Tantalize your taste buds with the delectable Artichoke Parmesan Turnovers, a symphony of flavors encased in golden-brown, flaky pastry. These turnovers burst with a luscious filling of tender artichoke hearts, savory Parmesan cheese, and a hint of garlic, all enveloped in a buttery, crisp crust. Perfect as an appetizer, main course, or party snack, these turnovers are sure to be a hit.
In this detailed recipe guide, we'll take you step-by-step through the process of crafting these culinary delights. From preparing the delectable filling to assembling and baking the turnovers, we'll provide clear instructions and helpful tips to ensure your turnovers turn out perfectly. Whether you're a seasoned chef or a novice in the kitchen, this guide will empower you to create these mouthwatering treats with confidence.
But that's not all! This comprehensive article also features a collection of additional turnover recipes that will satisfy every palate. Discover the secrets to making:
- Spinach and Feta Turnovers: A delightful combination of fresh spinach, creamy feta cheese, and aromatic herbs, wrapped in a flaky pastry crust.
- Sausage and Cheese Turnovers: A hearty and savory filling of ground sausage, melted cheese, and spices, encased in a golden-brown crust.
- Apple Turnovers: A sweet and nostalgic treat filled with tender apples, cinnamon, and sugar, wrapped in a buttery, flaky pastry.
With this ultimate guide, you'll have a repertoire of turnover recipes that will impress your friends and family. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.
ARTICHOKE TURNOVERS
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h20m
Yield Makes 40
Number Of Ingredients 17
Steps:
- Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat oven to 400 degrees. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).
- Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
ARTICHOKE-PARMESAN CROSTINI
This is a scrumptious appetizer for a weekend dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
- Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
- Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ARTICHOKE-PARMESAN TURNOVERS
Provided by Vegetarian Times Editors
Categories Appetizers & Snacks
Yield 30
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 136 calories
ARTICHOKE-PARMESAN TURNOVERS
Make and share this Artichoke-Parmesan Turnovers recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 1h5m
Yield 30 turnovers
Number Of Ingredients 10
Steps:
- ROASTED APPLE AIOLI: Preheat oven to 350°F 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 350°F 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.
Nutrition Facts : Calories 147.7, Fat 10.2, SaturatedFat 2.7, Cholesterol 12.7, Sodium 182.6, Carbohydrate 11.8, Fiber 1.1, Sugar 1.3, Protein 2.9
ARTICHOKE PARMESAN DIP
This is a copy cat recipe. When I lived in Bellevue I would buy this dip from Top Foods. The last time there I saved the container and wrote down the ingredients listed. This is my interpretation of that recipe. I hope you like it.
Provided by BM171676
Categories < 30 Mins
Time 30m
Yield 1 container
Number Of Ingredients 7
Steps:
- Drain the artichoke hearts. Cut them into halves.
- Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
- Add artichoke hearts to this mixture.
- Transfer to a desired dish or bowl and garnish with Parsley if desired.
- Refrigerate at least 1 hour before serving.
- Best if served cold on melba toast or crackers.
Nutrition Facts : Calories 2927.9, Fat 202.7, SaturatedFat 49.6, Cholesterol 254.2, Sodium 8440.8, Carbohydrate 219.4, Fiber 69.5, Sugar 39.4, Protein 86.1
PARMESAN ARTICHOKE RECIPE
Get to the heart of the matter with our super-simple artichoke recipe. Enjoy our Parmesan Artichoke Recipe with lemon-Dijon oil and savory Parm.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
- Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
- Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
Tips:
- Prep your artichokes efficiently: Trim the artichokes by removing the tough outer leaves and the spiky tips. Cut the artichoke hearts in half lengthwise and scoop out the fuzzy choke with a spoon.
- Ensure even cooking: Slice your artichokes thinly so they cook evenly and quickly. Aim for 1/4 inch thick slices for a tender-crisp texture.
- Don't overcrowd the pan: When sautéing the artichokes, avoid overcrowding the pan. Cook them in batches if necessary to prevent steaming and promote even browning.
- Use a flavorful cheese blend: Opt for a combination of Parmesan and mozzarella cheeses for a rich and gooey filling. Grating fresh Parmesan adds a nutty depth of flavor, while mozzarella provides a stretchy texture.
- Season generously: Don't hold back on the seasonings! Garlic powder, dried oregano, salt, and pepper are essential for adding depth and flavor to the artichoke filling.
- Fold your turnovers carefully: To prevent the filling from leaking out, fold the turnover edges tightly. Use a fork to crimp the edges, ensuring a secure seal.
- Bake until golden brown: Bake the turnovers at a moderate temperature (375°F) until they are golden brown and the cheese is melted and bubbly. This usually takes around 20-25 minutes.
Conclusion:
These Artichoke Parmesan Turnovers are a delightful combination of flavors and textures. The tender artichokes, flavorful cheese blend, and crispy pastry create a satisfying and delicious appetizer or snack. With a few simple tips and tricks, you can easily make these turnovers at home and impress your friends and family with your culinary skills. Whether you're hosting a party or looking for a tasty treat to enjoy, these turnovers are sure to be a hit!
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