Italian Sausage Swiss Cheese and Apple Cheddar Cheese Turnovers
|Italian sausage swiss turnover|
|Pepper & onion italian sausage||1 Pound (Dietz & Watson)|
|Baby swiss||2 Cup (32 tbs), grated (Dietz & Watson)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Puff pastry sheets||1 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Eggs||2 Large, beaten together with 1 tablespoon water, for egg wash|
|Non stick cooking spray||2 Tablespoon|
|Apple & cheddar turnovers|
|Granny smith apples||4 , peeled, cored, and chopped into 1-inch cubes|
|Unsalted butter||4 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Tablespoon|
|Nutmeg||1⁄8 Teaspoon, grated|
|Premium c-sharp cheddar||1⁄2 Pound, shredded (Dietz & Watson)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Puff pastry||3 Pound|
For the Apple and Cheddar Turnovers
1. Preheat the oven to 350°F.
2. In a medium skillet over medium heat, melt the butter, add the apples, sugar, cinnamon and nutmeg and saute it just until the apples are slightly soft. Remove from the heat and allow to cool.
3. Once cooled, transfer to a large mixing bowl and add the cheddar, mixing it until well combined.
4. On a floured board, place the dough and roll the puff pastry to a 1/4-inch thick 12 x 18-inch rectangle dough.
5. Using a sharp knife, cut the pastry first in half lengthwise and then cut each half into thirds. Place 2-3 tablespoons of the apple filling in the center of each puff pastry square. Lightly brush the edges of the pastry squares with egg wash, fold into triangles, and press the edges with the fork to seal.
6. Line a baking sheet with parchment paper. Arrange the apple turnovers on the prepared baking pan and make three 1/2-inch slits on the top of each turnover. Brush the turnovers with the egg wash, and chill in the refrigerator for 30 minutes.
7. After 30 minutes, brush the chilled turnovers again with egg wash, and sprinkle with sugar. Bake the turnovers at 375 degrees F for about 15 minutes or until golden brown.
8. Serve the Apple and Cheddar Turnovers hot garnished with some strawberries and blueberries or with a scoop of vanilla ice cream at the side.
For the Italian Sausage and Baby Swiss Cheese
1. Preheat the oven to 350°F.
2. In a saute pan over medium heat, cook the sausage until browned. Break the sausage up into small pieces with a wooden spoon. Once done, remove from heat and drain on paper towels. Allow to cool completely.
3. In a mixing bowl, combine the sausage, cheese & bread crumbs. Cover and refrigerate until ready to use.
4. On a floured board, roll out the puff pastry dough to 1/8-inch thick. Use a 2-inch cutter, cut out 20 round pieces of puff pastry. Place 2 tablespoons of the sausage and cheese filling in the center of the puff pastry round.
5. Using a pastry brush, brush the edges with the egg wash. Fold one side over and press down to seal the edges. Using a fork, prick small holes into the top to allow the steam to escape. Repeat until all of the puff pastry rounds and all of the filling are used.
6. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place the turnovers on the baking sheet and brush the top of each turnover with the egg wash. Bake in the oven at 375 degrees F for 15 minutes, or until golden brown.
7. Serve the Italian Sausage Swiss Cheese Turnovers hot garnished with some coriander sprigs.
This recipe is a great way to use up sausage and cheese left over from holiday parties. Simply substitute 1 pound finely chopped cooked sausage and 2 cups of any combination of grated cheese for the Pepper & Onion Italian Sausage and Baby Swiss used here.