Aromatic Impressions
These are a two-bite adventures, perfect for a winter snack-off! Sanford D'Amato put together a savory turnover where the Limburger seamlessly blends with lightly pickled late season apples, onions an...
That unmistakable aroma of Limburger wafted back into my memory recently. My wife, Angie, who has a love of the most odorous cheeses, had left a piece out on the counter and when we returned from a movie the house was pretty ripe.
The good news is ripe Limburger is one of the finest examples of washed rind cheese in the world. And the only place it is made in the US is the Chalet Cheese Co-op a bit just north of Monroe, Wis., by the affable Master Cheesemaker Myron Olsen.
Inspired by the snack-off, I put together a savory turnover where the Limburger seamlessly blended with lightly pickled late season apples, onions and walnuts, encased in a crispy caraway rye crust.
These are a two-bite adventures, perfect for a winter snack-off!
Ingredients
SERVINGS: 20 Serving(s)
Limburger and Apple Filling
- 1T grapeseed or neutral oil
- 1 Granny Smith apple (4 oz.) cut in quarters, cored. Each quarter is cut in ¼ -in. slices from end to end
- 1 red onion (4 oz.) peeled and diced small
- 1T ground caraway
- 1T apple cider vinegar
- 1t sugar
- ¼ cup toasted walnuts
- 1t (optional) pumpkin seed oil or walnut oil
- 1 6oz. package Limburger cheese
- 1 large egg, beaten
- 1T heavy cream
- 1T caraway seeds
- Kosher salt and fresh ground black pepper to taste
Rye Dough Circles
- 10 oz. (approx. 2½ cup) dark rye flour, fine ground
- 10 oz. (approx. 2¼ cup) high gluten bread flour plus flour for dusting
- 8 oz. cold salted butter (two sticks) cut in ½ -in. cubes
- 8 oz. (1 cup) sour cream
- 2t ground fennel
- 4 egg yolks
- ¼ cup cold water
- Pinch of kosher salt
Preparation
For the Limburger and Apple Filling
Place a sauté pan over high heat. When hot, add grapeseed oil, add apples and onions and season lightly with salt and pepper. Toss for 30 seconds. Add 1T ground caraway, toss and sauté 30 seconds. Add vinegar and sugar and toss until dry. Remove pan from heat and add toasted walnuts and optional pumpkin seed oil. Mix together, place on a plate and refrigerate. When cool, using half of the beaten egg, brush ½ -in. border of the Rye Dough Circles (See below).
Divide a bit of apple mixture in the center of each circle. Top each apple mixture with formed Limburger (cut in half lengthwise from top to bottom, each half cut in 10 equal pieces, scrunch each piece with your fingers into a small football shape to fit in center of dough, refrigerate covered on a plate until needed), fold dough over to form a half-circle and press edges lightly to enclose the filling. Crimp edges lightly with a fork to enforce the seal. Add cream to remaining egg and brush tops of turnovers to glaze. Sprinkle each turnover with a pinch of caraway seeds on top. Refrigerate until ready to bake. Bake in a preheated 385 degree oven for 10-12 minutes until golden brown. Let cool slightly before serving. If desired, serve with sour cream garnished with some fresh dill.
For the Rye Dough Circles
In a food processor pulse both flours and butter cubes until they are about pea size. Whisk together sour cream, egg yolks, water, fennel and salt and place in food processor with flour mixture and pulse for about 10 seconds until dough starts to come together. Remove dough from food processor and push together to form a rectangle (don’t overwork dough). Wrap in plastic wrap and refrigerate at least 20-30 minutes to rest. Remove dough from refrigerator. Roll out dough into at least a 18 x 24-inch rectangle, about ⅛- to ¼-inch thick (use dusting flour so dough does not stick when rolling it out). With a 4½-inch round cutter, cut out 20 equal circles. Refrigerate circles separated in layers on piece of parchment paper or plastic wrap covered until needed. These can be made the day before.
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