Artichoke-parmesan Turnovers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 granny smith apple
• 1 cup mayonnaise
• 1 teaspoon apple cider vinegar
• 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

Recipe

• 1 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.
• 2 turnovers: preheat oven to 350°f 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.