Description
Flaky puff pastry filled with cheesy goodness and herbs. A simple yet elegant appetizer or side.
Ingredients
Units
Scale
- Puff pastry squares
- 2 cups (473 ml) grated string cheese
- 1/4 cup (60 ml) chopped parsley leaves
- 1 egg
- 1 teaspoon vinegar
Instructions
- Beat the egg with the vinegar to make an egg wash.
- Mix the grated cheese with the parsley.
- If using a sheet of puff pastry, roll it out thinly and cut it into squares; otherwise, use pre-cut puff pastry squares.
- Brush the tops of the pastry squares with egg wash.
- Place a heaped tablespoon of the filling in the center of each square.
- Fold one corner onto the opposite corner diagonally.
- Use a fork to seal the edges.
- Brush each turnover with egg wash.
- Place the turnovers on a baking sheet lined with parchment paper and bake for 15-20 minutes at 425°F (220°C) until golden brown.
Notes
- For richer flavor, use a blend of cheeses like Gruyere and Parmesan in addition to the string cheese.
- To prevent soggy turnovers, ensure the pastry is completely thawed before filling and baking.
- Leftover turnovers can be stored in the freezer for up to 2 months; reheat in a 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 turnover
- Calories: 150
- Sugar: 1
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 5
- Cholesterol: 20