This tasty recipe was create for us by Irene Matys!
Apples and cheddar make for a classic flavour pairing, and in this turnover recipe the combination has been elevated. Ambrosia apples are simmered with onions, apple cider, brown sugar and warm spices to create a chutney that tops shredded smoky cheddar in this clever twist on an otherwise traditional dessert.
- 2 tbsp. unsalted butter
- 1 medium yellow onion, finely diced
- 4 medium Ambrosia apples (or your favourite variety), cored and diced
- ½ cup apple cider
- 1/3 cup packed brown sugar
- ½ tsp. cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- ½ cup candied orange peel, diced
- Flour, for dusting
- 454 g pkg. 10x10 Puff Pastry Sheets
- 3 tbsp. unsalted butter, melted
- 200 g Canadian Smoked Cheddar, shredded
- 1 large egg beaten with 1 tbsp. water to make egg wash
- ½ cup turbinado sugar (pure cane or raw sugar)
- Start by making the apple chutney: In a large saucepan, melt 2 tbsp. of butter over medium heat. Add onions and sauté for 2 to 3 minutes, until soft and translucent.
- Stir in apples, apple cider, brown sugar and spices. Simmer for 25 to 30 mins. or until mixture has thickened. Mix in candied orange and set aside to cool.
- To make turnovers, preheat oven to 400F. Line two large baking sheets with parchment paper.
- Dust flour on working area and roll out one of the puff pastry sheets to a 12x12 square.
- Cut pastry sheet into 9 equal squares. Brush each square with butter.
- Add 1 tbsp. of shredded cheese in the centre of each square and top with 1 heaping tbsps. of apple chutney.
- Brush edges of pastry squares with egg wash. Fold one edge of each pastry from corner to corner to form a triangle shape. Press edges to seal.
- Make two small slits on top with sharp knife. Brush each triangle with additional egg wash. Sprinkle top of triangles with a generous amount of turbinado sugar.
- Place on baking sheet an inch apart. Repeat process with second puff pastry sheet. Bake in preheated oven for 25 to 30 mins until turnovers have puffed up and are golden brown.
Recipe by Irene Matys for Produce Made Simple.