Artichoke-Parmesan Turnovers
Artichoke-Parmesan Turnovers is a hor d'oeuvre that serves 30. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 175 calories. For 43 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have shallot, granny smith apple, parmesan cheese, and a few other ingredients on hand, you can make it. 490 people found this recipe to be flavorful and satisfying. It is brought to you by Vegetarian Times. With a spoonacular score of 15%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Swiss Chard Turnovers With Parmesan And Pistachios, Parmesan Artichoke Soup, and Artichoke-parmesan Crostini.
Servings: 30
Ingredients:
1 tsp. apple cider vinegar
1 15-oz. can artichoke hearts, rinsed and drained
1 large egg, lightly beaten
1 Granny Smith apple
1½ tsp. lemon zest
3 oz. low-fat cream cheese
1 cup mayonnaise
½ cup grated Parmesan cheese
1 17.3-oz pkg. frozen puff pastry, thawed
1 shallot, quartered
Equipment:
oven
baking pan
aluminum foil
food processor
baking sheet
Cooking instruction summary:
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.
Step by step:
1. To make Roasted Apple Aioli: Preheat oven to 350°F.
2. Bake apple covered with foil in baking dish 30 minutes, or until soft.
3. Remove core and scoop out flesh. Mash with mayonnaise and vinegar.
4. To make Turnovers: Preheat oven to 350°F. Pulse artichokes, cream cheese, Parmesan, shallot, and zest in food processor until blended but chunky.
5. Roll 1 sheet puff pastry into a 12- x 12-inch square.
6. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet.
7. Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal.
8. Transfer to greased baking sheet.
9. Brush turnovers with beaten egg, and bake 15 minutes, or until golden.
10. Serve with Roasted Apple Aioli.
Nutrition Information:
covered percent of daily need
