Hot Pepper Berry Bacon Jam Turnovers
2 tbsp butter
1 sweet onion, sliced thin
1 cup pineapple juice
Pinch of salt and pepper
2 sheets frozen puff pastry, thawed
1/2 cup Terrapin Ridge Farms Hot Pepper Berry Bacon Jam
12 slices of ham, thinly sliced
6 slices gruyere cheese
6 slices gouda
1 egg beaten
Heat a large skillet over medium-high heat and add butter. Add the onions and cook about 10 minutes, stirring frequently, until softened.
Slowly add pineapple juice. Cook until onions are caramelized and the pineapple juice has evaporated. Remove from the heat.
Preheat oven to 350°F.
Roll out puff pastry sheets and cut each sheet into 9 squares (18 total). Place squares on wax or parchment paper.
Brush the Hot Pepper Berry Bacon Jam onto each square of puff pastry. Divide the onion mixture among the 18 square, top with ham and swiss cheese.
Brush egg wash around the perimeter of each pastry square and fold dough over filling to create triangles. Pinch the edges closed to create a good seal, and brush the tops with egg wash.
Place on a parchment paper lined baking sheet.
Bake for 15-20 minutes or until lightly golden. Serve with a sprinkle of chopped fresh thyme and flaky sea salt.
*Recipe from Terrapin Ridge Farms