Apple pecan gorgonzola turnovers

By Desiree Nielson
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  • 2 340 grams prepared puff pastry sheets, thawed
  • 1 egg
  • 1 teaspoon (5 milliliters) water, for egg wash
  • 1 cup (240 milliliters) apple butter
  • 1/2 cup (120 milliliters) toasted pecans, chopped
  • 1/4 cup (60 milliliters) gorgonzola cheese, crumbled


  1. Preheat oven to 400F (205C).
  2. Lightly flour a clean work surface and roll out puff pastry into a large rectangle.
  3. Cut the pastry into large squares.
  4. Crack an egg into a small bowl. Add water and whisk to combine.
  5. Using a pastry brush, brush egg wash L-corner of each square.
  6. Spoon apple butter onto center of square and spread.
  7. Add some chopped pecans and some crumbled gorgonzola.
  8. Fold un-brushed corner of pastry square over top of filling, pressing against corner with egg wash.
  9. Crimp the edges of the pastry with a fork.
  10. Brush pastry with egg wash.
  11. Pierce top of pastry a few times with a fork.
  12. Bake in the oven 20 minutes, or until golden brown.
  13. Enjoy!


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