Savory Apple, Cheddar and Thyme Turnovers
These turnovers combine two classic partners— tart apple and nutty cheddar cheese—in rich puff pastry. The addition of fresh thyme and the absence of sugar turn these triangular puffs into a savory appetizer instead of the more expected dessert.
- 1 tart apple, such as Granny Smith
- About 4 Tbs. (1/2 stick) unsalted butter
- 2 frozen all-butter puff pastry sheets, each about 9 inches square, thawed according to package instructions
- 1 cup shredded aged farmhouse cheddar cheese
- 1 Tbs. chopped fresh thyme
Preheat an oven to 400°F.
Peel, quarter and core the apple. Thinly slice the quarters and then cut into small dice.
Have ready a small bowl of water. In a small saucepan over low heat, melt the butter, then set the pan next to the water near your work surface.
Roll out each puff pastry sheet until it measures about 10 by 12 inches. Cut each pastry sheet into 12 almost-square pieces. Top each piece with 1/2 tsp. of the cheese, 1 tsp. of the apple and a small amount of thyme. Brush the edges of the pastry pieces with water, then fold each piece in half on the diagonal to form a triangle. Press the edges together to seal. Place the turnovers on a baking sheet, spacing them about 1/2 inch apart. Brush the tops with the butter and sprinkle with the remaining cheese.
Bake the turnovers until golden brown, about 15 minutes. Transfer to a warmed platter and serve immediately. Makes 24 turnovers; serves 6 to 8.
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).