Broccoli Cheddar Puff Pastry Turnovers




Yield 6-8 Turnovers


1 large head of broccoli, cut into florets  and steamed until fork tender

4 oz cream cheese, softened

2 cloves fresh garlic, grated

1 tsp garlic powder

1 tsp onion powder

1/4 cup scallions, thinly sliced

1 small red bell pepper finely diced

2 cups Tillamook Farmstyle Thick Cut Sharp Cheddar

1 box Puff Pastry Sheets


  1. Preheat oven to 350 Degrees.
  2. Thaw the frozen puff pastry until it is soft and bendable.
  3. Roughly chop the steamed broccoli into small bite size pieces and set aside to let it cool.
  4. In a small bowl add the cream cheese with the rest of the ingredients except the cheese and combine well.
  5. Gently fold the broccoli into the cream cheese being careful not to over mix and break the broccoli up too much. Gently fold in the cheese.
  6. On a lightly floured surface, lay out the large puff pastry sheet and cut it into 4 squares. Place 2-3 tbsp of the broccoli cheddar mix into the middle of each square and fold over into a triangle/turn over shape. 
  7. Use a fork to press down a long the edges and seal the puff pastry. Do this until you have 8 turnovers.
  8. Mix one egg +1 tbsp water and whisk it well. Use a brush and lightly top each turnover with the egg wash,
  9. Gently pierce the top of the puff pastry a couple of times with a fork to help let steam release and place on a lightly greased baking tray and place in the oven. Let it cook for about 15-20 minutes until puff pastry is golden and cooked all the way through.
  10. Serve hot!!

Recipe by The Chutney Life at