Artichoke-Parmesan Turnovers
- ROASTED APPLE AIOLI
- 1 granny smith apple
- 1 cup mayonnaise
- 1 teaspoon apple cider vinegar
- TURNOVERS
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
- 1 (15 ounce) can artichoke hearts, rinsed and drained
- 3 ounces low-fat cream cheese
- 1/2 cup grated parmesan cheese
- 1 shallot, quartered
- 1 1/2 teaspoons lemon zest
- 1 egg, lightly beaten
- ROASTED APPLE AIOLI: Preheat oven to 350u0b0F 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 350u0b0F 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.
roasted, granny smith apple, mayonnaise, apple cider vinegar, pastry, hearts, lowfat cream cheese, parmesan cheese, shallot, lemon zest, egg
Taken from www.food.com/recipe/artichoke-parmesan-turnovers-169299 (may not work)