ARTICHOKE TURNOVERS
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h20m
Yield Makes 40
Number Of Ingredients 17
Steps:
- Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat oven to 400 degrees. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).
- Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
ARTICHOKE TURNOVERS
Steps:
- Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat oven to 400 degrees F. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).
- Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
ARTICHOKE-PARMESAN TURNOVERS
Make and share this Artichoke-Parmesan Turnovers recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 1h5m
Yield 30 turnovers
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 147.7, Fat 10.2, SaturatedFat 2.7, Cholesterol 12.7, Sodium 182.6, Carbohydrate 11.8, Fiber 1.1, Sugar 1.3, Protein 2.9
ARTICHOKE-PARMESAN TURNOVERS
Provided by Vegetarian Times Editors
Categories Appetizers & Snacks
Yield 30
Number Of Ingredients 10
Steps:
- 1. To make Roasted Apple Aioli: Preheat oven to 350°F. Bake apple covered with foil in baking dish 30 minutes, or until soft. Remove core and scoop out flesh. Mash with mayonnaise and vinegar. 2. To make Turnovers: Preheat oven to 350°F. Pulse artichokes, cream cheese, Parmesan, shallot, and zest in food processor until blended but chunky. 3. Roll 1 sheet puff pastry into a 12- x 12-inch square. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet. 4. Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal. Transfer to greased baking sheet. 5. Brush turnovers with beaten egg, and bake 15 minutes, or until golden. Serve with Roasted Apple Aioli.
Nutrition Facts : Calories 136 calories
ARTICHOKE TURNOVERS
Categories Vegetable Bake Vegetarian Appetizer
Number Of Ingredients 16
Steps:
- Melt butter in small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour and cook, stirring constantly, for 2 minutes. Add wine and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to boil. Season with salt, pepper and cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat over to 400 degrees. Roll out puff pastry to a 1/8" thickness on a lightly floured surface. Cut into 40 3"x3" squares (you will have pastry left over).
- Arrange 1 tbs. artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, pressing to seal. Brush 1 corner of a triangle with egg wash and join it to the opposite point. Transfer to a parchment lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
- Unbaked turnovers can be frozen for up to 3 days.
ARTICHOKE TURNOVERS
Steps:
- 1Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use. 2Preheat oven to 400 degrees F. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over). 3Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour. 4Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
SPINACH TURNOVERS
The flaky cream cheese pastry adds sensational texture to these hot appetizers-and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. - Jean von Bereghy, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours. , In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg. , Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired.
Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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