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P108 apple  brie and onion caramelized turnovers
Christophe Roué

Apple, brie and onion caramelised turnovers

Little parcels of flavour from Héloïse Brion's new cookbook, Miss Maggie's Kitchen

Serving: Serves 6


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


  1. Preheat the oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with parchment paper.
  2. 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.
  3. Peel, core, and thinly slice the apple.
  4. Cut the Brie into six equal pieces.
  5. Cut the puff pastry into six equal rectangles and set on the prepared baking sheet.
  6. Place a small mound of caramelised onion in the centre of the left-hand side of each rectangle.
  7. 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.
  8. 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.
  9. Brush the pastry with the egg yolk and sprinkle with the remaining thyme leaves, kosher salt, and pepper.
  10. Bake for 15 minutes, until golden brown. Let rest for 5 minutes before serving.

Recipe taken from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion (Flammarion, 2020). Photography © Christophe Roué 2020.