Recipe courtesy of The Fabulous Beekman Boys
Blaak Cheese and Sweet Onion Turnovers
- Level: Intermediate
- Yield: 16 turnovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 172
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 35
- Sodium
- 212
- Total: 4 hr 30 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 3 hr 5 min
Ingredients
Blaak Onion Jam:
3 cups of hand chopped onions (chunky)
1 tablespoon unsalted butter
Salt & Pepper to taste
1 cup balsamic vinegar
1/4 cup real maple syrup
Turnovers:
3/4 cup all-purpose flour spooned and leveled into the cup, plus more for rolling
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut up
1/3 cup plain Greek yogurt or sour cream
6 ounces (without the rind) Blaak cheese or your favorite cheese, grated (1 1/2 cups)
1/3 cup Blaak onion jam
1 1/2 tablespoons yellow mustard
1 large egg lightly beaten with 2 teaspoons water
Directions
- For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.
- For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.