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Do you remember that fantastic pizza dough recipe we shared last week? (If you missed it – check it out here!) That same pizza dough is so versatile, it can be used to make many more recipes than just pizza – including these delicious Baked Apple and Cheddar Purses!
These lightly sweet, baked apple and cheddar purses are made from rounds of pizza dough that have been filled with a wonderful mixture of diced granny smith apples, chopped walnuts, a mixture of raisins and currants, shredded cheddar cheese, and a touch of agave nectar (or honey) for some light sweetness.
A blend of spices is also added to the filling including ground cinnamon and nutmeg – plus our secret ingredient – freshly ground black pepper! Trust me on this – the ground black pepper is the perfect complementary savory note to the creaminess of the cheddar and the gentle sweetness of the apples and raisin mixture!
The dough is wrapped around the apple mixture into a knotted shape (to create your ‘purse’) – then baked until golden brown. A brush of butter and a sprinkle of raw sugar (turbinado or demerara will work great) as soon as the purses are out of the oven finishes things off – and you are ready to dig in!
Served with a dollop of vanilla ice cream – these baked apple and cheddar purses are sure to become a family favorite!
- 2 7–ounce pizza dough balls (see recipe here) or store bought
- 2 cups peeled diced granny smith apples (2 apples)
- 1/4 cup rough chopped walnuts
- 1/2 teaspoon canola oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- Pinch of salt
- 1/2 cup mixed raisins and currants (any combination)
- 1/2 cup cheddar cheese shredded
- 1 teaspoon agave nectar or honey
- Pan spray
- 1 tablespoon melted butter
- 1 tablespoon Turbinado or Demarara sugar (raw sugar)
- Vanilla ice cream, for serving
- ½ hours before serving, pull dough from refrigerator and set on pan brushed with olive oil or sprayed with pan spray. Spray or brush the tops, cover with plastic and a dish towel and let sit at room temperature for two hours. If using store bought dough, adjust time downward depending on the quality, texture and flexibility of the dough.
- Preheat oven to 450 degrees.
- On a floured surface cut each seven ounce dough ball in half giving you four balls. With a rolling pin, roll out dough to six inches round or square. Repeat for other three dough balls.
- In a medium bowl, mix apples, walnuts, oil, cinnamon, nutmeg, pepper, salt, raisins, cheese and agave nectar (or honey).
- Divide this mixture between each dough square placing a pile in the center. Brush the edges slightly with water and then pull all of the edges towards the center and squeeze and seal. It is ok if there are a few gaps left open, just bring them to the top so the filling does not leak out. Make sure the top is tightly pressed together with a little twisting and squeezing motion.
- Place on a parchment lined sheet pan or cookie sheet and spray tops with pan spray.
- Bake for 20 minutes, remove from oven and brush with softened or melted butter then immediately sprinkle with the raw sugar.
- Serve hot out of the oven with vanilla ice cream.
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