Apple Walnut Gorgonzola Turnovers

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

  • Yield: Makes 24 turnovers.


  • 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.

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  • 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?

  • Jaya Ray

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

  • 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!!!

  • 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.

  • 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!

  • Jillian

    I made these this morning. These are fabulous!

  • 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!

  • boston working mom

    My family loved this recipe. thanks for sharing

  • 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

  • Ben

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

  • 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

  • Annie

    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

  • 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.

  • 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.

  • 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)


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

  • 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

  • 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

  • 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

  • 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

  • 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