Apple and White Cheddar Turnovers

A trip to the apple orchard is the quintessential fall activity. Picking apples and baking sweet treats with the spoils of the day can be a wonderful activity to share with family and friends. Soon, a new and improved variety of apple will be waiting for you out in the orchard that will add time to its shelf life and improve its taste.

Arctic Apples® are a new GMO variety of apples that are non-browning. Like other GMO plants, a naturally occurring gene is added from one plant to another to achieve a favorable characteristic. All apples contain an enzyme called polyphenol oxidase, or PPO, that causes apples to brown when exposed to oxygen. In the case of Arctic Apples, a gene sequence from an isolated apple is added to the gene sequence of another to silence those PPO enzymes that cause browning. The result is an apple with less than 10 percent of the PPO enzymes of conventional apples, so they won’t brown when you cut, bite or bruise them. That means better looking and tasting fruit that will create less waste, but has the same nutritional content as conventional apples.

There are currently two varieties of Arctic Apples commercially grown in the United States: Golden Delicious and Granny Smith. However, you will still have to wait a couple years until they hit grocery shelves. In the meantime, this tasty apple turnover recipe is the fix for all your apple cravings this fall.

Remember that GMOs are a safe food choice for you and your family. They’ve been grown for more than 20 years and have been rigorously tested, so you can rest assured that these plants are just as safe and nutritious as traditional crops.

What’s your favorite fall activity? Let us know in the comments. For more tasty recipe ideas, visit hy-vee.com/meal-solutions.

Print Recipe
Apple and White Cheddar Turnovers
Course Desserts
Servings
servings
Ingredients
  • 2 Medium Golden Delicious Apples Peeled, Halved, Cored, Cut into 1/2-inch cubes
  • 1 1/2 Cups White Cheddar Cheese Loosely Packed, Coarsely Grated
  • 1/4 Cup Maple Syrup
  • 1/4 Cup English Walnut Pieces
  • 1/4 Cup Cranberries Dried
  • Pinch Salt
  • 17.3 oz Frozen Puff Pastry Thawed
  • 1 Large Egg Beaten with 1 teaspoon water to blend, for glaze
Course Desserts
Servings
servings
Ingredients
  • 2 Medium Golden Delicious Apples Peeled, Halved, Cored, Cut into 1/2-inch cubes
  • 1 1/2 Cups White Cheddar Cheese Loosely Packed, Coarsely Grated
  • 1/4 Cup Maple Syrup
  • 1/4 Cup English Walnut Pieces
  • 1/4 Cup Cranberries Dried
  • Pinch Salt
  • 17.3 oz Frozen Puff Pastry Thawed
  • 1 Large Egg Beaten with 1 teaspoon water to blend, for glaze
Instructions
  1. Toss apples, cheese, syrup, walnuts, cranberries and salt in medium bowl to blend. Cover and chill up to 2 hours
  2. Position on rack in the top third and one rack in the bottom third of the oven and preheat to 400° F. Line two large rimmed baking sheets with parchment; set aside.
  3. Roll out one puff pastry sheet on lightly floured surface to 11-inches square. Using a 5 to 5-1/2 inch plate or bowl as template, cut out four rounds from pastry. Transfer pastry rounds to one baking sheet, spaced apart. Repeat with second pastry sheet, placing rounds on second baking sheet.
  4. Spoon about 1/2 cup of filling into half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold the plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal. Using tip of small sharp knife, cut two 1/2-inch long slits in top of crust on each turnover. Brush tops with egg glaze, then sprinkle with sugar.
  5. Bake turnovers until crusts are puffed and golden, and juices are bubbling through slits in crusts, about 15 to 18 minutes. Carefully run metal spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm or at room temperature.
Recipe Notes

Daily Values:
6% vitamin A
15% calcium
4% vitamin C
4% iron

Nutrition Facts per serving:
Calories: 220
Protein: 7 g
Carbohydrate: 21 g
Saturated Fat: 5 g
Cholesterol: 50 mg
Sodium: 200 mg
Dietary Fiber: 2 g
Sugars: 14 g
Fat: 13 g
Trans Fats: 0 g

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