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


  • 3 cups of hand chopped onions (chunky)
  • 1 tablespoon unsalted butter
  • Salt & Pepper to taste
    • 3/4 cup all-purpose flour spooned and leveled into the cup, plus more for rolling
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 1/4 cup cold unsalted butter, cut up
    • 1/3 cup plain Greek yogurt or sour cream
    • 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
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    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.

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