Recipe by Vino Girl
From Vegetarian Times, May/June 2006.
Top Review by Aunt Cookie
Despite a couple of problems, these turnovers turned out so tasty that I have to give them 5 stars. Just a few notes...not a single one of my turnovers stayed sealed, so it may be a good idea to use egg or water to help them stay shut. However, the filling didn't spill out, so it wasn't a big deal. Also, I used less than half the filling (not a big problem, though, since the filling is REALLY delicious and could be put to other uses). If you want 60 turnovers, though, I think you'd have enough filling for 2 packages of puff pastry. I really, really enjoyed the filling (the lemon zest was an especially nice addition), and it (the filling) took no longer than 5 minutes to throw together. I didn't try the aioli, but these were great without a dipping sauce! Thanks for sharing this one.
ROASTED APPLE AIOLI
- 1 granny smith apple
- 1 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
- 1 (15 ounce) can artichoke hearts, rinsed and drained
- 3 ounces low-fat cream cheese
- 1⁄2 cup grated parmesan cheese
- 1 shallot, quartered
- 1 1⁄2 teaspoons lemon zest
- 1 egg, lightly beaten
Directions See How It's Made
- ROASTED APPLE AIOLI: Preheat oven to 350°F Bake apple in a foil covered dish for 30 minutes or until soft. Remove core and scoop out flesh. Mash with mayo and vinegar.
- TURNOVERS: Preheat oven to 350°F Pulse turnover ingredients (except puff pastry and egg) in a food processor until blended but still chunky.
- Roll one sheet of puff pastry into a 12 x 12 inch square. Cut into 15 3-inch circles. Repeat with other sheet.
- Spoon 1 teaspoon of filling onto each piece of pastry. Fold in half, press the edges with a fork to seal.
- Place on a greased baking sheet. Brush each turnover with beaten egg.
- Bake for 15 minutes or until golden.
- Serve with aioli.