These turnovers are a little savory, a little sweet and a whole lot of delicious. They're filled with apples, Cheddar cheese and bacon...you can't go wrong with that combination!
cost per recipe: $12.53
The price is determined by the national average.
Granny Smith apple, peeled and cut into cubes
medium onion, diced (about 1/2 cup)
tablespoons apple cider vinegar
cup packed dark brown sugar
teaspoon ground cinnamon
teaspoon ground ground cardamom
teaspoon ground ground cloves
teaspoon ground nutmeg
teaspoon ground star anise
teaspoon ground black pepper
teaspoons pure maple syrup
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
ounces (1/2 of a 16-ounce package) thick-cut bacon, diced, cooked and drained
cup shredded Cheddar cheese(about 4 ounces)
Heat the oven to 400°F.
Heat the apples, onion, vinegar, brown sugar, cinnamon, cardamom, cloves, nutmeg, star anise, black pepper and maple syrup in a 3-quart saucepan over low heat. Partially cover and cook for 20 minutes or until the apples and onion are tender, stirring occasionally.
Uncover the saucepan. Increase the heat to medium. Cook and stir until the liquid is evaporated. Remove the saucepan from the heat and let cool to room temperature.
Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet in quarters. Repeat with the remaining pastry sheet. Spoon about 1/4 cup 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 each filled pastry. Brush the pastries with the egg. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.