This past weekend, when I was out grocery shopping, I noticed some rather yummy looking turnovers. And yes—it’s true—you shouldn’t go grocery shop on an empty stomach. Regardless, I couldn’t pass them up. They were quite good, but I thought that I could do better. And I could.
There is an old-fashioned hamburger joint not too far from my home that serves a delicious apple pie topped with a slice of cheddar cheese. When I first saw it on the menu, I thought it seemed like an odd combination. Eventually, I tried it and loved it. Apples and cheddar were made to go together.
I’ve never baked with puff pastry but always wanted to give it a whirl. For some reason, puff pastry made me a tad nervous. But it’s easy. Super easy. The turnovers turned out flaky and crisp, and the filling is reminiscent of your grandma’s apple pie with a little tang from the cheddar cheese. The only difficult thing is eating only one! 😀
Apple Cheddar Turnovers
- 2 small apples (your favorite) cored, peeled and chopped
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp flour
- pinch of salt
- 1/3 cup shredded sharp cheddar cheese
- 1 pgk puff pastry thawed
- 1 egg beaten
- 1 tbsp water
- raw sugar optional
- Preheat oven to 400℉. Cover two cookie sheets with parchment paper. Set aside.
- In a bowl, combine apples, brown sugar, cinnamon, nutmeg, salt and cheddar cheese. Set aside.
- In a small bowl, mix together beaten egg and water to make the egg wash. Set aside.
- Cut each sheet of puff pastry into 4 rectangles. Brush edges with egg wash. Place approximately 2 tablespoons of the apple mixture in the center of each rectangle. Fold over diagonally and press firmly with a fork to seal the edges.
- Place on cookie sheet and brush top with egg wash. Cut two small slits into each turnover to vent. Sprinkle with raw sugar, if desired.
- Bake for 20 minutes or until turnovers are golden. Best served warm.