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 Oven and Prepare Baking Sheets: Set your oven to 400°F (200°C). Line two rimmed baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Caramelize the Onions: Heat a sauté pan over medium-high heat. Add 1½ tablespoons olive oil. Once hot, add the sliced onions, seasoning with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir occasionally as onions soften. Add thyme sprigs. When onions start browning on the bottom, reduce heat to medium. Add a splash of water to deglaze the pan, scraping the browned bits off the bottom. Repeat adding water and scraping until onions turn a deep golden brown and are soft.
- Roast the Sweet Potatoes: While onions caramelize, toss the diced sweet potatoes with 1½ tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread them evenly on a small baking sheet. Roast in the preheated oven for 10 minutes, then stir and roast for another 10 minutes until tender and slightly browned.
- Prepare the Puff Pastry: Lightly dust your work surface with flour. Lay one sheet of puff pastry and dust the top with a little more flour. Using a rolling pin, gently roll the dough out to form a 12” by 12” square. Cut into nine 4” by 4” squares. Repeat with the second sheet.
- Assemble the Turnovers: Place about 1 tablespoon of caramelized onions in one corner of each pastry square. Top with roughly 1 tablespoon of roasted sweet potato cubes. Add 3 dried cranberries, 2-3 cubes of brie cheese, and sprinkle finely chopped pistachios over the filling.
- Seal and Prepare for Baking: Whisk the egg until yolk and white are fully combined. Brush the edges of each pastry square with egg wash. Fold the dough diagonally to form a triangle, pressing edges firmly to seal. Place turnovers on prepared baking sheets. Brush the tops generously with more egg wash. Cut two small slits on top of each to allow steam to escape.
- Bake and Finish: Bake turnovers for 18-20 minutes, or until puffed and golden brown. While baking, mix honey with crushed red pepper flakes. Once turnovers are out of the oven, drizzle the spicy honey over each warm pastry for a subtle kick.
Notes
Filling Variations:
Swap caramelized onions for thawed, drained spinach for a different flavor and added greens.
Try cheeses like goat cheese, Gruyère, or Parmesan for unique tastes.
Replace pistachios with walnuts or pumpkin seeds for a nutty twist.
Adding cooked farro with sweet potatoes adds a chewy texture and heartiness.
A splash of maple syrup mixed into the filling can enhance the natural sweetness.
Storage Tips:
Store turnovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) to restore crispiness.
Store turnovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) to restore crispiness.
