Ingredients
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-
1
-
1
-
1
-
-
1
-
1
-
3
-
1/2
-
1
-
1 1/2
-
1
-
-
-
Directions
Artichoke-Parmesan Turnovers, From Vegetarian Times, May/June 2006 , 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, 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 , really long good but long
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Steps
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1
Done
|
Roasted Apple Aioli: Preheat Oven to 350f Bake Apple in a Foil Covered Dish For 30 Minutes or Until Soft. Remove Core and Scoop Out Flesh. Mash With Mayo and Vinegar. |
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2
Done
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Turnovers: Preheat Oven to 350f Pulse Turnover Ingredients (except Puff Pastry and Egg) in a Food Processor Until Blended but Still Chunky. |
|
3
Done
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Roll One Sheet of Puff Pastry Into a 12 X 12 Inch Square. Cut Into 15 3-Inch Circles. Repeat With Other Sheet. |
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4
Done
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Spoon 1 Teaspoon of Filling Onto Each Piece of Pastry. Fold in Half, Press the Edges With a Fork to Seal. |
|
5
Done
|
Place on a Greased Baking Sheet. Brush Each Turnover With Beaten Egg. |
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6
Done
|
Bake For 15 Minutes or Until Golden. |
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7
Done
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Serve With Aioli. |
