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

1. 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.
2. TURNOVERS: Preheat oven to 350u0b0F Pulse turnover ingredients (except puff pastry and egg) in a food processor until blended but still chunky.
3. Roll one sheet of puff pastry into a 12 x 12 inch square. Cut into 15 3-inch circles. Repeat with other sheet.
4. Spoon 1 teaspoon of filling onto each piece of pastry. Fold in half, press the edges with a fork to seal.
5. Place on a greased baking sheet. Brush each turnover with beaten egg.
6. Bake for 15 minutes or until golden.
7. 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)