nutritional information

Per Turnover:

  • 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

Artichoke-Parmesan Turnovers

Artichoke-Parmesan Turnovers

Makes 30 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.
Roasted Apple Aioli
  • 1 Granny Smith apple
  • 1 cup mayonnaise
  • 1 tsp. apple cider vinegar
  • 1 17.3-oz pkg. frozen puff pastry, thawed
  • 1 15-oz. can artichoke hearts, rinsed and drained
  • 3 oz. low-fat cream cheese
  • ½ cup grated Parmesan cheese
  • 1 shallot, quartered
  • 1½ tsp. lemon zest
  • 1 large egg, lightly beaten

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.

May/June 2006 p.84

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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!

J M - 2016-02-23 01:24:43

@ 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 . . .

Sandy - 2013-05-23 03:18:25

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

france59 - 2012-05-16 16:51:10

too much sodium

frances - 2012-05-16 02:09:34

Is there a vegan substitute for the egg?

Ruth Anderson - 2012-05-16 00:46:28