Mushroom and Swiss Turnovers for Autumn Mushroom Season

Chanterelle mushrooms and Swiss cheese make a tasty French filling with Calvados  inside these flaky turnovers for a real autumn treat.
Mushroom and Swiss Turnovers

Mushroom and Swiss Turnovers

By Sue Lau | Palatable Pastime

My recipe of the day is for Mushroom & Swiss turnovers, which are quick and  simple to prepare on the fly.

The story behind this recipe is that I was at the market and unexpectedly came  across some delicious Chanterelle mushrooms. So I wasn’t looking for them at all, but there they were, fresh and delicious looking. I couldn’t resist!

While I didn’t really have a plan for them, I bought them anyway. It’s mushroom  love.

Mushroom and Swiss Turnovers

The joy of a refrigerated puff

As it turns out, I had a package of refrigerated puff pastry in the fridge that I was really planning to make a quick apple strudel with but had not got to yet (although I had better get a move on  with  the apples I have).

But I repurposed this to be an appie with the mushrooms. I can easily buy another pack of  puff. I use the refrigerated kind because as it happens, sometimes I make menu changes on my feet and won’t have time to thaw anything frozen. They sell it near the  pie crusts.

Appies after a late lunch

The needed appie instead of dinner was  perfect as we  had a very late lunch at the Hofbrauhaus in Newport Kentucky.  If you’d like a peek it is in my InstaFeed to the right. We had mugs of Festbier Marzen lager. Bill  ordered the Hendl  Chicken with hot slaw and German  potato salad. I ordered the bratwursts with sauerkraut and mashed on the side.

It has come to be an autumn ritual for us to get down there. Some of you may have seen me post video of the oompah band inside. But today in there it was crowded, warm and stuffy so we sat in  the biergarten where there was a nice breeze.

German Recipes

Of the things we ordered,  I have recipes for, if you are   interested:

Oktoberfest Grilled Chicken

Amish Hot Bacon Slaw

German Potato Salad

Bavarian Sauerkraut

bratwurst with sauerkraut

Instant Pot Mashed Potatoes

Porcini Mushroom Gravy

These are foods I tend to enjoy  quite a lot in the autumn months of September and October. If I were to put together a weekly menu of sorts, you could bet some of these would be on it.

Turnovers with French Flair

The turnovers have a very French flavor to them. I guess because I did it that way purposefully. Mushrooms and pastry make me think of French foods. So I seasoned with a bit  of thyme and marjoram as one might expect and sauteed them in butter with a bit of onion although you could use leeks or shallots. The pan is deglazed with Calvados, which is a type of apple brandy. If you don’t have that and want to sub, try using applejack brandy, apple brandy or any other type  of brandy, especially one like  apricot as the flavor profile will go well with the Chanterelles.

Mushroom and Swiss Turnovers

Mushroom and Swiss Turnovers

Mushroom and Swiss Turnovers

Sue Lau
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine French
Servings 6


  • parchment paper (or use the paper it is packaged in)


  • 7 ounces sliced fresh Chanterelle or other earthy mushrooms
  • 1/2 cup diced onion
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon each salt and black pepper
  • 2 tablespoons butter
  • 2 tablespoons Calvados brandy
  • 6 tablespoons shredded Swiss cheese or Gruyere cheese
  • 13.2 ounces refrigerated puff pastry Wewalka brand
  • 1 egg white lightly beaten
  • few shakes grated nutmeg


  • Preheat oven to 400F.
  • Saute the mushrooms and onion in butter until soft, seasoning with the herbs, salt and black pepper.
  • Deglaze the pan with brandy and set aside to cool down.
  • Unroll the puff pastry on a baking sheet and light roll over the creases with a rolling pin.
  • Cut the pastry into six sections with a butter knife.
  • Divide the filling among the squares and top each with a tablespoon of the cheese,keeping the toppings away from the edges.
  • Wet the edges with cold water and fold the pastry over to form a triangular pocket, pressing edges closed.
  • Brush tops of turnovers with egg white, cut a few vent holes and sprinkle lightly with grated nutmeg.
  • Bake for 25 minutes or until golden. Serve warm.


From the kitchen of
Keyword brandy, chanterelle mushrooms, cheese, puff pastry, turnovers
Tried this recipe?Let us know how it was!

Mushroom and Swiss Turnovers

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