Make these cheese and bacon turnovers in no time. They combine flaky puff pastry with creamy Boursin, sharp cheddar, and crisp bacon for a savory pastry that’s perfect for weekend breakfasts or a grab-and-go option for school or work. The pastries are simple to prepare and bake up golden and flaky—perfect served warm. Below you’ll find clear steps, tips for prepping and freezing, and the full ingredient and instruction list.
About The Recipe
- Hands-on prep time is short—about 20 minutes—plus about 20 minutes to bake.
- Each turnover is filled with two cheeses (creamy Boursin and shredded cheddar) and a slice of bacon.
- The recipe requires only five main ingredients and straightforward assembly.
- These turnovers freeze well, so you can assemble ahead and bake later for busy mornings or entertaining.
- The recipe yields eight turnovers—easy to scale if you need more.
What It Takes to Make Cheese and Bacon Turnovers
Puff pastry – One sheet is all you need. Thaw it according to package instructions until pliable, usually 20–30 minutes at room temperature. Roll it gently to even thickness before cutting.
Bacon – Use eight slices or four large slices cut in half. Cook the bacon until it is mostly done but still flexible—it will finish cooking in the oven. Pat excess grease off so the pastry doesn’t get soggy.
Boursin cheese – This soft, herbed cheese brings a rich, garlicky flavor and a creamy texture that pairs beautifully with bacon and cheddar.
Cheddar cheese – Shredded sharp or extra-sharp cheddar adds a nutty, tangy bite and helps give the filling structure as it melts.
Egg – A beaten egg brushed over the pastry gives the turnovers a shiny, golden finish as they bake.
How The Cheese and Bacon Turnovers are Made
Step 1: Preheat the oven to 390°F (about 200°C). If your puff pastry is frozen, remove it to thaw. In a skillet over medium heat, cook the bacon until it is about 70–80% done—still flexible but showing color. This prevents the bacon from overcooking and becoming too rigid once baked inside the turnover. Drain on paper towels and set aside.
Step 2: Roll the thawed puff pastry out to roughly 1/4 inch thickness—perfection isn’t necessary, just try for an even layer. Cut the sheet into 8 equal rectangles or squares. Position each piece on a work surface so one corner points up and one points down (a slanted orientation). Spoon about 1/2 tablespoon of Boursin toward the center of each piece, add a sprinkle of shredded cheddar, then top with a piece of partially cooked bacon. Keep the filling centered to prevent seepage at the edges.
Step 3: To form the turnovers, fold the top corner down toward the center, then fold the bottom corner up to meet it, creating a sealed pocket. Lightly wet your fingertips with water and press the edges together to seal—this helps prevent the pastry from opening while baking. In a small bowl, beat the egg until the yolk is broken and brush a thin layer of egg wash over each turnover. Place on a parchment-lined baking sheet and bake 15–20 minutes, or until the pastries are puffed and deep golden brown. Let cool for about 5 minutes before serving so the filling sets slightly.
Storing the Turnovers
Store cooled turnovers in an airtight container at room temperature for 1–2 days. For longer storage, refrigerate up to 5 days. To reheat and restore crispness, warm in a 375°F oven or toaster oven for 5–10 minutes, or until heated through and the pastry is crisp again.
Freezing the Turnovers
To freeze, assemble the turnovers but skip the egg wash and do not bake. Place them on a parchment-lined baking sheet without touching and freeze until solid. Transfer the frozen turnovers to an airtight container or freezer bag and store up to three months. When ready to bake, thaw in the refrigerator, brush with egg wash, and bake at 390°F for 15–20 minutes or until golden and flaky.
Try These Other Breakfast Ideas
Make Ahead Apple Turnovers — a sweet pastry option for mornings.
Scrambled Egg Whites with Tomatoes and Feta — a light, protein-rich breakfast choice.
Flaky Cheese and Bacon Turnovers
Ingredients
- 1 sheet puff pastry, thawed
- 8 slices bacon (or 4 large slices cut in half)
- 2 tablespoons Boursin cheese
- 1/4 cup shredded cheddar cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 390°F (200°C).
- Cook bacon in a skillet until about 70–80% done. Drain on paper towels and set aside.
- Roll the thawed puff pastry to about 1/4-inch thickness and cut into 8 equal pieces. Arrange each piece with a corner at the top and bottom.
- Spread a small amount of Boursin in the center of each piece, sprinkle with cheddar, and top with a bacon piece.
- Fold the top corner down and the bottom corner up to meet in the middle, sealing the edges with a little water on your fingers.
- Brush each turnover with beaten egg and bake on a parchment-lined sheet for 15–20 minutes, or until golden and flaky. Let cool 5 minutes before serving.
Nutrition (per serving)
Calories: 298 kcal • Carbohydrates: 14 g • Protein: 7 g • Fat: 24 g • Saturated Fat: 8 g • Sodium: 276 mg