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Sweet Recipe: Apple Walnut Gorgonzola Turnovers

Fresh-out-of-the-oven turnovers are a great way to start the day or finish a meal. The apple turnover is a classic, but in this recipe we’ve spruced up with gorgonzola. There’s something about that flavor combination that we can’t resist, especially served in a bundle of flaky puff pastry.

Ready to make your own? Just gather up some apples, walnuts, thyme, honey and gorgonzola and follow these simple instructions.

P.S. We’ve found that the filling for this turnover is so tasty, you’ll want to experiment with other uses for it. Try it wrapped up in a tortilla, as a pizza topping or thrown together to make a gorgonzola Waldorf salad.

Apple Walnut Gorgonzola Turnovers

(Makes 24 turnovers)

Ingredients

    • 1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Granny Smith, or Golden Delicious)
    • 1/2 cup chopped walnuts
    • 1/3 cup crumbled gorgonzola cheese
    • 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
    • 2 Tbsp honey
    • 2 7-ounce prepared puff pastry sheets (total 14 ounces)
    • 1 egg, beaten

Directions

1. Microwave chopped apples on high heat for 5 minutes until cooked through. Remove from heat and let cool. Drain excess moisture.

2. Once cooled, chop further so that the pieces are about 1/2-inch square.

3. Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

4. Preheat oven to 400∞F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3×3-inch squares.

5. Paint 1/2-inch of border around each square with beaten egg. Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges.

6. Place triangles on a parchment paper lined baking sheet, with space between them. Chill for 5 minutes in the refrigerator before baking.

7. Whisk half a teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze.

8. Place turnovers in the oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

9. Serve either warm or at room temperature. Sprinkle with extra sugar if desired. Enjoy!

Note: If using prepared frozen puff pastry sheets, they should be defrosted in the refrigerator at least three hours before preparation.

Recipe adapted from Simply Recipes.

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