Blaak Cheese and Sweet Onion Turnovers

Beekman is famous for its Blaak cheese and with good reason. This semi-hard cheese, a 60/40 combo of goat and cow's milk has great nutty flavor and texture. Here it's grated and mixed with Beekman onion jam, a heady jam of onions, balsamic vinegar, and a touch of maple syrup. It all get wrapped in a flaky homemade dough. If you prefer, you can use store-bought puff pastry in place of the homemade dough-check the package for suggested cooking times and temps.

TOTAL TIME: 4 hr 30 min
Prep: 25 min
Inactive Prep: 1 hr
Cook: 3 hr 5 min
 
YIELD: 16 turnovers
LEVEL: Intermediate

ingredients

BLAAK ONION JAM:
  • 3 cups of hand chopped onions (chunky)
  • 1 tablespoon unsalted butter
  • Salt & Pepper to taste
    TURNOVERS:
    • 6 ounces (without the rind) Blaak cheese or your favorite cheese, grated (1 1/2 cups)
    • 1/3 cup Blaak onion jam
    • 1 1/2 tablespoons yellow mustard
    • 1 large egg lightly beaten with 2 teaspoons water
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.

    For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers.

    Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months.

    Preheat the oven to 325 degrees F.

    Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal.

    Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.