Easy, impressive, and delicious – what’s not to love about these flaky puff pastry Cheese and Bacon Turnovers! Made with sharp cheddar and optional onion jam (recipe below), these puff pastry turnovers are perfect for brunch, snacks, or breakfast on the go!
These Cheese and Bacon Turnovers are light, flaky, cheesy, and loaded with crispy bacon, these Cheese and Bacon Turnovers are just too good not to try! They’re super easy to make with store-bought puff pastry, and the optional balsamic onion jam puts them over the top!
What you’ll love about Cheese And Bacon Turnovers
- They’re buttery, cheesy, bacony, and delicious!
- So easy to make!
- They’re packed with flavor and are good to the last crumb!
Perfect for lazy weekend brunches or just breakfast on the go, I love making a batch (or two) of these bacon and cheese turnovers. I keep them in the fridge, and the kids come home from school and pop one or two into the air fryer for a quick warmup, and then they have a delicious snack.
They’re also an easy make-ahead brunch dish. You can prep everything and then bake them at the last minute, so they’re hot and fresh right from the oven, or make them ahead of time, then just warm them up a bit before serving.
Either way, these simple and easy bacon turnovers will be a hit in your house!
Ingredients
- Puff pastry – Just 1 sheet. Let it thaw overnight in the fridge if it is frozen.
- Bacon – About 6 slices of bacon – you want streaky bacon (American bacon).
- Cheese – You want a good, strong cheddar. Sharp, old, mature – whatever you call it where you are, that’s what you want. Yellow or white cheddar.
- Egg – To get a lovely glossy finish on your pastry, you’ll need an egg wash.
- Balsamic onion jam – This is optional, but oh-so-crazy-good on these pastries! See the recipe below.
How To Make Cheese and Bacon Turnovers
For a complete list of ingredients and instructions, please scroll down to the recipe card at the bottom of this page.
- Par cook the bacon in a skillet so that it is cooked but still limp. You don’t want it too brown or crisp, or it’ll overcook in the oven.
- Lay the puff pastry on a work surface and cut it into 3-inch (7.5 cm) squares. A little larger is fine – just cut the pastry into equal-sized squares or rectangles.
- Spread about a tablespoon (15 mL) of onion jam on the puff pastry in a thin line from one corner to the other.
- Sprinkle about 2 tablespoons (30 mL) of cheddar on top of the onion jam.
- Lay a slice of bacon on top of the cheddar.
- Fold the turnover by lifting one of the untapped corners and laying it over the bacon, then lift the opposite corner over and press it down onto the first corner to create a turnover.
- Brush the top of the pastry with egg wash and lay them on a parchment paper-lined baking sheet.
- Bake in a preheated 400-F (200 C) oven for about 20 minutes or until puffed up, lightly golden brown, and flaky.
- Let cool, then dig in!
Recommended
How To Make Balsamic Onion Jam
- Slice 2 pounds (about 1 kg) of sweet onions and cook them with 3 tbsp (45 mL) of butter in a large skillet over low heat until they’re soft, dark golden brown, and caramelized.
- Sprinkle 1/2 cup (125 mL) of granulated white sugar over the top and let it cook without stirring to dissolve.
- Add 1/2 cup (125 mL) of balsamic vinegar to the onions and sugar and mix well.
- Simmer over medium-low heat until the onions are thick and jammy and most of the vinegar has evaporated.
- Add a pinch of thyme, salt, and pepper, and let cool before using.
Chef Jenn’s Tips
- Puff pastry is easy to work with but keep it cold! If it gets too warm, it’ll be flimsy and will tear and stretch easily. Keep it in the fridge until you’re ready to wrap the bacon.
- Make an egg wash by whipping 1 egg and using a brush to brush on the egg. You can add water to the egg wash if you like, but it’s not needed, and I think it is a prettier finish without water added.
- Use good aged cheddar so it doesn’t get lost with the bacon and onion jam.
Make It A Meal
These easy savory turnovers are perfect as an on-the-go breakfast, but I also love them in place of bread or a salad with a good bowl of soup or chowder. They also pair nicely as a light lunch with a great salad.
Frequently Asked Questions
You can, but be sure to reheat them in an oven. Puff pastry won’t stay flaky if you reheat them in the microwave. To freeze bacon turnovers, wrap them tightly in an airtight freezer-safe bag or container and freeze them for up to a month.
Any cheese will work, but I love a good aged cheddar. Yellow or white; it doesn’t matter.
No! Just thaw it and you’re good to go!
Yes! Cut the squares, fill them, fold them, and bake them and in about 20 minutes, you’ll be ready to eat!
Step By Step Process
Cheese and Bacon Turnovers
Ingredients
- 1 sheet puff pastry thawed
- 6 slices bacon par cooked
- 1/2 cup onion jam
- 1/2 cup cheddar cheese sharp, aged, mature cheddar
- 1 egg beaten
Instructions
- Preheat your oven to 400-F (200 C).
- Par cook the bacon in a skillet so that it is cooked but still limp. You don't want it too brown or crisp or it'll overcook in the oven.
- Lay the puff pastry on a work surface and cut it into 3-inch (7.5 cm) squares. A little larger is fine – just cut the pastry into equal-sized squares or rectangles.
- Spread about a tablespoon (15 mL) of onion jam on the puff pasty in a thin line from one corner to the other.
- Sprinkle about 2 tablespoons (30 mL) of cheddar on top of the onion jam.
- Lay a slice of bacon on top of the cheddar.
- Fold the turnover by lifting one of the empty corners and laying it over the bacon, then lift the opposite corner over and press it down onto the first corner to create a turnover.
- Brush the top of the pastry with egg wash and lay them on a parchment paper-lined baking sheet.
- Bake in a preheated 400-F (200 C) oven for about 20 minutes or until puffed up, lightly golden brown, and flaky.
- Let cool then dig in!
Notes
How To Make Balsamic Onion Jam
- Slice 2 pounds (about 1 kg) of sweet onions and cook them with 3 tbsp (45 mL) of butter in a large skillet over low heat until they’re soft, dark golden brown, and caramelized.
- Sprinkle 1/2 cup (125 mL) of granulated white sugar over the top and let it cook without stirring, to dissolve.
- Add 1/2 cup (125 mL) of balsamic vinegar to the onions and sugar and mix well.
- Simmer over medium-low heat until the onions are thick and jammy and most of the vinegar has evaporated.
- Add a pinch of thyme, salt and pepper, and let cool before using.
Chef Jenn’s Tips
- Puff pastry is easy to work with but keep it cold! If it gets too warm it’ll be flimsy and will tear and stretch easily. Keep it in the fridge until you’re ready to wrap the bacon.
- Make an egg wash by whipping 1 egg and using a brush to brush on the egg. You can add water to the egg wash if you like, but it’s not needed and I think it is a prettier finish without water added.
- Use good aged cheddar so it doesn’t get lost with the bacon and onion jam.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
