For some reason I have had it in my mind that I NEEDED to make turnovers. Honestly, I’ve never had one. Not sure why, exactly, as I love pastries of all shapes and flavors. So, this needed to be done. This recipe is not too terribly hard to make, just a titch time-consuming. Great to make on a lazy rainy day. I think it would be perfect for the fall, just because of all of the yummy, warm, toasty nutty spices. But, if you are anything at all like me, I will eat sweet treats any time, regardless if it’s weather appropriate.
These little gems are so very very very yummy. It reminds me a bit of apple pie…but, with the caramelized onions, it takes it to a whole different level. The sweetness of the onions, the tangy apples and the bit of apple cider vinegar just go beautifully together. Then, throw in all of the luscious spices…and let’s not forget the sharp cheddar.
I wasn’t quite sure if I was going to post this recipe on the blog…then came my youngest taste tester…Ty. He insisted it was blog~worthy. So, being the good mom that I am, I listened to him. My mistake was eating it the very second it came out of the oven, all steamy~burning hot and looking fabulous. I found out that it really needs to sit for at least 15 minutes. Something about letting all of those ingredients hang out with each other for a bit makes them taste better than straight out of the oven. Joe came home from work several hours later, inhaled tasted one and decided that, yes, blog~worthy they were. Not everyone is going to like these, but my family did. There is one for Joj and Kayla (his sweet girlfriend) in the fridge awaiting their approval, but I think they will also like them. So, here ya go…
2mediumApples of your choosing(I used Granny Smith)
2Tablespoonsapple cider vinegar
1/4cupbrown sugar(firmly packed)
1/4teaspooncinnamon
1/8teaspoonnutmeg
1/8 teaspooncloves
1/8teaspoonsalt
2teaspoonspure maple syrup
1cupsharp cheddar(grated)
1egg(beaten)
Servings: Turnovers
Instructions
Unthaw both pastry sheets on counter and keep cold (they are easier to work with).
Preheat oven to 400°. Place bacon on rimmed foil lined baking sheet. Lay bacon in single layer and bake for approximately 20 minutes, or longer if you prefer crispy bacon. Reserve 1-2 tablespoons grease. Transfer bacon to a plate with paper towel to absorb extra grease. Dice into small pieces and set aside.
Thinly slice onions and sauté in large pan with 1-2 tablespoons of the bacon grease over medium heat, stirring occasionally, for about 30 minutes until onions are soft and golden brown.
While onions are caramelizing, peel, core and dice apples.
When onions are done caramelizing add apples, apple cider vinegar, brown sugar, cinnamon, nutmeg, cloves, salt and maple syrup. Cover and cook over medium heat for approximately 15 minutes, stirring occasionally. Uncover and cook until apples are tender and liquid has evaporated, approximately 5 more minutes.
Divide cheese and bacon into 8 portions on cutting board (this was easier for me than to just eyeball how much for each).
On lightly floured surface, lay pastry out and cut with a pizza cutter into four equal squares. Place onion/apple mixture in center of pastry. Add bacon, then grated cheese.
Brush beaten egg around all four edges, fold over and crimp with a fork to seal the two edges. Brush entire turnover with beaten egg. Cut a small slit on top of each turnover.
Bake for 20 minutes, until golden brown and puffed up. Let cool for 15-20 minutes.
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