Turnovers with beer caramelized apples and 4 years old Perron cheese

  • Preparation 30 min
  • Refrigeration 20 min
  • Cooking 35 min
  • Servings 12 chaussons
  • Freezing Absolutely



  • 4 cups Cortland apples, pelées et coupées en petits cubes
  • 3 tablespoons butter
  • 3 tablespoons maple syrup
  • 3 tablespoons Éphémère Apple beer from Unibroue
  • 2 pinch grounded cinnamon
  • 500g puff pastry, thawed and cold
  • All-purpose flour
  • 170g 4 years old Perron cheddar
  • 1 egg, lightly whisked



  • In a big pan at medium-high heat, melt the butter. Add the apples and stir well.
  • Add the maple syrup, beer and cinnamon then stir again. Cook for about 10 minutes, while stirring often, until apples get soft and that liquid is almost all gone. We want a thick and almost caramel like consistency. Remove from heat and let cool down for 20 minutes.
  • Preheat the oven at 410°F.
  • Place the puff pastry on a well-floured working area and roll it down in order to get a 30 cm by 30 cm square. Cut in 10 cm by 10 cm.
  • Add a tablespoon of the apple mix in the center then add a tablespoon of cheese on top. Slightly compact with your fingers, forming a log aligned with 2 corners. Close it down by joining the 2 other corners then seal with a fork. Continue with the rest of the mix!
  • Place the turnovers on a baking sheet lined with parchment paper and lightly baste with the egg.
  • Put in the oven and cook for about 20-25 minutes until turnovers are nice and golden! Let cool down 5 minutes before eating!!!