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Mini Fruit and Cheese Turnovers
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Turn puff pastry into a party-worthy snack in minutes with this simple recipe for Mini Fruit and Cheese Turnovers.
I’m always on the hunt for easier ways to entertain, especially when it comes to simplified appetizers that take minutes to make but taste like they took hours to create. Welcome to the party, Mini Fruit and Cheese Turnovers!
These buttery pockets pack big flavor in the form of sweet fruit, salty cheese and savory caramelized onions.
The onions join forces with fresh rosemary and are cooked down until they become sweet. Then it’s time to pair the onions with your choice of cheese and fruit. I love any of the below duos:
- Cheddar cheese and Granny Smith apples
- Gouda cheese and pears
- Blue cheese and Honeycrisp or Fuji apples
- Blue cheese and pears
- Brie cheese and cranberries or apples
- Manchego cheese and apples
If fresh fruit isn’t an option, jam also works great inside these cheese turnovers, which can be adapted to suit any season of the year. I’ve even made them with leftover cranberry sauce and Brie cheese as a welcome way to make the most of holiday extras.
No matter which combination of cheese and fruit you choose, one thing is certain: These mini turnovers are the ultimate make-ahead snack that allow any host or hostess to serve up a party-worthy snack while still enjoying the festivities.
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Mini Fruit and Cheese Turnovers
- 2 Tablespoons unsalted butter
- 1 small onion, thinly sliced
- 1 1/2 Tablespoons minced fresh rosemary
- 1/2 teaspoon black pepper
- All-purpose flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry, thawed
- 1 small pear or apple, peeled and thinly sliced
- 1/2 cup shredded or crumbled cheese of choice, such as cheddar, gruyere or gorgonzola
- 1 large egg, beaten with 1 Tablespoon water
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
In a small saucepan set over medium-low heat, melt the butter then add the onions, rosemary, and pepper and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Remove the caramelized onions from the heat and set them aside to cool slightly.
Lightly flour your work surface then unfold each of the puff pastry sheets. Cut each sheet into nine squares for a total of 18 squares.
Divide the caramelized onions and sliced fruit evenly among the squares, placing the fillings in the center of each square, then divide the cheese on top.
Brush around the edges of each turnover, then fold each square over to form triangles. Using a fork, crimp together the edges to seal each turnover shut.
Brush the tops of the turnovers with the remaining egg wash.
Using a paring knife, cut three small slits atop each turnover then transfer them to the baking sheets, spacing them at least 2 inches apart.
Bake the turnovers until the pastry is golden brown and puffed, 10 to 15 minutes.
Remove the turnovers from the oven and let them cool slightly before serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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