 inch dice

1/2

tsp all purpose flour

1

Pillsbury™ Refrigerated Pie Crust

2

oz sharp cheddar, cut into pieces

1

egg white, lightly beaten

Course sugar (for dusting)

Hide Images

  • 1

    Preheat oven to 350°F. Line a baking sheet with parchment sheet.

  • 2

    In small bowl, stir together the apples, brown sugar, flour and salt until well combined. Set aside.

  • 3

    On a cutting board, cut the pie crust (with a t-shaped cut) into four pieces. Divide the cheddar cheese evenly among the four pieces (in the center). Top each with 1/4 of the apple mixture.

  • 4

    Fold each pie crust over the filling. Press the edges with your fingers to seal, and then use a fork to press again along the edges. Transfer to the prepared baking sheet.

  • 5

    Pierce each of the pastries with a knife four times (for ventilation). Brush the turnovers with egg white and sprinkle liberally with the course sugar.

  • 6

    Slide the baking sheet into the oven and bake for 25-30 minutes, until golden brown. Let cool slightly before serving.

No nutrition information available for this recipe

More About This Recipe

  • Apples and cheddar are one of those flavor pairings that's a little unexpected, but oh-so-good.

    From grilled cheese sandwiches with a spread of apple butter to apple pie with cheddar on top (a favorite, I hear, among some of my Wisconsin-bred colleagues' families), it works.

    Of course, if you've never had cheddar and apples together, you are probably skeptical. I can't blame you. They sure don't sound like a match in heaven, right? Apples are sweet and cheddar is sharp. Apples are juicy and cheddar can be oily. I hear you, but I have to tell you -- put aside your preconceived notions and give this fabulous pairing a chance. It's worth it.

    And if you are going to try it, try it in these Apple and Cheddar Turnovers. They are a prime example of how these two flavors can compliment each other in a really sophisticated way. The cheddar melts and becomes one with the crust, weaving it's sharp flavor throughout. When you bit in, you get that sharp, crisp crust and the sweet, soft apples inside. It's heavenly.

    As far as desserts go, this one is pretty fast and simple to make. Just toss the apples with a little sugar and flour, layer the cheddar and apple mixture in 1/4 of a pie crust, fold, seal and bake (ok, there might be one or two steps more, but they are super fast too).

    For the crust, I use Pillsbury Pie Crust, which is perfect right out of the fridge. The egg wash before baking and sprinkling of course sugar is an absolute must. It finishes off the whole dish beautifully.

    What unusual flavor combination do you love?

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.


Apple-Cheddar Turnovers

Preheat the oven to 425 degrees . Line a baking sheet with parchment paper.

In a large skillet, cook the sugar, water and butter over high heat until bubbling and a light amber caramel forms, 6 to 8 minutes. Add the apples and cook over medium-low heat, turning occasionally, until softened, about 12 minutes. Transfer the apples to a plate and let cool. Let the caramel cool, them pour in into a small bowl and set aside.

Spread the bread slices on a clean, dry work surface and scatter a rounded tablespoon of the shredded cheddar cheese evenly over each slice. Press and roll the cheese into the bread, using a rolling pin, until the cheese and bread are flattened into thin squares. Turn the bread slices cheese side down.

For each turnover, lightly wet the edges of 2 adjacent sides of the bread with water, using your finger or a pastry brush. Place 1 cooled apple quarter in the center of each slice and spoon a little caramel on top. Fold the slice diagonally in half, forming a triangle in such a way that the dampened edges of the bread meet the dry edges, and using your fingers, press the edges together to seal. Transfer the turnovers to the prepared baking sheet and bake until golden and the cheese is crusty, about 20 minutes. Let cool before serving with a drizzle of the reserved caramel sauce.


Apple Cheddar Turnovers

(1 votes, average: 5.00 out of 5)

These apple cheddar turnovers have a sweet and savory element that make them the perfect finger food to enjoy at parties and gatherings.

Instructions

  1. Heat the butter in a large skillet over medium high heat. Once the butter is simmering, add the apples and nutmeg, stirring to coat evenly. Cook for several minutes until the apples are slightly caramelized.
  2. Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F.
  3. Dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until just before using). Square off the dough if necessary with a pizza cutter and slice into 6 even squares.
  4. Spoon 1/2 tablespoon of cheddar into each square followed by 1/2 tablespoon of the apple mixture. Leave space between the filling and the sides of the dough. Repeat this process with all 6 pieces of dough.
  5. Fold the dough from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling. Place the turnovers on a baking sheet and place in the refrigerator for 15 minutes.
  6. Repeat with the second sheet of dough and the remainder of the filling, placing the turnovers onto the second prepared baking sheet.
  7. Whisk the egg together with a splash of water and a pinch of salt.
  8. Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover.
  9. Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

Nutritional Information

  • Calories: 285 mg
  • Fat Content: 25 g
  • Protein Content: 5.7 g
  • Carbohydrate Content: 20.6 g
  • Fiber Content: 7.2 g
  • Sugar Content: 1.4 g
  • Cholesterol Content: 9 mg

Jennifer Farley

Jennifer is the writer, food photographer and stylist behind Savory Simple, a blog dedicated to gourmet recipes and bold flavors. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has written two cookbooks, including the new Everyday Gourmet. Jennifer’s favorite Stemilt fruit has to be dark-sweet cherries.


Apple Cheddar Turnovers

These apple cheddar turnovers have a sweet and savory element that make them the perfect finger food to enjoy at parties and gatherings.

Directions

  1. Heat the butter in a large skillet over medium high heat. Once the butter is simmering, add the apples and nutmeg, stirring to coat evenly. Cook for several minutes until the apples are slightly caramelized.
  2. Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F.
  3. Dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until just before using). Square off the dough if necessary with a pizza cutter and slice into 6 even squares.
  4. Spoon 1/2 tablespoon of cheddar into each square followed by 1/2 tablespoon of the apple mixture. Leave space between the filling and the sides of the dough. Repeat this process with all 6 pieces of dough.
  5. Fold the dough from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling. Place the turnovers on a baking sheet and place in the refrigerator for 15 minutes.
  6. Repeat with the second sheet of dough and the remainder of the filling, placing the turnovers onto the second prepared baking sheet.
  7. Whisk the egg together with a splash of water and a pinch of salt.
  8. Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover.
  9. Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

Nutritional Information

Calories: 285 mg , Fat Content: 25 g , Protein Content: 5.7 g , Carbohydrate Content: 20.6 g , Fiber Content: 7.2 g , Sugar Content: 1.4 g , Cholesterol Content: 9 mg , Potassium Content: 20 mg .


Recipe Summary

  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples - peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

Preheat the oven to 400 degrees F (200 degrees C).

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.


Apple and Cheddar turnovers

I have a food confession. I never “got” the whole apple and cheddar pairing. But, I’d always see apple cheddar ______ and think, “Well, it must be good. One day, I’m going to make an apple cheddar_________.”

Apple and Cheddar is up there with peanut butter and jelly. Oh yeah. Match made in heaven. If food dated, apples and cheddar would be soul mates.

I got this recipe from the Sargento site, and I have to tell you why I love it so much:

See that dough? It’s not “stick to your booty” pie crust. It’s “stick to your ribs” pizza crust. You gotta love food that sticks to your ribs, not your booty.

The cheese is sliced cheddar cheese and the apples? I have to admit, they were canned but oh so good.

It’s a insanely simple project & very kid friendly. Next time your kid wants to make you breakfast and you just “order” cereal to prevent a catastrophe… order this instead. Have dad just do the oven part, though. 400°F is HOT.

First you make a 10″ square with your dough.

Add your cheese and cut into four squares.

add a dollop of pie filling and a dash of cinnamon.

Even if you don’t think you’d like this combination, try it. The creamy tanginess of the cheese brings out the apples’ texture and flavor in such a way that is has to be experienced.


Cheddar Apple Turnovers-Memorable Culinary Find

Fall brings the height of apple picking season and I love finding new ways to use apples. Traditionally, my go- to is always apple pie and apple cobbler which are two of my all time favorite apple recipes. However, I decided to try a cheddar apple combination in a delicious Cheddar Apple Turnovers.

Inspiration

My inspiration for this was a trip to Krog Street Market in Atlanta. This place is awesome, you walk in and there are like 7-8 mini food eateries under one roof. One stop culinary deliciousness!

Many of the things we ate that day were fantastic, but one item was quite memorable…..

Ironically, we were at a Inman Park Food Tour upon discovering this culinary find. Once you walk into the market there is “Little Tart Bake Shop” Of course, I immediately make a B-line over there to check out all the delicious pastries. I wanted to try everything!

As part of our tour, we sampled the Apple Cheese Turnover. Wow, it was absolutely outstanding! As you can tell, they were pretty large and I didn’t think I would eat all of it. Well, I had no problem finishing this because after each bite it just got better and better. Simply divine.

Don’t these just look amazing

The pastry was so flakey and delicious. Also, the apple filling was perfectly placed and you get that great taste of cheddar amongst the flakey pastry and sweet filling. Am I making your mouth water?

They were so delicious, I bought a few extra for the trip home. Even ate another one in the airport waiting for my flight home. Fabulous.

So with that, this fall I decided to try to come up with my own recipe for this outstanding turnover.

Creating My Version

Starting off, I use my favorite pie dough recipe and add cheddar to it. I love seeing the orange streaks throughout the dough and couldn’t wait to taste it.

Cheddar Pie Crust

Here is a simple Cheddar Pie Crust Dough and its super simple and delicious.

  • 1 1/3 cup flour
  • 1/4 tsp salt
  • 1/2-1 cup cheddar ( I use around 3/4 cup)
  • 4 TBS butter, cold
  • 4 TBS shortening, cold
  • 3 TBS ice water
  • 1 1/2 tsp apple cider vinegar

In a food processor, place the flour and salt and pulse till mixed. Add cheddar. Add the cold butter and shortening pieces. Pulse in the water and vinegar till the dough just comes together. Bring the dough together and shape into a disc and wrap in saran wrap. Refrigerate at least 30 minutes.

Preparing the Pastry

Once the pastry is ready, I roll it out and cut with a round cutter for a medium size turnover and refrigerate till ready to fill.

It’s All About the Apples

For the filling, I just chop up some golden delicious apples and place in sauté pan in melted butter with some sprinkles of sugar, brown sugar, splash of water ,and cinnamon and cook till just tender. Not too soft.

Granny Smith’s

Golden Delicious and Granny Smith are the two most apples I use to bake with. They are well equipped structually to hold up to the baking process without getting soggy.

Assembling the Turnovers

After the apples are cooled, they are ready for the pastry.

  • The filling gets spooned down the center of each turnover
  • Leaving space around the edges of the dough
  • Egg wash is brushed around the edges
  • Pastry is folded over the filling
  • Turnovers are sealed with a fork
  • Turnovers are brushed with egg wash
  • Cheddar is sprinkled on the top
  • A small slit is placed in the top for steam to escape
  • Placing apple filling down the middle
  • Sealing turnovers
  • Of course, more cheese on top

These are now ready for the oven. They go into a 375 oven for about 10-15 minutes till lightly golden.

One good tip is I use the end of a cake tester to put 2 small holes into the top of the pastry before baking.

Thoughts and Conclusions

You are probably guessing, yes I couldn’t wait to dive into them and had to exercise a bit of patience! It was tough….

I really loved them and they were delicious! The cheddar and flakiness of the dough really came shinning through. The sweetness of the apple filling was perfectly matched with the crust. As well as, a big thumbs up from my hubby who is a big apple pie lover.

I’m not sure they match the amazing turnovers at Krog Street Market, but they could be a close second.

All in all, it was a fun journey in the kitchen and there is nothing like a little inspiration to create something fun and delicious!


What Apple Turnovers and Ancient Sea Creatures Have in Common

THE RECIPE: [Golden Delicious Apple and Cheddar Turnovers with Dried Cranberries](http://www.bonappetit.com/search?q=magazine%20golden%20delicious%20apple%20and%20cheddar%20turnovers%20with%20dried%20cranberries) My Prep Time: 40 minutes
My Total Time: 1 hour, 10 minutesIf you remember learning about ancient sea fossils in biology, the above photo of my Apple and Cheddar Turnovers may look familiar.

I will be the first to admit that theyresemble a particularPaleozoic sea beast. The perfectionist in me (boy, is he loud sometimes) was disappointed with their lumpy appearance and misshapen edges. But that is their only downfall. They taste absolutely divine our guests certainly said so, andso did my wife and daughter. My son didn't say anything he just atethree of them in succession.

My family lives for dessert, but I wouldn't immediately think of serving turnovers if Bon Appétithadn't assigned them. For one thing, most turnovers at the grocerystore are artificially-flavored, partially-hydrogenated calorie-bombs,and sweet enough to make your teeth vibrate. For another, making themat home seemed like it would be labor intensive.

But this recipe has two things going for it:

  1. The filling is delicious, original, and not too sweet
  2. The filling is enclosed in store-bought puff pastry. I repeat: store-bought!

I'vemade my own puff pastry enough to know that I should never, ever makemy own. But when buying, it's important to know that not all store-bought brands arecreated equal. I've found one that is perfect: Dufour frozen puff pastry.Unlike most brands, it contains only flour, butter, water and salt, andit tastes as if I had made it myself--providing I knew what I wasdoing. I always keep some on hand in the freezer these days. And hereit worked beautifully.

As for the other ingredients, everythingis affordable and easy to find. Golden delicious are unsungcooked-apple heroes. They hold together when baked (where others turnto applesauce), and they're a good choice when the recipe calls forsomething more than aggressive tartness. I wasn't sure how theyɽ mixwith maple syrup, sharp cheddar and dried cranberries, but I was happyto see something other than the usual cinnamon, lemon zest and bucketsof sugar for a filling. For cheese I used a five-year old, extra sharpNew York cheddar (which was practically too crumbly to grate--a goodsign).

Making the filling was a snap--though it seemed as though I had anawful lot of it. Rolling, cutting, and shaping the turnovers was alittle more involved. At first I filled my pastries far too full toseal them, and I had to reduce the amount of filling. A scant twotablespoons was about as much as they would hold.

And then came the aesthetic struggles.MaybeI should have cut large squares of pastry, filled and sealed them, andthen cut them out on a semi-circle if I wanted the best appearance.Unfortunately, I had just finished turnover #8 when that occurred tome. So I hoped some browning and a little oven magic would improvetheir looks.
Of course, when my guests raved about how delicious the baked turnoverslooked (and how clever it was to make them look like prehistoriccreatures) I realized that not everyone is bound by the same criticalstandard.

And the truth was, it didn't really matter what they looked likebecause they tasted so darn good.


Apple Pie Biscuit Turnovers

I can’t believe it’s nearly the end of September. How did that happen? When did that happen? We’re all going to be scrambling to buy holiday presents before you know it. Ugh. Can’t it just stay 65 degrees and sunny and September? That sounds lovely. Unfortunately, time passes and we have to buy presents and endure New York winters and wake up before the sun is out. Boooo. Whatever, let’s make some biscuits. Apple pie biscuits, even. Maybe these ones, that remind me of apple turnovers more than anything. I saw them on Joy the Baker a few weeks back and the idea really stuck with me. I think that’s because you don’t have to do anything individually here. You make a batch of dough, roll it out, add your apples, cut it into squares and bake. It’s a deceivingly simple recipe that looks like you spent hours working on. And since I had some cheddar cheese hanging around the fridge, I added some of that in the mix as well, because slightly salty and sharp cheddar pairs beautifully with sweet apples and a buttery crust. I’m constantly on the search for a perfect biscuit recipe, and while this is certainly a deviation from the norm, they were a delicious way to transition into fall.

Lauren was really into Taboo.

Since it’s finally fall, I figured I’d share the remaining random photos I had from this past summer. One of our favorite haunts is The Zombie Hut in Brooklyn. I love their pretty backyard, the fact that they are open early enough for good weather day drinking, and best of all, their festive tiki drinks are mostly only $5, even their signature frozen drink with a shot of booze in the straw (that’s right). Plus they have board games and all that for big kids like my friends and me. We try to hit this spot up a couple times each summer and this last time we went because the Battle of Brooklyn reenactment was canceled (quitters). You have to make the best of every situation, though, and that usually means you should get an electric blue cocktail. Here’s to next year, Zombie Hut.

Speaking of making the most of any situation, last night some friends, Kramer and I went to Trivia AD’s Lost trivia night in honor of the show’s 10 year anniversary. To give you the long and short of it, we did not shine. We came in third, I believe, out of five. The disappointment was palpable, but we rallied. I would like to point out that the top team was comprised of an assembled group who met online and not an organic group of friends, and that’s basically cheating, but I digress. It was still a super fun night and the scores were all incredibly close. I demand a rematch. Even if I have to organize it myself. Who’s in for a night of aggressive nerds and Lost trivia/group shaming? You know my info.


The Scorpion Bowl.

I can’t believe this one has a baby at home now!

But Tom can.

Kramer gets creative, Taren is skeptical.

Look at my handsome, beardy husband.

Your ingredients! I am working on a program with Sargento (more to come) so I figured I’d add some cheddar into this apple pie mix – you can’t go wrong. I did, however, double this recipe because I am a crazy person and I believe the dough just got a bit unwieldy, so don’t go nuts like me.

Slice your apple real thin, then cook with your butter, sugar and cinnamon until glossy. Set aside.

Now it’s time to cut your butter into your flour mixture.

It’s kind of fun to get in there with your hands, just don’t take too long or else the butter will melt.

Add in your milk.

Then create this shaggy dough.

Start patting your dough into a rectangle on a floured surface.

Then start rolling!

I feel like I always over-roll my dough and roll too far, so I keep a plastic ruler handy to check my progress.

Add your apple mixture.

Then add a few slices of cheddar, if you’re so inclined, then start to fold the dough over. See how it’s tearing just a bit? That’s fine – you can pat it back into place.

Pat, pat, pat.

Now, cut your biscuits into squares. Nice layers, right?

Place them on a baking sheet, brush with egg and sprinkle with raw sugar and cinnamon.

Hello, nice to meet you.

Serve warm or room temperature, but I especially love these warm, even if you heat them up quickly in the microwave.

Side note: I kept looking at this picture and all I could see was a vampire turnover. So you get this. Enjoy.


  • 2 McIntosh apples
  • 1 tbsp brown sugar
  • 2 generous pinches nutmeg
  • 454-g pkg frozen puff pastry , defrosted
  • all-purpose flour , for dusting
  • 1 cup grated cheddar cheese
  • 1 egg , lightly beaten
  • Preheat oven to 400oF. Peel and cut apples into 1⁄2 in wedges, discarding cores, and place in a bowl. Sprinkle with sugar and nutmeg, and toss to evenly coat.
  • Place pastry on a lightly floured surface. If using pastry that’s not pre-rolled, cut in half. Roll each half of pastry into a 10 in square. If pastry is pre-rolled, leave as is. Cut each into 4 pieces for 8 squares in total.
  • Divide apple mixture between pastry pieces, mounding a small pile on half of each square. Measure out 3⁄4 cup of cheese and sprinkle over apples. Fold uncovered pastry half overtop, lining up edges to form a triangle. Press to seal.
  • Carefully transfer turnovers to 1 large or 2 small greased baking sheets. Lightly brush each with egg, being careful not to let the egg pool. Cut a small vent in the top of each turnover. Sprinkle tops with remaining cheese.
  • Bake in centre of preheated oven until golden and puffed, 20–22 minutes. Let cool for a few minutres. Serve warm or at room temperature.