Bacon and Cheese Turnovers (Puff Pastry Pockets of Joy)

Puff pastry is a gift from the gods. Stuff it with bacon and cheese? Now we’re talking. These turnovers are flaky, buttery, salty, and ridiculously easy. No rolling. No fuss.

Twenty minutes. Four ingredients. Zero leftovers.

Ingredients

Makes 8 turnovers.

• 1 sheet frozen puff pastry, thawed
• 8 slices bacon, cooked crispy and crumbled
• 1 cup (100g) shredded cheddar or Gruyère cheese
• 1 egg, beaten (for egg wash)
• Optional: black pepper, chives, or hot honey for drizzling

Step-by-Step Instructions

Step 1: Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry slightly (just to smooth seams). Cut into 8 squares.

Step 2: Fill

1. Spoon bacon and cheese into the center of each square. Don’t overstuff.
2. Fold diagonally into a triangle. Press edges with a fork to seal.

Step 3: Egg Wash & Bake

1. Brush tops with beaten egg. Cut a small slit for steam to escape.
2. Bake 15-18 minutes until puffed and golden brown.

Step 4: Serve

1. Cool 5 minutes. Drizzle with hot honey if you’re feeling fancy.

Summary

Prep Time: 5 minutes | Cook Time: 18 minutes | Total Time: 23 minutes

Yield: 8 turnovers

Difficulty: Easy (puff pastry does the heavy lifting)

Storage Notes

How to Store:

• Fridge: Store leftovers up to 3 days.
• Reheat: Oven at 350°F for 5-7 minutes. Air fryer at 350°F for 3 minutes.
• Freeze unbaked: Assemble, freeze on a tray, then bag. Bake from frozen, add 5 minutes.