Apple Walnut Gorgonzola Turnovers


Puff pastry mini-turnovers with a filling of apples, walnuts, Gorgonzola cheese, honey, and thyme.

Photography Credit: Elise Bauer

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.


  • 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



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.

savory-apple-turnover-a.jpg savory-apple-turnover-b.jpg

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Apple Walnut Gorgonzola Turnovers on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 20 Comments / Reviews

  • 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?

  • 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

  • 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

  • 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

  • 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

View More or Leave a Comment/Review
Apple Walnut Gorgonzola Turnovers