WHEN THE MOOD FOR PUFF PASTRY STRIKES (and you know it will), why reach for an apple turnover when you can make Harvest Turnovers instead? Harvest Turnovers contain apples. But they also contain onion. And bacon. And Cheddar cheese, plus a whole lot of pumpkin pie-type spices. And believe me — they are knock-your-socks-off delicious.
Although this recipe makes 8 turnovers, you don’t have to bake them all at once. Just make all of the filling (this can be refrigerated for 2 or 3 days). Then fill and bake the turnovers at your leisure. I made (and ate!) four of them last night. They were crispy-wonderful, and utterly satisfying.
Harvest Turnovers
Adapted (and simplified) from a Pepperidge Farm recipe
2 Granny Smith apples, cored, peeled, and diced
1 medium onion, diced
2 Tablespoons apple cider vinegar
1/4 cup firmly-packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Freshly-ground black pepper
1 1/2 teaspoons pure maple syrup
2 Puff pastry sheets, thawed but still cold
7 slices thick-cut bacon, diced, cooked, and drained
1 cup shredded Cheddar cheese
1 egg, beaten
To start, peel and core two apples.
And here’s a tip. When coring an apple, start at the blossom end, not the stem end.
The blossom-approach seems to bring out the seed-core more cleanly.
Use this tip as your sense of logic dictates.
Then slice and dice the apples.
Dice up an onion, too.
Pour apples, onions, vinegar, brown sugar, cinnamon, cloves, nutmeg , pepper, and maple syrup in a saucepan or small Dutch oven.
Partially cover the pot, and cook until the apples and onion become tender — about 20 minutes.
As the apple mixture cooks, stir it from time to time with with a green spatula. Also, deeply inhale the aroma. It’s divine.
While the apple mixture cooks, dice up 7 slices of bacon. Cook them in a skillet until done, but not crispy. Then drain them on paper towels.
Back to the apple-mixture — once the apples and onion are tender, uncover the pot, turn up the heat, and continue cooking, stirring all the while, until the liquid evaporates.
And now the fun begins! Unfold a sheet of puff pastry (it should be thawed, but still cold), on a lightly-floured surface. Cut the sheet into four quarters. A pizza-wheel is useful here.
Mound slightly-less than one 1/4 cup of the apple mixture onto the center of each square.
Place a tablespoon of chopped bacon on top of the apples.
Top the bacon with 2 tablespoons of Cheddar cheese.
I hope you’re feeling hungry right about now.
Fold the pastry in half to form a triangle.
Using a fork, crimp the sides to seal. Then cut a one-inch slit in the top of each pastry. The slit will allow steam to escape. We want Harvest Turnovers, not Exploding Turnovers.
Using a flat spatula, transfer each pastry to a baking sheet. Then brush each turnover with beaten egg.
Bake in a preheated, 400F oven until the pastries puff to perfection, and turn golden-brown. Cool for 10 minutes on the baking sheet set atop a wire rack. Savor this crunchy deliciousness at once.
Folks, these Harvest Turnovers are about as awesome as awesome can be. And their savory-sweet filling must be tasted to be believed. Let me know if you’d like to taste one.
Need a copy-and-paste version of the above recipe? Here goes:
Harvest Turnovers
Adapted (and simplified) from a Pepperidge Farm recipe
2 Granny Smith apples, cored, peeled, and diced
1 medium onion, diced
2 Tablespoons apple cider vinegar
1/4 cup firmly-packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Freshly-ground black pepper
1 1/2 teaspoons pure maple syrup
2 Puff pastry sheets, thawed but still cold
7 slices thick-cut bacon, diced, cooked, and drained
1 cup shredded Cheddar cheese
1 egg, beatenSpecial Equipment – a 2 1/2 quart saucepan or small Dutch oven; a baking sheet; a pastry brush
Preheat oven to 400F.
1. Cook the apples, onion, vinegar, brown sugar, cinnamon, cloves, nutmeg, black pepper and maple syrup in 2 1/2-quart saucepan over a low flame. Partially cover the pan, and cook for 20 minutes or until the apples and onion are tender, stirring occasionally.2. Uncover the saucepan, and increase the heat to medium. Cook and stir until the liquid evaporates. Remove the pan from the heat and let cool to room temperature.
3. Unfold one pastry sheet on a lightly floured surface. Cut the pastry sheet in quarters. Repeat with the remaining pastry sheet. Spoon slightly less than 1/4 cup of the apple mixture in the center of each pastry quarter. Top each with 1 tablespoon bacon and 2 tablespoons cheese. Fold the pastry in half over the filling to form a triangle. Crimp the edges with a fork to seal. Cut a small slit in the top of filled pastry. Transfer the pastries to a baking sheet, and then brush each with beaten egg.
4. Bake on the middle rack of the preheated 400F oven until the pastires are golden-brown — about 20 minutes. Let cool on the baking sheet set on a wire rack for 10 minutes.
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Oh MY! Good thing I am going grocery shopping tomorrow!
Do you by chance have a list of your absolutely-must-have-ingredients-on-hand? I say this because my pantry is always missing at least one if not two of the ingredients for any recipe I see that I want to try. Instead of running out and buying just that one thing, I’d love to take a list of must-have basics so I’m prepared for the next must-make-and-devour-now recipe you post. These sound wonderful, BTW…
Looking forward to trying another winner!
Marjean – It has been on my mind to do a pantry/freezer list for some time now. Thanks for the encouragement!
You’re publishing a cookbook in the near future, right?
If not, you should. I’m pretty sure many of your viewers would buy it in a heartbeat!
Anyway. I’m getting apples next time I grocery shop… normally I don’t buy them since I’m allergic to raw fruit, but bacon and cheese will make me endure any pains… hee hee! I’m sure these’ll be a hit in my house! ♥
Hi Donna B. – Yes, cookbook. It’s coming along s-l-o-w-l-y. (I make multiple tests with every recipe — including the pastries above, which I made yet again today!)
If you make these turnovers, let me know how they turn out for you. I want all the gory details.
Oh how delicious and delightful these turnovers are!!!! Some sweet from the apples and syrup, some savory from the bacon,onion and cheese, and when enfolded in crisp flaky puff pastry- what’s not to love! These truly capture the flavor of the comfort food we all crave when the weather turns cooler. You can tasted each component- but they meld so beautifully together!! Perfect for a meal when paired with a salad- or just as a snack on their own!!! I bet “cups” of the puff pastry (using mini muffin tins) filled with this would make great party food! Thanks, as always, for having me taste Kevin!!! LOVE them! (and will be making them for Monday Meal!)
I think I just gained 5 pounds from looking at those apple turnovers and cinnamon rolls! YUM!
I’m sure my family would love these. We’re not big on desserts, so I could serve these for lunch or supper with a cup of soup or a salad. I have puff pastry sheets in the freezer, and all the other ingredients. Sounds like Sunday night supper is sorted.
Susan – Yum, indeed!
Anna Lapping – If you make these turnovers, let me know how your family likes them. I think they are divine.
Oh My Gosh!!!!! Can’t wait to make these! Do you think they will freeze well?
Hi Cathy – I haven’t tried to freeze these turnovers. But…you can make the filling 2 or 3 days in advance — as I do — and then just assemble and bake what you need.
Wow Kevin!
These turnovers DO sound delicious. Even I, the non- cook, feel I can muster these.
BTW is the green spatula just for luck or does it hold the “magic”?
Sue – Yes, a green spatula is essential for this recipe
I follow your site and make some of your recipes, but we have 2 people with celiac disease in our family so I only make what I can adapt. I actually keep a 100% GF kitchen because it ended up being easier. You said one time that your partner was gluten-free and I was just wondering how you manage that? Do you make 2 of everything or what? I write a GF blog and get that question a lot which I can’t really answer since my whole family is GF. I have never found GF alternative to puff pastry. Thanks Kevin. I have looked at your window with the glass shelves enough that I think I might try it.
These sound heavenly! Question (of course – you know me by now – always looking for as easier way) How are these made up and then warmed the next day. Once a month i needa take-along recipe that cannot be baked (but warming is OK) at the hostess’ house
So could I make and then take and warm up?
Don’t think it would lose too much – the re-warm should bring back some of the crispiness – do you think?
Of course I love this recipe too!! I walk away from at least 90% of the recipes I see online….but, honestly have never found one I don’t like on your blog! I will make these
Gloria – My partner is here only Thursday night through Sunday night, so when we dine together I prepare GF meals. The rest of the time I eat whatever I want (like the above turnovers). I can fully understand the sense it makes to keep your kitchen GF — period. Now would someone please invent GF puff pastry?
Rosemarie – I’m sure you can reheat the turnovers. They won’t be as delicious as freshly-baked, but they will still be delicious!
Valerie C. What a nice comment to read this afternoon! Thank you.
Thanks Kevin– How about posting some of the wonderful recipes you undoubtedly invent for your GF partner?
In my family we have a need for GF, and Diabetic, and recently my brother has developed an extreme sensitivity to anything with corn or cornstarch or anything with sulphites in. (Corn has natural sulphites, he has been told) That lets out most canned and processed foods. Life gets ever more challenging.
Looks fabulous! And I love that the directions call for a green spatula.
Hi, Keven – these look luscious. Any idea of a substitute for the bacon for a vegetarian who doesn’t like fake n bacon? Another vegetable perhpas?
What are these green tools you are using? Where to purchase and why?
Made your rhubarb crisp the other day with peaces and blackberries. Yum
Janice in Black Creek, BC – I do have several GF recipes on this site, but have not yet placed them in their own, special Gluten-Free category. Will get on this right away. I promise.
Dielle – I love spatulas, pastry brushes, and other kitchen-gadgets in vivid hues. I’m weird that way.
Hi Pepi – Bacon contributes a nice “smokey” taste to the turnovers. If you can’t use regular bacon or vegetable “bacon”, maybe you could add something called “liquid smoke.” Liquid smoke is available at most supermarkets. You’ll need to increase the other ingredients to make up for the missing meat. Add more apples, onions, or cheese — whatever appeals to your own taste buds. And pay no attention to my silly kitchen gadgets. Use whatever spatula and pastry brush you have on hand.
Pepi, the green tools are just like the post where you must use a blue and white checked knapkin with fleur de lis. It only contributes to the charming entertainment factor of the blog and you’ll get used to it if you follow it awhile!!! He is particular!
I am thinking cooked squash with the apples……..some many yummy ideas dancing in my head!! Thanks!
I made these yesterday where up here in Vermont it was cool, rainy and windy.
They were made with a larger amount of spices, as we adore cinnamon, cloves and ginger (I subbed ginger for the nutmeg), and I also used turkey bacon. They
are wonderful eaten at room temperature as the flavor seems to be best that way.
I will use parchment on the next batch (and there will be a next batch!) to make the baking sheet easier to clean afterwards. Oh yeah, these were yumm!!
Thanks, Kevin!
Consatance Clark – Have fun experimenting!
Devon D. – So glad you liked the turnovers. I’ve made them 6 times now, and have enjoyed them hot, warm, and even cold. Delicious at any temperature!
Kevin, Kevin, Kevin….how on earth did you eat four of these in one sitting!
My boyfriend and I just finished two each! OMG goodness. I made it exactly like you suggested but added a 2009 Heller Estate Organic Merlot to go with it! I even took a picture of my finished product that I will post on your FB page….not as pretty as yours but Ohhhh so yummy!
Bernie – So glad you tried — and liked — the turnovers. Sounds like you chose the perfect wine to accompany them!
Really needed a break from skinning Concord grapes to make into jam. (only 100 lbs more to go. Hear my groan?) Having all the ingredients (substituted Honey Crisp. which I purchased from a local farm market, for Granny Smith since none of the Lodi apples in the orchard were good enough to use so left them for the Whitetails to eat) prepared this today since there were 3 taste testers in residence. Also, alas and alack, left out the cheddar cheese due to two tester’s lactose intolerance issues.
Never the less, there is not a crumb left!! The taste testers are foodie snobs who work in the food service industry in 5 star Chicago restaurants. They all LOVED these turnovers as I did too. Thank you for this recipe, Kevin!
Susan – What a job peeling grapes, but oh, does the Concord grape jam to come sound tempting! So glad you and your friends liked the cheese-less version of Harvest Turnovers, and that you took the time to tell me so. Foodies — meaning those who eat slowly and who analyze every bite — are my favorite people to cook for.
I would like to make these for my neighbor as we are both Libras and need to celebrate fall.
What else would you serve with this and which wine works best? Sounds so yummy!
also…have you ever made pakovas? I enjoyed them for the first time in Tucson and am looking for the recipe. It had sweet potato and polenta croutons and a yogurt mint sauce…WoW!
Oh I can’t wait to make these!!
and I love your “vibrant hued” gadgets! 3/4th of all my gadgets are neon lime green!
Hi Melissa – I’d serve a green salad alongside these Harvest Turnovers. Wine? A good Sauvignon blanc. Champagne would be perfect, too.
Hi Lisa – Good for you! A colorful kitchen is a fun kitchen.
Thanks for getting back to me Kevin. This will be fun! Melissa
Would you ever put some walnuts with this?