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.
Recipe courtesy of The Fabulous Beekman Boys
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Blaak Cheese and Sweet Onion Turnovers
Total:
4 hr 30 min
Prep:
25 min
Inactive:
1 hr
Cook:
3 hr 5 min
Yield:
16 turnovers
Level:
Intermediate
Total:
4 hr 30 min
Prep:
25 min
Inactive:
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
  • 1 cup balsamic vinegar
  • 1/4 cup real maple syrup
Turnovers:
  • 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

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.

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