Apple & Cheddar Turnovers

The perfect pairing of sweet apples and salty cheddar cheese – wrapped in puff pastry. These make a wonderful addition to brunch alongside a salad. Substitute any Bothwell variety to create new flavour combinations.


  • Two apples, diced
  • 4 tbs unsalted butter, melted
  • 2 frozen all-butter puff pastry sheets, each about 9 inches square, thawed according to package instructions (try substituting refrigerated pizza dough)
  • 1 cup Bothwell Old Cheddar, shredded
  • 4 tbsp unrefined cane sugar or coconut sugar
  • 1/2 tsp Cinnamon, ground
  • Small bowl of water


  1. Preheat oven to 400 degrees F.
  2. Peel, quarter and core the apples. Thinly slice the quarters and dice. Place in a bowl, sprinkle with cinnamon and 2 tbsp of sugar. Mix until combined.
  3. Over low heat, melt the butter in a saucepan and transfer to a bowl. Set next to work station, along with a small bowl of water.
  4. Roll out each puff pastry sheet until it measures about 10 by 12 inches. Cut each sheet into 12 almost square pieces (or less if you prefer larger turnovers).
  5. Top each square with 1 tbsp of apple and  1 tbsp of cheese  (increase amounts if making larger turnovers). Note: the pastry is going to raise when cooking, ensure you have a nice dough to filling ratio!
  6. Brush the edges of the pastry pieces with a small amount of water, fold pieces in half on the diagonal to form a triangle. Using a fork, press the edges together to seal.
  7. Place turnovers on a baking sheet, spacing them about ½ inch apart. Brush the tops with butter and sprinkle with cheese and sugar.
  8. Bake until golden brown, about 12-15 minutes.
  9. Serve warm for melty cheese or make in advance and serve at room temperature.