Ingredients for Artichoke Parmesan Turnovers
- 1 Granny Smith apple, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 2 sheets frozen puff pastry, thawed
- 1 (14 ounce) can artichoke hearts, drained and chopped
- Low Fat Cream Cheese
- 1/2 cup grated Parmesan cheese
- Shallot
- Lemon Zest
- 1 large egg, beaten
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
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How to Make Artichoke Parmesan Turnovers
- **Roasted Apple Aioli:**
- Preheat oven to 350°F (175°C). Place chopped apple in a small foil-lined baking dish.
- Bake for 30 minutes, or until soft. Remove from oven and let cool slightly.
- Once cool enough to handle, remove the core and scoop out the flesh into a bowl.
- Mash the cooked apple with mayonnaise and apple cider vinegar until smooth.
- Set aside.
- **Artichoke Parmesan Turnovers:**
- Preheat oven to 350°F (175°C).
- In a food processor, pulse together the chopped artichoke hearts, Parmesan cheese, parsley, garlic powder, salt, and pepper until well combined but still slightly chunky. Do not over-process.
- On a lightly floured surface, roll out one sheet of puff pastry into a 12x12 inch square.
- Use a 3-inch cookie cutter or knife to cut out 15 circles.
- Repeat with the second sheet of puff pastry.
- Spoon 1 teaspoon of the artichoke mixture onto the center of each pastry circle.
- Fold each circle in half to form a half-moon shape, pressing the edges firmly with a fork to seal.
- Place the turnovers on a baking sheet lined with parchment paper.
- Brush each turnover with the beaten egg.
- Bake for 15-20 minutes, or until golden brown and flaky.
- Serve warm with the roasted apple aioli.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
13g
Carbs
3g
