If you LOVE brie, then these apple turnovers are for you. Whip them up in no time and you’ll have very happy eaters.

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Apple, brie, and caramelized onion turnovers

If you LOVE brie, then these apple turnovers are for you. Whip them up in no time and you'll have very happy eaters.
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Brunch
Cuisine: French
Keyword: Turnovers, Easy pies, Easy Brunch, Quick & Easy French Recipe
Servings: 6 People


  • 1 yellow onion thinly sliced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • 1 cooking apple such as Belle de Boskoop, Elstar or Pink Lady
  • oz. 120 g Brie
  • 1 rectangular sheet puff pastry preferably all butter
  • 6 pinches fennel seeds
  • 3 sprigs fresh thyme
  • 1 egg yolk lightly beaten
  • Salt
  • Freshly ground pepper


  • Preheat the oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with parchment paper.
  • Cook the onion in a skillet over low heat with the olive oil and a pinch of salt until translucent. Stir in the honey, increase the heat to medium, and let caramelize for 3–4 minutes. Remove from the heat.
  • Peel, core, and thinly slice the apple.
  • Cut the Brie into 6 equal pieces.
  • Cut the puff pastry into 6 equal rectangles and set on the prepared baking sheet.
  • Place a small mound of caramelized onion in the center of the left-hand side of each rectangle. Divide the apple slices over the onions, followed by the Brie. Top the filling in each pastry rectangle with a pinch of fennel seeds and the leaves from a half-sprig of thyme (use the stems, too, if they are tender). Set aside a few thyme leaves for sprinkling over the turnovers.
  • To close the turnovers, fold the right-hand side of each rectangle over the filling on the left. Press around the edges with the tines of a fork to seal well.
  • Brush the pastry with the egg yolk and sprinkle with the remaining thyme leaves, salt, and pepper.
  • Bake for 15 minutes, until golden brown. Let rest for 5 minutes before serving.

Originally from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion, Flammarion.

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Photography © Christophe Roué 2020.

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