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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mahelet Daneal
[email protected]I've made these turnovers several times now and they're always a hit. They're perfect for parties or potlucks.
Ada Flores
[email protected]These turnovers were amazing! The filling was creamy and flavorful, and the pastry was flaky and golden brown.
Gita Adhikari
[email protected]I'm not sure what went wrong, but my turnovers didn't turn out flaky at all. They were more like doughy pockets.
Susie Marie
[email protected]These turnovers were a great appetizer for my party. They were easy to make and everyone loved them.
Js Shanto
[email protected]The recipe was easy to follow and the turnovers were delicious. I will definitely make them again.
MhlopheGranites Mhlophe
[email protected]The turnovers were a little too greasy for my taste. I think I'll try baking them next time instead of frying them.
Omorfaruk Rony
[email protected]I added some chopped sundried tomatoes to the filling for extra flavor. It was a great addition!
Rico Mucho
[email protected]These turnovers were easy to make and turned out beautifully. I used a store-bought puff pastry dough to save time, and it worked perfectly.
ibrahim shek
[email protected]I'm not usually a fan of artichokes, but these turnovers were surprisingly delicious. The combination of artichokes, cream cheese, and Parmesan cheese was perfect.
Sibram girii
[email protected]These artichoke turnovers were a hit at my party! The filling was creamy and flavorful, and the pastry was perfectly flaky. I'll definitely be making these again.