Apple pie and sharp cheddar cheese are a familiar pairing, but this recipe brings the two ingredients together in an unexpected way. These All-Cheddar Crust Apple Turnovers, which are adapted from Food52, replace traditional butter-based pastry with a dough made from grated sharp cheddar cheese, creating a delicious contrast between sweet fruit and savory pastry.
Ingredients:
- 3 (small, ~5-ounce) pink lady apples, peeled and sliced (figure 1/4-inch thick)
- 5 ounces of sharp white cheddar, grated (about 1 3/4 cups)
- 1 1/4 cup of all-purpose flour, plus more for rolling
- 6 tablespoon of cold water
- 1/4 cup(53 grams) light brown sugar
- 1 1/4 teaspoon of kosher salt
Directions:
- Add 1¼ cups all-purpose flour and 1 teaspoon kosher salt to a food processor. Pulse briefly to combine. Add the grated sharp white cheddar and pulse approximately three times, just until the cheese is incorporated. Pour the cold water evenly over the mixture, then continue pulsing in short bursts until the dough develops a crumbly, curd-like texture. The mixture should hold together when gently squeezed between your fingers.
- Place a large piece of plastic wrap on a clean work surface. Transfer the dough onto the wrap and gently shape it into a square. Fold the plastic tightly around the dough, pressing lightly to create an even shape. Refrigerate for at least 30 minutes or up to two days. This resting period allows the flour to hydrate while keeping the cheese-based pastry firm enough to roll.
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the peeled, sliced Pink Lady apples with the light brown sugar and remaining ¼ teaspoon kosher salt. Toss gently until evenly coated, then set aside. Allowing the apples to rest briefly gives the sugar time to draw out some of their natural juices.
- Remove the chilled dough from the refrigerator and divide it into four equal portions, approximately 86 grams each. Lightly flour a clean work surface and roll each portion into a 6-by-6-inch square. Work gently to maintain an even thickness without excessively handling the dough. Once the pastry squares are ready, add the remaining 2 tablespoons of flour to the apple mixture and toss until evenly distributed. The flour helps thicken the fruit juices as the turnovers bake.
- Divide the apple filling evenly among the four pastry squares, using approximately 100 grams or a heaping ½ cup per turnover. Arrange the apples diagonally across the center of each square rather than piling them into a mound. Fold one corner over the filling to meet the opposite corner, forming a triangular turnover. Gently stretch the dough if necessary, then press the edges together and crimp with a fork to seal.
- Using a small, sharp knife, cut two or three short slits into the top of each turnover. These openings allow steam to escape during baking. Carefully transfer the pastries to the prepared baking sheet, leaving space between each one. Bake for 28 to 32 minutes, or until the tops and bottoms develop a deep golden-brown color and the pastry appears crisp. Add the missing cheese measurementInclude the egg wash step
These Apple Turnovers With an All-Cheddar Crust offer a delicious balance of sweet and savory flavors, bringing together tender, brown sugar-coated apples and a crisp, golden cheddar pastry. The sharpness of the cheese complements the natural sweetness of the fruit, creating a distinctive twist on a familiar dessert. Whether enjoyed fresh from the oven or at room temperature, these homemade turnovers showcase how a few simple ingredients can transform a classic pastry into something unexpected and satisfying.
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