How I Make Apple Gruyere Turnovers

My mom bought and gave me a huge cheese collection when she was on her trip from the Netherlands. She came home with all sorts of cheeses from young and aged Gouda, soft-ripened cheese like Brie or Camembert, smoked cheese, spreads to a beautiful goat cheese and Gruyère. The Gruyère was calling to be used this time around.

Then, I spotted an apple in the fridge, just sitting there like it was waiting to be part of something delicious. So I thought of making turnovers? This isn’t the fancy puff pastry kind though. I kept it simple and fun by using regular white bread slices, sealing two together to make a crispy pocket. It’s like a shortcut apple pie with a cheesy, savory twist. It totally works.

1. Prepare all the ingredients needed.

• 8 White Bread Load Slices
• 100 grams Gruyere Cheese
• 1 Apple
• 1 tbsp Butter
• 4 tbsps Sugar
• 1/2 tbsp Cinnamon Powder
• 1 Egg

2. Cut apples into small dices. Slice the cheese as well into thin strips.

3. Make caramelized apples by sautéing apples in butter with sugar and cinnamon powder.

4. Flatten bread using rolling pin.

5. Arrange caramelized apples and Gruyere cheese on the bread.

6. Brush beaten egg on the sides so the bread will stick together.

7. Close with another bread and brush crust with egg. You can secure them by pressing for on the sides.

8. I prefer air-frying them.

9. Your Apple Gruyere Turnovers are now done and ready to be served.