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cheese and bacon turnovers on a plate with flowers and coffee in the background
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5 from 7 votes

Cheese and Bacon Turnovers

Flaky, cheesy, and filled with bacon, the onion jam puts these Cheese and Bacon Turnovers over the top! Perfect for brunch or breakfast on the go, bake a batch today!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, European
Keyword: bacon, bacon and cheese turnovers, bacon turnovers, breakfast, brunch, cheese, cheese and bacon turnovers
Servings: 6 servings
Calories: 362kcal
Author: Chef Jenn

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
US Customary - Metric

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

  1. 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.
  2. Sprinkle 1/2 cup (125 mL) of granulated white sugar over the top and let it cook without stirring, to dissolve.
  3. Add 1/2 cup (125 mL) of balsamic vinegar to the onions and sugar and mix well.
  4. Simmer over medium-low heat until the onions are thick and jammy and most of the vinegar has evaporated.
  5. 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

Serving: 1turnover | Calories: 362kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 184mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg