Mushroom and Havarti Turnovers.
I have got cheesy, flaky things to share today!
Also, Christmas is in just one week!! Oh my gosh.
Question, who is actually ready? Like shopping done, meals planned, house cleaned, gingerbread houses made, hair brushed and showered?
If you are, GO YOU! I am so not ready, but still excited. I did manage to get my Christmas shopping done, so this is good, especially since I do it online. Now I just need to hope there aren’t any big storms to hold up Mr. UPS and Mr. Fed Ex (although I do love big storms – especially at Christmas!).
Did I ever tell you that we actually don’t receive mail up here. Pretty stupid because all the major carriers can get here. We have to go to the post office to get our mail from our PO Box… if it comes, the mail is so horrible up here!
Oh, and I got an email today that said, “seeing as the holiday season is almost over”, it made me so sad. Like who sends an email stating these facts. I’d be happy if the holiday season lasted a couple of months. I know I say this consistently, but it’s my very favorite time of the year. No matter how stressed or busy I am, I’m still so happy because: one – the Christmas tree, two – the Christmas music, and three – the snow!
Double oh, since my dad has been out of town all week for work stuff, mom and I have been watching Christmas movies till past midnight. I think we may both be realizing that even though we will still be close by, we will actually not be living under the same roof anymore. This means extra mother daughter time before the big group gets here… today!
Loving every minute of it though, even if we both get in less than six hours of sleep (way less for my mom who is like a bionic women and stays up till 3am Christmas shopping). That’s not real fun.
BUT I miss my dad. My dad and I have grown really close as I have gotten older, and to be honest, the guys helps me out A LOT. I miss him and so do his chicks. Yes, his real chicks. I think his absence is causing them to have low egg production. Good thing he’ll be back tonight. We need him (yeah, we’re kind of a close family, but not in a creepy way).
And that’s currently the thoughts going through my head.
Fun right?!?
Ok, but let’s talk about the good stuff.
The cheesy, flaky, mushroomy stuff. The stuff dreams are made of.
Ahh, sorry, didn’t mean to take it too far, but it’s sort of true. I could totally dream about these mushroom and havarti turnovers. My kind of food.
There is pastry, mushrooms cooked in a white wine sauce and loads of harvarti cheese. So flipping good – and easy. Perfect for all the holiday parties coming up in the next seven days. These are “devour” territory right here. Dad and I loved them. Although I loaded mine with extra cheese, they were a hit.
You can make these in advance and then just bake them right before serving, they only take 15-20 minutes in the oven. See, no fuss, perfect for the holidays, entertaining!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mushroom and Havarti Turnovers.
By halfbakedharvest
Course: Main Course, Snack
Cuisine: American
Keyword: havarti, mushroom
Cheesy, flaky goodness
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion thinly sliced
- 16 ounces button mushrooms sliced
- 1 tablespoon fresh thyme chopped
- good pinch of salt and pepper
- 1/2 cup white wine
- 8 ounces havarti cheese shredded
- 2 sheets thawed frozen puff pastry
- 1 egg beaten
- black and white sesame seeds for sprinkling
Instructions
-
In a large skillet, add the olive oil and butter, cook over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring every so often, until the onions begin to soften and caramelize, about about 15 minutes.
-
Add the sliced mushrooms and thyme, continue cooking until the mushrooms are soft, about five minutes. Stir in the wine and cook until evaported. Remove from the heat.
-
Preheat oven to 350 degrees F.
-
Roll out the puff pastry sheets and cut each sheet into 9 squares (18 squares total). Place squares on a piece of wax paper or parchment paper (this will prevent sticking).
-
Divide the mushroom mixture among the 18 squares, top with havarti cheese. Don't overfill or else it will be very difficult to seal edges.
-
Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles, pinching edges closed to create a good seal.
-
Generously brush the top of each turnover with egg wash, sprinkle with sesame seeds. Place on a parchment paper lined baking sheet.
-
Bake for 15 to 20 minutes or until lightly golden. Serve immediately with a sprinkle of chopped fresh thyme and flaky sea salt.
Recipe Notes
*The turnovers can be made in advance and either frozen or left in the fridge for up to 3 days. Bake as directed. If baking from frozen, bake 5 minutes longer.
Promise I’ll give you a break from the cheese on Friday… cause um I think I need chocolate.
I could definitely dream about these! In fact, I probably will tonight. I absolutely love Havarti….and mushrooms! Geez, you’re making me so hungry right now Teighan! Pinned!
I LOVE havarti, and mushrooms, and pastry. Heck, these are worth a kingdom for me!
Your photos make me hungry :))
Thanks for shring this recipe. It look great!! I’ll try it, maybe this weekend.
Cheesy? Flaky? Mushrooms? What are we waiting for! Oh wait, it’s not we, it’s me because I gotta make these myself. Oh well! I tried. Won’t look as tasty as yours, but you know. Merry Christmas, can’t believe how little sleep you guys need, wow!
This sounds lovely! Mushrooms and cheese are just a golden combination.
Tieghan, your emails are the first thing I read every day:-) This post, I love! I love that you are close with your family; I am super close with mine although they are all the way in Egypt and I am in Iowa. Glad you’ll still be near your family even as you move to your own place.
Great turnovers! I am all about puff pastry and phyllo these days. Easy! Merry Christmas!
These look heavenly and I may have to make them for Christmas Eve. I’m assuming you add the havarti on top of the mushroom mixture before sealing?
Good for you for having all your presents done…I am still buying the odds and ends. Most annoying part! I think I will just consult myself with these turnovers. Can’t go wrong with mushrooms and harvarti!
I have literally not even started shopping. I know. I’m crazy. But these turnovers look so darn delicious! Perfect for post Christmas snacking:)
This would be a meal for me, delicious! I’m just about done done shopping AND wrapping, which is rare because I’m usually wrapping right up until Christmas Eve.
Mushrooms and havarti! I KNOW this is good 🙂
I’m glad you got your holiday shopping done, I pretty much always do it online.
These turnovers look delicious! So cute and easy to make!
Stuffed with white wine mushrooms and havarti cheese… Delightful!
I subscribe to several food blogs, and every day save yours (the BEST) for last! I’m making these for dinner…adding ground sausage and broccoli/cauliflower to the filling, and making my signature hollandaise for dipping. Yummy yummy recipe. Thanks as always!!!!
Cheesy & flaky perfection!!
YUM! The crust looks so flaky and buttery! I can’t wait to try this.
I just finished breakfast but I know I could inhale a few of these turnovers, that’s how good they look!
These look delicious and I love mushrooms! I bet these would make a great appetizer for a holiday party 🙂
OMG…I just died…:) Mushrooms + cheese + pastry = Perrrfection! Great pics, as always.
No no no! Don’t tell me Christmas is in a week! I’m so not ready! Ah well, I guess I’ll have to just make these and relax into mushroom-y happiness
I could not be trusted around these flakey filled deliciousness!
I neeeeeever make anything with havarti! Definiely need to get on this!
These turnovers look amazing! You got me at mushrooms, love them, little buggers!
These sound so good! I have half a mind to make up a batch to freeze, so I can bake one whenever I so choose for a flaky, savory lunch. Yay!
These must smell AMAzing!!
These look so good! What did you use to edit the photos – filters?
I do not see an oven temp. 400 degrees ?
Sauteed mushrooms are delicious! Can’t wait to try this 🙂
They look really good but mushrooms are one of a handful of things I won’t eat.
Everyone I know eats mushrooms and so many recipes have them
Nancy
Ahhh…this makes me miss my dad, too. Totally adore these turnovers and I’m crazy for mushrooms! Do you bake it at 375F or 400F?
350 actually, Sorry fixing the recipe. Hope you love these!
I love your blog! I very recently found it. Your recipes and pictures are beautiful! I’m planning on making your overnight brioche cinnamon roll bread for Christmas morning. I totally understand the convenience of shopping online, but as a person who works retail I would ask that if you can, the you would try to order directly from your favorite stores. They would most likely wave shipping fees and give you great deals to have your business. That’s all I have to say on that note! Thanks so much for taking the time every day to make something wonderful.
These. Are. Amazing. I feel like I say that about everything you make (because, ’tis true) but these are making me literally drool right now.
Oh my goodness i’m drooling right now these look amazing!
Hi I have a question. Do you baked everything first then saved in the freezer? Or you put the none baked one in the freezer ?
Hey Sarah, you can actually do it either way. I think it best if you freeze them before cooking though. Then just thaw and bake as directed. Hope you love these!!
Vou fazer, está com uma cara muito boa.
If I were to make mini turnovers, do the same thing, perhaps baking for a shorter time?…also, put them together then freeze? or bake then freeze?
HI! Yes, do the all the same steps, but honestly these are pretty small as is and I do not really think going smaller is needed. I like to freeze and then bake. Please let me know if you have other questions. Hope you love these!
These were very tasty! I substituted Swiss as that was all I had. I also added asparagus because it goes so well with mushrooms and cheese! They were yummy but certainly didn’t look as pretty as yours!
Haha I am sure they looked just as good or even better!! But that sounds awesome, thanks Mandy!!
Hi Tieghan,
This is my first time commenting on your blog, and my first time making one of your recipes (I’ve been drooling over both for some time:)). My 9-year-old daughter and I made these yesterday for a parent/teacher social last night. We had such fun making them, and they were an enormous hit at the party. Our headmaster deemed them ‘excellent’, and you can’t ask for better praise than that! Thank you for such lovely, delicious, inspiring food and photography.
Wow! That is so amazing Jenni! Thank you!
Gostei muito, vou fazer um para eu comer!
Only good thing I’ll ever do for me to eat!
Can I use oyster mushroom instead? I think this recipe is good but we only have oyster mushrooms.
I am sure Oyster mushrooms will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These were so super amazingly delicious- had them with scallops, sun dried tomato Parmesan spinach polenta, and roasted cauliflower. They were easy yet an elegant accompaniment. Just wish the calorie info wasn’t posted😅
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
These turnovers are so delicious!! They were a bit tedious trying to seal them but was totally worth the effort. Such a delightful flavour and everyone loved them! They also reheat very well. I will definitely be making them again. Thanks for this delicious recipe!
Hey Kara,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Loved the recipe. There are only 2 of us. Made half the recipe. But still have leftover. How can I reheat?
Hey Linda,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! I would wrap in foil and reheat in the oven. xTieghan