These Apple Walnut Gorgonzola Turnovers for breakfast or dessert are sure to be a big hit.
1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh)
1/2 cup chopped walnuts
1/4 cup crumbled gorgonzola cheese
2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
2 Tbsp honey
2 7-ounce prepared puff pastry sheets (total 14 ounces)
1 egg, beaten
Microwave chopped apples for two minutes on high just to remove a bit of the excess water.
Once cooled, combine apples with walnuts, gorgonzola, thyme and honey.
Roll out the puff pastry – it will be in three long sections. Make 9 equal squares and brush the edges with the egg. Put a dollop of the apple mixture in the middle of each pastry square and fold over to make a triangle. Use a fork to crimp the edges. Brush egg over top of each pastry. Bake for 15-20 minutes at 400 until they are puffed up nicely and golden brown. Cool for 15 minutes and serve.
These pastries freeze very well. We serve ours with a maple syrup dip laced with a hint of jalapeno. Enjoy!
Recipe & Photo by Ande Cook. Ande Cook is a local artist and aspiring farmer. Check out her annual open studio November 8,9 and 10. For details on the open studio and to see more art please visit andecookstudio.com