Apple Walnut Gorgonzola Turnovers

Yes yes I know it’s June and it’s not apple season here yet, but we make cooked apples every year and freeze them, we grow our own walnuts and thyme, and this was just plain good, so there. Remarkably it is the middle of June in Sacramento and we haven’t had a day over 90 degrees in weeks, in fact, it’s barely been getting up to the 80s. So, the oven is still in use.

Ever have one ingredient that you have left over from something so you devise an entire recipe around it? I had some gorgonzola cheese begging to be eaten, some puff pastry in the freezer, and my mother’s book club potluck event at our house coming up. Apples and walnuts we always have on hand.

Apples, walnuts, gorgonzola, thyme, and honey make up the filling of these mini-turnovers and let me tell you, this is a great combination. Put the filling on a pizza, keep the apples fresh and make a gorgonzola version of Waldorf salad, or place it on a flour tortilla and roll it up and eat it as a wrap, whatever you do these ingredients belong together. Big hit at the book club too, nary a turnover was left.

Apple Walnut Gorgonzola Turnovers Recipe

  • Yield: Makes 24 turnovers.

If using prepared frozen puff pastry sheets, they need to be defrosted in the refrigerator at least 3 hours before using.

Ingredients

  • 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

Method

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1 Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through. Remove from heat and let cool. Drain excess moisture. Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. (Note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.)

2 Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

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3 Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares (a pizza slicer works great for this). Paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal). Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges. Place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles. Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.

4 Whisk in a half teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze. Place in oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

Serve either warm or at room temperature. Can be made several hours in advance.

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22 Comments

  1. Susan from Food Blogga

    No wonder they were all eaten. Who could resist apples, walnuts, and gorgonzola? BTW- I’m just smitten with the dish! Did you get it at an antique shop?

    I have a neighbor who runs an antique store. Every few months he has the most amazing yard sale. I nabbed this from him just a couple weeks ago, cool isn’t it? ~Elise

  2. MakiB

    I often have such an abundance of apples every year and I try to give them away and use as many as I can but I have never frozen apple slices. Do you slice the apples and then blanch them before you freeze them? Do you add lemon juice to prevent them from browning? I’ve made applesauce and frozen it but I wonder if apple slices would get grainy if frozen.

    I too love the pedestal :)

    Here’s the recipe for my mom’s baked apple slices, so easy! ~Elise

  3. NanaMissB

    I have two events coming up sort of back to back. Do you think these can be frozen and reheated successfully? They sound wonderful. Would like to do once and serve for both functions.

    I think it would be best to freeze them uncooked, and then defrosted and cooked before serving. ~Elise

  4. HJ

    This recipe has everything that I love and will definitely try it today! But one question:

    I don’t believe in owning a microwave, I just don’t like the idea of my food being nuked. I know I’m missing out on a lot of its uses but what can I do with the apples (step 1) to get rid of the moisture since I don’t have a microwave?

    This is my first comment and just want to take the opportunity to thank you for this great site and AMAZING recipes!

    Hi HJ, you are very welcome. Regarding the apples, you can steam the peeled apple slices on the stovetop instead of cooking them in the microwave. ~Elise

  5. Monique

    So you use prepared pastry sheets (phyllo) and roll one box’s worth to 9 X 12″, or is there another type of pastry sheets? No oil or butter between the sheets–just roll them?

    Do not use phyllo. That will not roll out. Use puff pastry, preferably a brand using all butter. Just roll them out. Helps to sprinkle a little flour on your rolling surface and on top of the dough. ~Elise

  6. Trish in MO

    Oh my hubby adores gorgonzola…this is a must try!!

    By the way, what is that mat you have, that looks like a size-guide or something? (in the picture under step 2)

    Thanks!

    That mat is an old Tupperware pastry sheet. You can still find them on eBay. ~Elise

  7. Lydia (The Perfect Pantry)

    To gild the lily, you could use this topping on scallion pancakes (I always keep some in my freezer) like a mini-pizza, or in discos for a dessert empanada, too.

  8. Paul

    I make “Bishops Hats” which are similar (sans noix) and served with Vidalia onion marmalade. Could be a match! I was also thinking that if a dash of cinnamon could be substituted for the thyme, you’d have a great dessert pastry.

  9. Andrea Nguyen

    Great flavor combination idea, Elise. Bet you could make a bunch, freeze them on the baking sheet (your personal IQF) and then store them for later day. You can totally look like you did tons of work for your guests; just defrost and bake!

  10. Annie

    Drool…
    Unfortunately my husband is allergic to walnuts. Yup, sucks to be him. Do you think there are any alternatives? Or I can simply omit them?

    I would just leave them out. ~Elise

  11. nia

    These look really good! Question: I don’t do nuts, but I like the idea of apples and cheese, could I sub grapes for the nuts or maybe use a little walnut oil mixed the honey instead?

    You might want to sub raisins instead of grapes, and walnut oil would work well. ~Elise

  12. Ben

    I tried it and it is lovely. The combination of the ingredients gives it a very rich taste!

  13. Susan

    I have family in Woodland and they are so loving this cooler weather right now. It’s almost as cool as in San Jose where I live.

    These turnovers sound delightful. I imagine some chopped figs in these would be a nice addition as well. I love that pedestal..great find!

  14. Jer

    What would be the best to substitute for the Gorgonzola? My husband is highly allergic to Penicillin and other type of food molds, so this one would be out of the question for him.

    Try it with just a standard sharp cheddar, or maybe a Gruyere. Most cheeses pair well with apples. ~Elise

  15. boston working mom

    My family loved this recipe. thanks for sharing

  16. Kellib

    Made these as an appetizer for Dad’s day – the general opinion was that they needed a bit more cheese (we’ve been known to throw Gorgonzola on a cracker, pair it with an apple and call it lunch.) My 15 year old son couldn’t stop eating them!

  17. Jillian

    I made these this morning. These are fabulous!

  18. Jillian

    Oh and I did not have puff pastry but used pate brisee in place of it. They were still quite flaky and absolutely delicious!

  19. Jacky Hackett

    I recently made these for a party, a great fall appetizer. They froze very well too which is a big help for advance prep.

  20. Ashley

    These are wonderful! I added 1/8 C. of chopped dried cherries and 1/8 C. of chopped Vidalia onion and then sprinkled sugar on top. Very delicious!!!

  21. Jaya Ray

    Delicious recipe. Tested it on a party last weekend. Everybody loved it.

  22. Connie

    I love so many of your recipes! This again sounds so delicious. I would like to give it a try, but am struggeling with the measurements as I am from Germany. Is there any chance to get it posted in gramme?

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