Hot Pepper Raspberry Turnovers | Terrapin Ridge Farms | Gourmet Sauces, Spreads, Dips, Mixes, and Specialty Foods
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Hot Pepper Raspberry Turnovers

 
These turnovers are a unique and delicious breakfast option. Perfect to make for a big brunch crowd. We bet you've never seen these before, so why not make them your signature breakfast recipe?
Ingredients: 

Terrapin Ridge Farms Ham and cheese turnovers with Hot Pepper Berry Bacon Jam
• 2 tablespoons butter
• 1 sweet onion sliced thin
• 1 cup pineapple juice
• pinch of salt + pepper
• 2 sheets frozen puff pastry thawed
• 1/2 cup Hot Pepper Berry Bacon Jam
• 12 slices of ham thinly sliced
• 6 slice gruyere cheese
• 6 slices Emmental or gouda
• 1 egg beaten

Directions: 

• Heat a large skillet over medium-high heat and add the butter. Add the
onions and cook about 10 minutes, stirring frequently, until softened. At this
point you want to slowly add the pineapple juice, a little at a time, letting
everything cook into the onions. Slowly add more until until you've added
all the pineapple juice. Cook until the onions are caramelized to your liking
and the pineapple juice has evaporated. Remove from the heat.
• Preheat oven to 350 degrees F.
• Roll out the puff pastry sheets and cut each sheet into 9 squares (18
squares total). Place squares on a piece of wax paper or parchment paper
(this will prevent sticking).
• Brush the Hot Pepper Berry Bacon Jam onto each square of puff pastry.
• Divide the onion mixture among the 18 squares, top with ham and swiss
cheese. Don't overfill, otherwise it will be very difficult to seal the edges.
• Brush egg wash around the perimeter of each pastry square and carefully
fold dough over filling to create triangles. Pinch the edges closed to create
a good seal. Generously brush the top of each turnover with egg wash.
Place on a parchment paper lined baking sheet.
• Note: at this point you can freeze them to bake and serve later. Or bake
and serve immediately.
• Bake for 15 to 20 minutes or until lightly golden. Serve immediately with a
sprinkle of chopped fresh thyme and flaky sea salt.

Products Used In This Recipe: