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This post is sponsored by Joan Of Arc Cheese but the content and opinions expressed here are my own.
This last weekend, I decided to make some delicious apple and pomegranate brie turnovers at my mom’s house.
My siblings and our spouses have been trying to help mom around the house after the passing of our dad. We clean up, cook food, bake treats. She loves apple pie, so I figured an apple and pomegranate brie turnover would be a perfect easy snack or treat. I’m all for simpler recipes since I don’t have a lot of time to prep and cook with 2 small kids that require a lot of attention.
You might be thinking cheese and fruit doesn’t exactly sound appealing melted together, but let me tell ya, it’s delicious! So so delicious!
Cheese is kind of like chocolate; it’s good on almost anything. Lol
Easy apple and pomegranate brie turnovers
I actually found a recipe on Pinterest and did a couple of things differently. I added the pomegranate and a little brown sugar and cinnamon to make it even tastier.
You will need:
- Joan Of Arc Cheese
- 1 box of 2 sheet puff pastry, thawed
- Green apple for tartness
- 1 egg, beaten
- 1 tsp Brown sugar per tart
- 1/2 tsp Cinnamon per tart
- Flour for rolling
Preheat the oven to 400 degrees
Unfold 1 puff pastry sheet onto a lightly floured board and roll it slightly with a floured rolling pin until it’s about a 10 by 10-inch square.
Then, you’ll cut the sheet into quarters and place a good amount of sliced brie, and 3 or 4 thin slices of apple in the middle of each of the 4 squares. You’ll want to be giving on the cheese since this is what makes it ooey gooey good inside.
Sprinkle apples with cinnamon and brown sugar.
Brush the border of each pastry with egg wash and fold opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
Brush the top of the pastries with egg wash. Place the pastries on sheet pan or baking dish.
Repeat with the second sheet of puff pastry.
Bake the turnovers for about 20 minutes, flipping them once during baking, until puffed and brown. Then serve warm.
