Bacon and Cheese Turnovers

These Bacon and Cheese Turnovers are made with flaky, delicious puff pastry and filled with crispy bacon, onion, brie cheese and red pepper jelly. They are so easy to make in less than 45 minutes and make the most decadent, savory pastry!

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Goodness gracious is just the beginning of how amazing these flaky pastries are! The delicate outside layer puffs up into the most delicate texture and is brushed with egg wash for a light golden finish.

Wait until you get into the inside, which is filled with gooey, creamy brie, spicy and sweet red pepper jelly, and crispy bacon and onion.

It's a recipe that will leave you incapable of eating just one turnover! They are 100% drool worthy.

Jump to:

• Why You'll Love These Puff Pastry Turnovers:
• Ingredients:
• Substitutions and Variations:
• How to Make Bacon and Cheese Turnovers:
• Expert Tips:
• Recipe FAQs:
• Storing/Reheating:
• More Recipes You Will Love:
• Recipe

Why You'll Love These Puff Pastry Turnovers:

• These pastries are super easy to make, even though they look difficult and time consuming
• This recipe is sweet & savory and can be served for breakfast, brunch, lunch, dinner or a filling snack
• The flavor combination is absolutely out of this world

If you love easy recipes made with puff pastry, make sure to try my blueberry galette.

Ingredients:

Store-Bought Puff Pastry- The Star of this recipe is most definitely the Puff Pastry. It's super easy to work with and I didn't get any leaks, except for a tiny portion on one pastry. This bakes into flaky layers that are soft, with a bit of doughy-ness. I used a fresh puff pastry vs frozen in this recipe, but it doesn't matter what you choose. Just make sure to completely thaw the dough prior to using it, if you choose frozen. The Jus Rol brand is really delicious if you can get your hands on it. It's in the refrigerated section near the eggs, butter and cream cheese.

Bacon- Sautéed into crispy and salty little bites. Sweet yellow onion and a touch of brown sugar is added into the mix for a hint of sweetness. I highly suggest using original bacon for this recipe that is regular sliced, not thin or thick. Thin will cook to quickly and thick bacon will be difficult to get crispy enough.

Red Pepper Jelly- Red pepper jelly is sweet with a bit of spicy at the same time and I could eat it by the spoonful. I used the Stonewall Kitchen brand and I recommend it. Be careful that you buy a red pepper jelly unless you want a lot of heat because they do make a hot pepper jelly and ghost pepper jelly, that will be a lot spicier.

Brie Cheese- A French soft cheese made from cow's milk. The brie melts in the oven and when you cut into the warm pastries, they ooze creamy brie. It also mixes phenomenally well with bacon and red pepper jelly. The rind of the cheese is perfectly safe to eat and you can't even taste it, so I wouldn't bother trying to separate the inner layer from the rind.

Egg Wash- An egg, both the yolk and white, is whisked together with a tablespoon of water for a simple egg wash. This helps the turnovers to stick together at the edges and it also brushes onto the outside of the turnovers for the most amazing golden finish. This egg wash is so easy to whip up and it truly makes a difference.

Substitutions and Variations:

If you can't find red pepper jelly at the store, you could substitute it for apricot jam. If you are looking for the heat kick, stir in a sprinkle (⅛ teaspoon) of red pepper flakes into the jam before spreading it onto the turnovers.

Not big on brie cheese? Fontina, Gouda, Cheddar or even a little cream cheese would be delicious.

Don't like onion? You can leave it out!

Want less sweet flavor? Remove the brown sugar from the pan fried bacon and onions.

How to Make Bacon and Cheese Turnovers:

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Here are the Step by Step Instructions for these Turnovers.

Step 1: Prepare the Bacon

Slice bacon into one inch pieces and make sure they are not sticking together.

Step 2: Cook the Bacon & Onion Mixture

In a large skillet over medium low heat, cook the bacon for about 5 minutes, stirring every few minutes. Add in the onions and brown sugar. Stir.

Cook for another 7 to 10 minutes, until you get the desired crispiness, stirring every few minutes.

Note: If the onions or bacon start to burn, drop the heat a bit.

Once the bacon is crispy, transfer the mixture to a paper towel lined plate to drain some of the grease.

Preheat the oven to 425 degrees.

Step 3: Make an Egg Wash

Into a bowl, whisk together the egg and water vigorously until well blended. Set aside.

Step 4: Prepare the Puff Pastry.

Roll the puff pastry out onto a cookie sheet. Use a pizza cutter to slice the dough into 6 equal squares.

Step 5: Fill the Turnovers

Into the center of each turnover, spread a spoonful of red pepper jelly onto the center. Top it with a spoonful of the bacon and onion mixture and finish it with a slice of brie cheese.

Brush the egg wash around the outer edge of the square. This will help it stay together when baking.

Step 6: Seal the Turnovers

Fold the turnover dough over the filling to form a triangle. Then, tuck the two bottom corner edges under to square them off a bit.

Step 7: Complete the Turnovers for Baking

Use a fork to make prints around the outside of the turnover where the edges meet (not on the fold). This makes it pretty and ensures that the turnover filling stays in.

Next, finish the bacon and cheese turnovers by brushing egg wash all over the top layer of the pastry.

Step 8: Bake the Turnovers

Lastly, Bake the turnovers at 425 degrees for 15 to 20 minutes until flaky and golden brown.

Enjoy these delicious, flavor packed bacon and cheese turnovers for any meal or even a filling snack!

Expert Tips:

• Cook the bacon low and slow for a tender and crispy texture
• If you are using frozen puff pastry, make sure to let it thaw completely or you won't be able to fold it for turnovers
• Creating a seal around the edges by using a fork is really crucial with these turnovers to avoid losing any filling

Recipe FAQs:

Storing/Reheating:

To store in the fridge, allow them to come to room temperature and place into a sealed container or you can wrap them in foil. Don't put them into the fridge hot because water will accumulate in the container and make them wet and soggy.

Reheat in the oven at 350 degrees on a cookie sheet for 10 to 12 minutes until warm.

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