Easy Sweet Potato and Spinach Turnovers
Crispy, flaky puff pastry turnovers filled with roasted sweet potatoes, caramelized onions, brie, pistachios, and dried cranberries, finished with a drizzle of spicy honey for a perfect blend of sweet and savory.
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.
