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These cheese and bacon turnovers are a delicious and savory pastry, filled with crispy bacon, caramelized onions and melted cheese.
When it comes to appetizers, I'm all about finger food - from taco egg rolls to sweet potato rounds to honey lemon pepper wings to vegetarian empanadas.
And these cheese and bacon turnovers are the latest and greatest. You get savory notes from the bacon and cheese which is complemented by the sweet onions. And to top it off, it's cooked in a crispy, but melt-in-your-mouth puff pastry.
Why This Recipe Works
- Puff Pastry - Puff pastry is made by layering butter between layers of dough, which creates a flaky and buttery texture. When it is baked, the pastry puffs up, creating a light and airy texture that is crispy on the outside and tender on the inside. You don't actually make your own here so don't fret.
- Filling - I mean who doesn't love bacon? Don't worry though as there is also melty cheese and sweet caramelized onions to add an explosion of flavors.
- Simple - With just a few ingredients, the recipe is easy straightforward, makig it a great option for busy cooks.
- Versatile - These turnovers can be served as an appetizer, breakfast, snack or part of a bigger meal, making them perfect for any occasion.
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Ingredient Notes
- Bacon - adds a rich, salty taste and crispy, melt-in-your-mouth texture.
- Onions - I'm a fan of sweet onions as they become even sweeter when caramelized but any type of onion works.
- Puff pastry - just use the store-bought stuff as it's easy and creates that perfect crispy, yet airy texture.
- Cheese - I'm a fan of sharp cheddar cheese for its distinctive "sharp" flavor.
Ingredient Swaps
While this is a pretty simple recipe with few ingredients, you can mix up some of the ingredients. Some variations include:
- Instead of bacon, you could try ham, pancetta or prosciutto.
- Sweet onions are my go-to here, but white, yellow, red onions or shallots will work as well. They all high slightly different flavors.
- I'm a fan of sharp cheddar cheese, but mozzarella, Monterey Jack or even blue cheese are good substitutes.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Bake the bacon at 400°F on a parchment-lined baking sheet for 20 minutes or until it is crisp.
Heat butter in a large skillet over medium heat and add the onions and salt. Cook and stir the onions every 5 to 10 minutes until they are soft and have a deep brown color, which should take approximately 20 minutes. To deglaze the pan, add 2 tablespoons of water and stir. Then, set the onions aside.
Using a floured surface, roll out a sheet of puff pastry and divide it into 6 equal pieces. On each piece, add a spoonful of onion, 1 slice of bacon, and ¼ cup of cheese.
Next, fold one corner over the cheese and then fold over the second corner. With a wet finger, tightly pinch the corners together to seal the pastry.
Arrange each pastry on a baking sheet lined with parchment paper and brush them with egg wash.
Bake the pastries in a preheated oven at 400°F for 15-20 minutes, or until they turn a golden brown color.
FAQs
Yes, you can assemble the turnovers ahead of time and store them in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the unbaked turnovers for up to one month.
Yes, you can omit the bacon or substitute it with a vegetarian or vegan-friendly option such as tempeh bacon or coconut bacon.
Yes. You can customize the turnovers to your liking by adding additional ingredients such as jalapeños, diced tomatoes, or fresh herbs like thyme or parsley.
To store any leftover turnovers, make sure to place them in an airtight container, and refrigerate for up to 2 days. You can either eat them cold or reheat.
You can reheat the turnovers in a preheated oven at 350°F for 5-10 minutes until warmed through. However, keep in mind that the puff pastry may not be as crispy as when freshly baked.
Pro Tips/Recipe Notes
- Make sure to cook the bacon until it's crispy and fully cooked. Undercooked bacon can result in a chewy and unpleasant texture.
- The cheese is a key component of these turnovers, so make sure to use a high-quality cheese that melts well and has a strong flavor.
- It can be tempting to stuff the turnovers with as much filling as possible, but overfilling can cause the turnovers to come apart open during baking.
- Allow the turnovers to cool for a few minutes after baking to prevent burning your mouth. Serve warm or at room temperature for the best flavor and texture.
Other Appetizer Recipes
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Cheese and Bacon Turnovers
Ingredients
- 6 slices bacon
- 1 tablespoon unsalted butter
- 1 large sweet onion, thinly sliced
- ¼ teaspoon salt
- 1 sheet of puff pastry
- 1 ½ cups sharp cheddar cheese, shredded
- 1 large egg, beaten
Instructions
- Preheat oven to 400°F. Put parchment paper on baking sheet and place bacon on it. Roast for 20 minutes or until bacon is crispy.
- While bacon is cooking, heat large skillet over medium heat and add the butter. Once melted, add the sliced onions and salt. Cook and stir every 5 to 10 minutes until the onions are soft and deeply browned. It should take about 20 minutes total. Add 2 tablespoon water to deglaze the pan. Set aside.
- Roll out sheet of puff pastry on a floured surface and divide into 6 equal pieces. Add a spoonful of onion, 1 slice of bacon and ¼ cup of cheese over each piece.
- Fold one corner over the cheese, wet your finger and then fold over the second corner. Tightly pinch together. Place each on a parchment-lined baking sheet and brush with egg wash.
- Bake at 400°F for 15-20 minutes or until golden brown.
Notes
- Make sure to cook the bacon until it's crispy and fully cooked. Undercooked bacon can result in a chewy and unpleasant texture.
- The cheese is a key component of these turnovers, so make sure to use a high-quality cheese that melts well and has a strong flavor.
- It can be tempting to stuff the turnovers with as much filling as possible, but overfilling can cause the turnovers to come apart open during baking.
- Allow the turnovers to cool for a few minutes after baking to prevent burning your mouth. Serve warm or at room temperature for the best flavor and texture.
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