Apple Bacon Turnovers
Servings Prep Time
8Turnovers 50Minutes
Cook Time
20Minutes
Servings Prep Time
8Turnovers 50Minutes
Cook Time
20Minutes
Ingredients
  • 1box puffy pastry sheets(2 count box, thawed)
  • 6slices bacon
  • 1medium onion(thinly sliced)
  • 2medium Apples of your choosing(I used Granny Smith)
  • 2Tablespoons apple cider vinegar
  • 1/4cup brown sugar(firmly packed)
  • 1/4teaspoon cinnamon
  • 1/8teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8teaspoon salt
  • 2teaspoons pure maple syrup
  • 1cup sharp cheddar(grated)
  • 1 egg(beaten)
Instructions
  1. Unthaw both pastry sheets on counter and keep cold (they are easier to work with).
  2. 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.
  3. 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.
  4. While onions are caramelizing, peel, core and dice apples.
  5. 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.
  6. Divide cheese and bacon into 8 portions on cutting board (this was easier for me than to just eyeball how much for each).
  7. 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.
  8. 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.
  9. Bake for 20 minutes, until golden brown and puffed up. Let cool for 15-20 minutes.
Recipe Notes

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