Apple Pecan Gorgonzola Turnovers

Fast, healthy, and delicious! Those three words are essential when it comes to cooking for The Urban Vegetarian host, Desiree Nielsen. For this recipe, Desiree brings her ‘A’ game to baking with apple butter-pecan-gorgonzola turnovers that are melt-in-your mouth delicious.

Ingredients:

2 7-ounce (198 g) prepared puff pastry sheets, thawed

Flour, for dusting

1 egg

1 teaspoon (5 ml) water, for egg wash

1 cup (240 ml) apple butter

½ cup (120 ml) toasted pecans, chopped

¼ cup (60 ml) gorgonzola cheese, crumbled

Method:

Preheat oven to 400 F (205 C).

Lightly flour a clean work surface and roll out puff pastry into a large rectangle.

Cut the pastry into large squares.

Make an egg wash by cracking an egg into a small bowl, adding water, and whisking to combine.

Using a pastry brush, brush an egg wash L-corner on each square .

Spoon apple butter onto center of square and spread.

Add some chopped pecans and some crumbled gorgonzola.

Fold un-brushed corner of pastry square over top of filling, pressing against corner with egg wash.

Crimp the edges of the pastry with a fork.

Brush pastry with egg wash.

Pierce top of pastry a few times with a fork.

Bake 20 minutes, or until golden brown.

Enjoy!