Mini Apple Turnovers with Walnuts and Gorgonzola

Name: Mini Apple Turnovers with Walnuts and Gorgonzola
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: Global
Ingredients: 355 milliliters peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh); 118 milliliters chopped walnuts; 59 milliliters crumbled gorgonzola cheese; 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled); 2 Tbsps honey; 7 ounce sheets 7-ounce prepared puff pastry sheets (total 14 ounces); 1 egg, beaten

Mini Apple Turnovers with Walnuts and Gorgonzola requires around 50 minutes from start to finish. One serving contains 78 calories, 1g of protein, and 5g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. Several people really liked this hor d'oeuvre. Head to the store and pick up apples, egg, thyme leaves, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Pre-cook and chop apples:

Ingredients you will need

Apple

Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through.

Ingredients you will need

Apple

Equipment you will use

Microwave

Bowl

Remove from heat and let cool.

Drain excess moisture.

Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. (Note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.)

Ingredients you will need

Apple

Make stuffing:

Ingredients you will need

Stuffing

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

Ingredients you will need

Gorgonzola

Walnuts

Apple

Honey

Thyme

Equipment you will use

Bowl

Cut and stuff puff pastry: 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.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Oven

Cut into 12 3x3-inch squares (a pizza slicer works great for this).

Equipment you will use

Pizza Cutter

Paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal).

Ingredients you will need

Egg

Place a heaping teaspoon of the apple walnut mixture in the center of the squares.

Ingredients you will need

Walnuts

Apple

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.

Ingredients you will need

Dough

Place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles.

Equipment you will use

Baking Paper

Baking Sheet

Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.

Ingredients you will need

Puff Pastry Sheets

Whisk in a half 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.

Ingredients you will need

Glaze

Water

Egg

Equipment you will use

Pastry Brush

Whisk

Place in 400°F oven and bake for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

Equipment you will use

Oven

Serve either warm or at room temperature. Can be made several hours in advance.

Equipment

Ingredients

Servings:

355milliliters

peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh)118milliliters

chopped walnuts 59milliliters

crumbled gorgonzola cheese 2teaspoons

chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)2Tbsps

honey 7ounce sheets

7-ounce prepared puff pastry sheets (total 14 ounces)1

egg, beaten

Recommended wine: Cream Sherry, Moscato Dasti, Port

Turnover on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.