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Artichoke-Parmesan Turnovers

These flaky turnovers are always a huge hit at events both big and small—guests often grab two at a time as the tray goes by! Recipe from Marcey Brownstein, Marcey Brownstein Catering & Events, New York.

Ingredients: 

Ingredient Set Name: 

Roasted Apple Aioli

Ingredients: 

Ingredient Line: 
1 Granny Smith apple
Ingredient Line: 
1 cup mayonnaise
Ingredient Line: 
1 tsp. apple cider vinegar

Ingredient Set Name: 

Turnovers

Ingredients: 

Ingredient Line: 
1 17.3-oz pkg. frozen puff pastry, thawed
Ingredient Line: 
1 15-oz. can artichoke hearts, rinsed and drained
Ingredient Line: 
3 oz. low-fat cream cheese
Ingredient Line: 
½ cup grated Parmesan cheese
Ingredient Line: 
1 shallot, quartered
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1½ tsp. lemon zest
Ingredient Line: 
1 large egg, lightly beaten

Instructions: 

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 Information: 

Calories: 
136
Protein: 
2 g
Total Fat: 
10 g
Saturated Fat: 
2 g
Carbohydrates: 
7 g
Cholesterol: 
13 mg
Sodium: 
209 mg
Fiber: 
1 g
Sugar: 
1 g
Yield: 
Makes 30 turnovers

Comments on this Recipe

Is there a vegan substitute for the egg?

too much sodium

Did I miss something or is the EVOO not mentioned in the instructions?

@ Ruth Anderson: The egg is just to glaze the turnovers; you can sub a cornstarch slurry (equal parts cornstarch and water, brushed on) for a slightly different effect, or you could simply leave it out. However, commercial frozen puff pastry is usually made with butter - watch your ingredient list, or sub a vegan pie crust. It's probably possible to make puff pastry with vegan margarine, but I don't know what other changes the pastry recipe would need . . .

These were yummy though somehow I ended up with twice as much filling as needed. I used vegan cream cheese and real parmesan, which may seem odd but I just haven't found anything that replaces parmesan. I skipped the egg wash and found that if you flip them half-way through they brown without any glaze. But I had to cook them an extra 5 minutes to puff out and get flaky - I wonder if the oven should really be 400 degrees. Also, I don't care for mayo but just applesauce would make a good dip.-- by the way, the pepperidge farm puff pastry sheets are made with vegetable oil, not butter!