Last updated on November 30th, 2018
I picked up some ‘Crispin’ apples from a local orchard the other day, and promptly used them for savory, puff pastry Harvest Turnovers. Harvest Turnovers contain apples, onion, bacon, Cheddar cheese, and autumn-type spices. They are knock-your-socks-off delicious.
Although this recipe makes 8 turnovers, you don’t have to bake them all at one time. Just refrigerate the leftover filling (for up to 3 days), and then assemble and bake more turnovers as you want them.
Confession #1: After filming the above video, I promptly ate four turnovers.
Confession #2: I did not save the remaining filling for my weekend guests. Instead, I ate it cold from the refrigerator. ‘Twas delicious for breakfast!
xKevin
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Here’s the printable:
This is a recipe from Pepperidge Farm that I adapted and simplified. The turnovers are more savory than sweet. Serve them for breakfast, lunch, or for dinner on-the-go!
Ingredients
- 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
- 5-7 slices thick-cut bacon, diced
- 2 Puff pastry sheets, thawed but still cold
- 1 cup shredded Cheddar cheese
- 1 egg, beaten
Instructions
- In a 2 1/2 quart sauce pot or small Dutch oven, stir together the apples, onion, vinegar, brown sugar, all of the spices, and the maple syrup. Partially cover the pot, and cook, while stirring occasionally, over low heat until the apples and onion are tender -- about 20 minutes. Then increase the heat, and cook, stirring gently but constantly, until all of the liquid has evaporated -- about 1 minute. Let the mixture cool to room temperature for at least 30 minutes.
- While the apple mixture is cooking, saute the diced bacon in a skillet over low heat. Saute until the bacon is done but not crisp -- about 5 minutes. Drain the bacon on paper towels, and let cool to room temperature.
- Center the oven rack, and heat the oven to 400°F. Also, line a baking sheet with parchment paper. Put a sheet of thawed but still-cold puff pastry dough on the baking sheet, and then cut the dough into 4 equal squares. Put a large dollop (less than 1/4 cup) of the apple mixture in the center of each square. Top the apples with 1 tablespoon bacon and 2 tablespoons cheese. Fold the pastry in half over the filling to form a triangle, and then crimp the edges with a fork to seal. Cut a small slit in the top of each pastry to allow steam to escape. Cut, fill, and form the remaining sheet of pastry dough.
- Bake until the pastry puffs and browns -- about 20 minutes. Cool briefly on a wire rack and enjoy.
NOTE: The apple filling and the bacon can be cooked ahead of time. Allow both to cool to room temperature, then cover and refrigerate for up to 3 days.
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Bruce in NH says
Will be trying this recipe to perk up this raw afternoon. Will report back later. My wife is psyched!
anita says
Kevin, you crack me up. Thanks for this morning’s chuckle. I can totally relate to your confessions.
This recipe sounds delicious and doable. I’m gonna make ’em soon as I get some puff pastry. (I’m rubbish at making pastry from scratch.)
Kevin Lee Jacobs says
Hi Bruce in NH – Yes, please let me know how these pastries turn out for you!
Hi Anita – Thank goodness for store-bought puff pastry dough. I once made it from scratch, and it was an all-day affair!
Lee says
Love your recipes and format…..I really laughed when
I read you ate 4 in a row ! ❤️
Chris Dugan says
I love you Kevin! You make food fun.
Janis says
What a great idea! Fun and delicious way to perk up a cold afternoon. Thanks, Kevin
Patti Panuccio says
Thank you for another great recipe.
Vickie P. says
Oh this sounds so delish! Thanks for sharing.
Anita Robertson says
Hey Kevin, Could you offer a vegetarian option? I have friends who are pigs (the hog kind). Seriously! Thx!
Julie R says
Kevin, I laughed at your confessions. And I have to say that I am very glad for ready made pastry dough. That’ll make this recipe so much easier. I have had fruit filled pastry, but never had it with filled with this combination of goodies. I want to try it this way, soon. Happy Halloween !