Artichoke-Parmesan Turnovers

I love artichokes and wanted to try something different for my little get together this weekend and I found this recipe and discovered a new hit among my friends. This was easy to make and even easier to eat! At first I wasn't sure about the dipping sauce they suggested but it made all of the flavors pop.

Try this at your next party!


Ingredients list:

Serves 10 (makes 30 turnovers)

Roasted Apple Aioli
1 Granny Smith apple
1 cup mayonnaise
1 tsp. apple cider vinegar

Turnovers
1 17.3-oz pkg. frozen puff pastry, thawed
1 15-oz. can artichoke hearts, rinsed and drained
3 oz. low-fat cream cheese
1/2 cup grated Parmesan cheese
1 shallot, quartered
1 1/2 tsp. lemon zest
1 large egg, lightly beaten

Directions:

• To make Roasted Apple Aioli: Preheat oven to 350F. Bake apple covered with foil in baking dish 30 minutes, or until soft. Remove core and scoop out flesh. Mash with mayonnaise and vinegar.
• To make Turnovers: Preheat oven to 350F. Pulse artichokes, cream cheese, Parmesan, shallot and zest in food processor until blended but chunky.
• Roll 1 sheet puff pastry into a 12x12-inch square. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet.
• Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal. Transfer to greased baking sheet.
• Brush turnovers with beaten egg, and bake 15 minutes, or until golden. Serve with Roasted Apple Aioli.

Nutritional Information:

Per turnover: Calories 136, Protein 2g, Total fat 10g, Carbs 7g, Cholesterol 13mg, Sodium 209mg, Fiber 1g, Sugars 1g