Savory Camembert Turnovers with Honey-Roasted Turkey and Lingonberry Jam
Prep time: 
Cook time: 
Total time: 
Yield: 8 large pastries
  • 1 (17.3 oz/490 g) box frozen puff pastry (you will need both sheets of puff pastry), thawed
  • 8 teaspoons lingonberry jam
  • 4 oz (115 g) thin-sliced honey-roasted turkey breast, chopped (from the deli)
  • 4 oz (115 g) Camembert cheese, rind trimmed and chopped (or white cheddar cheese)
  • 2 scallions, green and white parts, thinly sliced
  • 1 egg beaten with 1 tablespoon water, for eggwash
  • 1½ teaspoons poppy seeds
  1. Thaw the puff pastry according to the package directions.
  2. Unwrap and unfold both pieces of puff pastry; cut each sheet into 4 equal pieces (so you end up with 8 pieces of puff pastry). Place 1 teaspoon lingonberry jam in the center of each piece of puff pastry. Divide the turkey, cheese, and scallion, placing the filling on the center of each piece of puff pastry (on top of the jam).
  3. Lightly brush the edges of the puff pastry with eggwash, and then fold the pastry over onto itself to close it. Use a fork to crimp the edges, sealing shut the pastries.
  4. Arrange the pastries on a large, silpat or parchment-lined baking sheet. Lightly brush the tops with eggwash and sprinkle on the poppy seeds. Cut 3 small slits in the top of each pastry so steam can escape.
  5. Transfer the entire baking sheet to the fridge and chill for 20 minutes; meanwhile, preheat the oven to 375F.
  6. Bake the chilled pastries until golden brown, about 25 minutes.
  7. Transfer the pastries to a wire rack to cool slightly.
  8. Serve warm or at room temperature.
Recipe by An Edible Mosaicâ„¢ at