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Dessert
Apple pecan gorgonzola turnovers
By
Desiree Nielson
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SERVES
4
25 Mins
Ingredients
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
Directions
Preheat oven to 400F (205C).
Lightly flour a clean work surface and roll out puff pastry into a large rectangle.
Cut the pastry into large squares.
Crack an egg into a small bowl. Add water and whisk to combine.
Using a pastry brush, brush egg wash L-corner of 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 in the oven 20 minutes, or until golden brown.
Enjoy!
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