Friday, November 1, 2013

Apple Cheddar Turnovers

There is nothing like fresh picked apples, cold, crisp and delicious.  Pair those crisp fresh picked apples with a sharp cheddar cheese, makes a nice snack doesn't it?  Well how about wrapping fresh apples in a flaky cheese speckled pie crust, now we're talking heaven!  These easy to make Apple Cheddar Turnovers are a fantastic take with you pie.  Pack them in lunches or serve them warm with a big glass of milkApples and cheddar never tasted so good!



For the crust...
2 cups all purpose flour
6 oz. (1 1/2 sticks) cold butter, cut into 1/2 inch pieces
6 oz. sharp cheddar cheese, coarsely grated
1/4 teaspoon salt
6-7 tablespoons cold water 

For the filling...
3-4 medium apples, I used northern spy, but any good baking apple will work.  Peeled, seeded and cut into 3/4 inch chunks.
1/2 cup sugar
1/4 cup all purpose flour   
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1 egg beaten in a bowl.

Makes 6 generous sized turnovers  

1.  To make the crust, combine flour, grated cheese, salt and the cold butter bits in a medium sized bowl.  With a pastry blender or a fork, cut in butter until mixture resembles coarse crumbs.

2.  Add the cold water 1 tablespoon at a time, stirring until mixture starts to come together.  Don't add more water than you need, it's ok to have some loose dry crumbs in your bowl.  Gather together to form a ball.  Divide dough into 6 equal parts, approximately 4 ounces each.  Refrigerate until ready to use.

3.  To make the filling, combine the  apple chunks, sugar, flour, cinnamon and nutmeg in a bowl.  Mix to combine well.  Set aside.  Preheat the oven to 400°.

4.  Remove one dough ball from the refrigerator and on a lightly floured table, roll dough to about a 7 inch circle.  Scoop out about a 1/3-1/2 a cup of apple filling in the lower center of the circle.  With a pastry brush, brush beaten egg around edge of circle.

Fold over top half of pastry to meet the bottom edge of the circle.  Press the edges together and crimp with a fork or your fingers.

Continue on with the remainder of the dough and apple mixture.  Place turnovers on a parchment lined baking pan.  Make 3 small slits in the top of the turnover to vent.

5.  Bake in the preheated oven at 400° for 15 minutes, rotate the pan and turn down the oven to 350° and bake for 20 minutes longer or until nicely golden brown and bubbly.  Remove from the oven and allow to cool for 5 minutes, then transfer with a spatula to a wire rack to cool until desired eating temperature.  Enjoy!


  1. I really love turnovers with just about any filling! These look lovely! Glad you posted at the Buttercream Bakehouse link party. I’ve pinned, liked, twittered and G+-ed your post. I’d love it if you dropped by for a visit at . I look forward to seeing you over there! Deb @ Kneaded Creations.

  2. Thank you Debbie, and thanks for providing a great place for me to share my recipes. I will check out Kneaded Creations as well!

  3. Anne, I saw these at Buttercream Bakehouse Sunday Linky, and had to come over for a closer look. I love hand pies, and your turnovers are lovely! Your photographs really showcase your work- such beautiful colors!

    Love, Joy @ Yesterfood

  4. Thank you Joy for your kind words and encouragement, It's so nice to hear from a fellow blogger.