These are the appetiser I make when someone tells me they are coming over in an hour. Puff pastry from the freezer, grated string cheese, chopped parsley, an egg for the wash. Four ingredients if you do not count the vinegar in the egg wash. Twenty minutes in the oven at 200C (400F) and you have golden, flaky turnovers that look like you planned ahead. This is the one I pull out when someone is coming over in an hour and I refuse to panic.
The vinegar in the egg wash is a small detail worth knowing. It helps the proteins in the egg set faster in the oven, producing a darker, shinier glaze than egg alone. A teaspoon. That is all it takes.
How to Make Cheese and Herb Turnovers
Work with Cold Pastry
If using a full sheet, roll it out thin on a floured surface and cut into squares. If using pre-cut squares, even better. Either way, the pastry needs to be cold. Warm pastry tears, sticks to the counter, and puffs unevenly in the oven. 
If it starts getting soft while you are filling, put the whole tray in the fridge for 5 minutes. Speed matters less than temperature here.
Fill, Fold, Seal with a Fork
Mix the grated string cheese with the chopped parsley. Place a heaped tablespoon of filling in the centre of each square. Fold one corner over to the opposite corner to make a triangle.
Press the edges firmly with a fork. Every edge. Run the fork tines along the entire seam. If there is even a small gap, the cheese melts out during baking and burns on the tray. Brush the tops with the egg-vinegar wash.
En Croute – Cheese and Herbs Turnovers
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Flaky puff pastry filled with cheesy goodness and herbs. A simple yet elegant appetizer or side.
Ingredients
- Puff pastry squares
- 2 cups (473 ml) grated string cheese
- 1/4 cup (60 ml) chopped parsley leaves
- 1 egg
- 1 teaspoon vinegar
Instructions
- Beat the egg with the vinegar to make an egg wash.
- Mix the grated cheese with the parsley.
- If using a sheet of puff pastry, roll it out thinly and cut it into squares; otherwise, use pre-cut puff pastry squares.
- Brush the tops of the pastry squares with egg wash.
- Place a heaped tablespoon of the filling in the center of each square.
- Fold one corner onto the opposite corner diagonally.
- Use a fork to seal the edges.
- Brush each turnover with egg wash.
- Place the turnovers on a baking sheet lined with parchment paper and bake for 15-20 minutes at 425°F (220°C) until golden brown.
Notes
- For richer flavor, use a blend of cheeses like Gruyere and Parmesan in addition to the string cheese.
- To prevent soggy turnovers, ensure the pastry is completely thawed before filling and baking.
- Leftover turnovers can be stored in the freezer for up to 2 months; reheat in a 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 turnover
- Calories: 150
- Sugar: 1
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
Can I use a different cheese?
Gruyere, cheddar, or mozzarella all melt well inside pastry. String cheese works because it shreds easily and melts into long, stretchy strands. Avoid crumbly cheeses like feta, which do not bind.
Can I freeze these before baking?
Yes. Assemble on a parchment-lined tray, freeze until solid, then transfer to a bag. Bake from frozen at 200C (400F) for about 25 minutes. Do not thaw first or the pastry goes soggy.
Why vinegar in the egg wash?
The acid helps the egg proteins coagulate faster, producing a darker, more even glaze. It is a bakery trick. Lemon juice works the same way if you do not have vinegar.
