This recipe transforms humble ingredients into an irresistible appetizer or snack that balances rich, flaky puff pastry with a savory-sweet filling.
Roasted sweet potatoes provide natural sweetness and a boost of dietary fiber and vitamin A, supporting digestion and eye health.
Easy Sweet Potato and Spinach Turnovers
Equipment
- 1 Cutting board
- 1 Knife
- 1 Vegetable Peeler
- 1 Saute Pan
- 1 Small Sheet Pan
- 1 Rolling Pin
- 2 Rimmed Sheet Pans
- 2 Sheets Parchment Paper
- 1 Pastry brush
Ingredients
Vegetables:
- 1 small sweet potato peeled and diced into small cubes (about 5 oz / 142 g)
- ½ medium yellow onion thinly sliced (about 5 oz / 142 g)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 3 sprigs fresh thyme
Turnover Filling:
- 1 package puff pastry sheets 17.3 oz / 490 g, thawed but chilled
- ½ cup brie cheese cut into small cubes (2.5 oz / 69 g)
- 2 tablespoons dried cranberries 0.5 oz / 25 g
- 2 tablespoons chopped pistachios 0.5 oz / 25 g
Additional Ingredients:
- 1 large egg for egg wash
- 2 tablespoons honey
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat the Oven: Before you begin any preparation, turn on your oven and set it to 400°F (200°C). This ensures it reaches the proper temperature by the time your sweet potatoes and turnovers are ready to bake. Line two rimmed sheet pans with parchment paper to prevent sticking and make cleanup easier later.
- Thaw and Prepare Puff Pastry: If your puff pastry is frozen, remove it from the freezer now. Let it sit at room temperature until it’s cold but pliable — you should be able to roll it out without it cracking, but it should still feel chilled to the touch.
- Tip: If it gets too soft and sticky, place it back in the refrigerator for a few minutes to firm up.
- Slice the Onion: Place a cutting board on a stable surface. Using a sharp knife, cut half of a yellow onion into thin, even slices.You will need about a generous cup of sliced onion for this recipe.Thin slices help the onion caramelize evenly and quickly.
- Dice the Sweet Potato: Peel your sweet potato with a vegetable peeler to remove the skin.
- Cut it into small, even dice — about ¼-inch cubes. Keep the pieces uniform in size so they cook evenly and fit nicely inside the turnovers without tearing the pastry.
- Caramelize the Onion: Place a sauté pan over medium-high heat. Add 1½ tablespoons of olive oil to the pan and heat until shimmering. Add the sliced onion, followed by ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Stir occasionally as the onions begin to soften. Add the fresh thyme sprigs for extra aroma. When the onions start to brown at the bottom, reduce heat to medium. Deglaze by adding ¼ cup of water to the pan. Use a wooden spoon to scrape up the browned bits from the bottom — these hold a lot of flavor. Once the water evaporates, repeat the deglazing process three more times until the onions are deep golden brown, soft, and sweet-smelling. This process should take around 20–25 minutes for full flavor development.
- Roast the Sweet Potatoes: Place the diced sweet potato on a small sheet pan. Drizzle with the remaining 1½ tablespoons olive oil, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss well so every piece is coated evenly.Spread into a single layer so they roast rather than steam. Place in the preheated oven and roast for 10 minutes. Remove the pan, toss the sweet potatoes to ensure even cooking, and return to the oven for another 10 minutes until tender and slightly caramelized at the edges.
- Roll Out the Puff Pastry: Lightly flour your work surface to prevent sticking. Place one sheet of puff pastry on the floured surface. Sprinkle a little flour over the pastry itself. Using a rolling pin, gently roll it into a 12-inch by 12-inch square. Avoid pressing too hard to maintain the pastry’s delicate layers. With a sharp knife or pizza cutter, cut into nine 4-inch squares. Repeat the same process with the second sheet of puff pastry so you have 18 squares total.
- Fill the Pastry Squares: Take one puff pastry square and place it so it looks like a diamond in front of you (a point at the top, bottom, left, and right). In the lower half of the square (slightly off-center), place about 1 tablespoon of caramelized onions. Add 1 tablespoon of roasted sweet potato on top. Place 3 dried cranberries for a hint of tart sweetness. Add 2–3 small cubes of brie cheese for creamy richness. Sprinkle with a small pinch of finely chopped pistachios for crunch.Repeat this process for all pastry squares.
- Seal the Turnovers: Crack the egg into a small bowl and whisk until the yolk and white are fully combined — this is your egg wash. Use a pastry brush to paint the egg wash along the edges of each pastry square. Fold the pastry from one corner to the opposite corner to form a triangle, gently pressing the edges together. Use a fork to crimp the edges for a decorative touch and a tighter seal. This step helps prevent filling from leaking during baking.
- Prepare for Baking: Arrange the filled turnovers evenly on your prepared sheet pans. Brush the tops generously with egg wash — this will give them a beautiful golden color when baked. Using a small sharp knife, cut two tiny slits on the top of each turnover to allow steam to escape during baking. This prevents sogginess.
- Bake the Turnovers: Place the sheet pans in the oven and bake for 18–20 minutes until the turnovers are puffed, shiny, and golden brown. If you have two pans in at once, rotate them halfway through baking for even browning.
- Make the Hot Honey Drizzle: While the turnovers bake, combine 2 tablespoons of honey with ¼ teaspoon crushed red pepper flakes in a small bowl. This creates a sweet-spicy drizzle that balances the rich filling.
- Finish and Serve: When the turnovers are done, remove them from the oven and let them cool for 3–4 minutes. Drizzle the hot honey mixture over the top while they are still warm so it seeps slightly into the pastry layers. Serve immediately while hot and flaky for the best texture and flavor.
Notes
- Use a small dice for sweet potatoes so they cook evenly and fit well inside the pastry without tearing.
- Caramelizing onions slowly brings out their natural sweetness — don’t rush this step for best flavor.
- Puff pastry should be cold but pliable before rolling; overly soft pastry can become sticky and difficult to handle.
- Brie cheese adds a creamy, indulgent texture, but goat cheese, Gruyère, or Parmesan also pair beautifully with sweet potatoes.
- Pistachios give a nice crunch, but walnuts or pumpkin seeds work well as nut-free alternatives.
- Cutting small steam vents in the pastry is essential to prevent sogginess and help the pastry puff properly.
- Hot honey adds a sweet-spicy finish, but plain honey or maple syrup works if you prefer milder heat.
- For extra holiday flair, sprinkle the baked turnovers with fresh thyme leaves or chopped herbs before serving.
The inclusion of brie cheese adds a creamy texture along with protein and calcium, while pistachios contribute heart-healthy fats and a satisfying crunch.
With moderate calories and balanced macronutrients, this recipe offers a nourishing yet indulgent option.
It’s perfect for everyday cooking as it comes together with straightforward steps, can be prepped ahead, and delivers crowd-pleasing flavor with minimal fuss.
Whether for holiday entertaining or a cozy night in, these turnovers are both comforting and wholesome.
Must-Have Tools for Perfect Results
Rimmed Sheet Pan
Essential for roasting sweet potatoes evenly and baking turnovers without spills. A versatile pan that’s great for roasting veggies, baking cookies, or sheet pan dinners.
Saute Pan
Perfect for caramelizing onions slowly to develop deep flavor. Its even heat distribution makes it ideal for sautéing, frying, and reducing sauces.
Rolling Pin
Crucial for evenly rolling puff pastry dough to the perfect size and thickness. A must-have tool for any baking enthusiast for pies, tarts, and pastries.
Pastry Brush
Used to apply egg wash that gives turnovers their golden, glossy finish. Also great for glazing, basting, or spreading butter in various cooking tasks.
Parchment Paper
Prevents sticking and eases cleanup while baking. A kitchen essential for roasting, baking, and even wrapping foods for cooking en papillote.
Chef’s Secrets to Flaky Turnovers
Achieving perfectly flaky puff pastry turnovers begins with keeping your dough cold but pliable.
Thaw the puff pastry just enough so it can be rolled out easily without tearing.
Use a light dusting of flour on your work surface to prevent sticking without overworking the dough, which can make it tough.
When caramelizing onions, patience is key—slow cooking over medium heat while periodically deglazing the pan releases rich, sweet flavors that elevate the filling.
Don’t skip the egg wash; it not only gives the turnovers a beautiful golden sheen but also acts as a glue to seal the edges properly.
Finally, cutting steam vents in the turnovers helps prevent sogginess and ensures a crisp, light texture.
Serving Suggestions for Every Occasion
These turnovers are versatile enough for both casual and elegant occasions.
Serve warm as an appetizer alongside a crisp green salad dressed with tangy vinaigrette to balance the richness.
For holiday gatherings, pair them with a glass of chilled white wine such as Sauvignon Blanc or Chardonnay to complement the creamy brie and sweet potato.
For a cozy snack, drizzle extra spicy honey or a balsamic glaze for a sweet and savory punch.
They also make a great addition to brunch menus paired with fresh fruit or light soups for a satisfying combination.
Storage Tips to Maintain Freshness
To keep your turnovers fresh and flaky, store them in an airtight container once fully cooled.
Refrigerate for up to three days, but reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through to restore crispness—avoid microwaving, which can make the pastry soggy.
These turnovers also freeze well before baking; place them on a parchment-lined tray and freeze until firm, then transfer to a freezer bag.
When ready to bake, add a few extra minutes to the baking time and keep an eye on the color to prevent burning.
This method is perfect for preparing ahead and enjoying fresh turnovers whenever you like.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen puff pastry for this recipe?
Absolutely! Frozen puff pastry works best when thawed just until pliable but still cold. This makes it easier to handle and helps maintain its flaky texture when baked.
Q2: What can I substitute for brie cheese?
You can replace brie with other soft cheeses like goat cheese, Gruyère, or even cream cheese. Each will bring a unique flavor and texture but still complement the sweet potato filling beautifully.
Q3: Is it possible to make this recipe vegan?
Yes! Substitute the brie with a plant-based cheese alternative and replace the egg wash with a mixture of plant milk and maple syrup or olive oil brushed on for color.
Q4: Can I prepare the turnovers ahead of time?
Definitely. Assemble the turnovers and freeze them on a baking sheet before transferring to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.
Q5: How spicy is the honey drizzle?
The honey drizzle is mildly spicy due to the crushed red pepper flakes. You can adjust the amount or omit the pepper flakes if you prefer a sweeter finish without heat.
