Warm Apple Cheddar Turnovers

apple turnoversYou know those hot apple pies from McDonald's? Well, these Warm Apple Turnovers are the same idea but they're homemade and made with wholesome ingredients so you can feel good about them. Perfect as a snack or quick breakfast, they call for a few interesting ingredients -- namely, dried cranberries, real maple syrup, and cheddar cheese -- to give them a little something special. I like to sprinkle cinnamon all over the top just to give them that true taste of fall.


Apple and Cheddar Turnovers With Dried Cranberries from Epicurious


  • 2 medium Golden Delicious apples, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1 1/2 cups (loosely packed) coarsely grated extra-sharp cheddar cheese
  • 1/4 cup pure maple syrup
  • 1/4 cup chopped walnuts
  • 1/4 cup sweetened dried cranberries (optional)
  • Pinch of salt
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • 1 large egg, beaten with 1 teaspoon water to blend (for glaze)
  • Sugar


1. Toss first 6 ingredients in medium bowl to blend.

2. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F.

3. Line 2 large rimmed baking sheets with parchment. Roll out 1 puff pastry sheet on lightly floured surface to 11-inch square. Using 5- to 5 1/2-inch plate or bowl as template, cut out 4 rounds from pastry. Transfer pastry rounds to 1 baking sheet, spacing apart. Repeat with second pastry sheet, placing rounds on second baking sheet.

4. Spoon filling onto half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold 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.

5. 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.

6. Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crusts, about 25 minutes.


Image via Bordecia34/Flickr

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