Mushroom Turnovers with Cream Cheese Pastry
User Reviews
5
Mushroom Turnovers with Cream Cheese Pastry
Description
This recipe begins with a pastry dough composed of softened cream cheese and butter beaten until smooth, then flour is added and mixed just until a dough forms. The dough is chilled wrapped in a damp towel to firm up, making it easier to roll thin later. The filling is prepared by sautéing diced onions and mushrooms in butter until tender, seasoning with flour, salt, pepper, and thyme to thicken and flavor the mixture, then stirring in sour cream for richness. The filling is cooled before assembly.
Once the dough has chilled, it is rolled out to less than 1/4 inch thickness and circles about 4 inches in diameter are cut. Each circle is filled with some cooled mushroom filling, edges are moistened and folded to form turnovers sealed with beaten egg. The turnovers are baked at 375°F on a lined baking sheet until the pastry is golden brown and cooked through. The result is a flaky, creamy, and savory turnover suitable for an appetizer, snack, or light meal.
Adjust the size of turnovers to preference and avoid overfilling to prevent leakage during baking. The cream cheese in the dough provides a tender texture and slight tang contrasting with the earthy mushroom filling.
Ingredients
Pastry
- 1 brick (8 oz) cream cheese softened
- ½ cup butter
- 1 ½ cups all-purpose flour
Filling
- 2 tablespoons butter
- 1 large onion diced
- ½ pound mushrooms diced
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried leaves
- ¼ cup sour cream
- 1 large egg beaten
Instructions
- Gather up your ingredients.
Pastry
- Place the butter and cream cheese in a medium-sized bowl.
- Use a stand or handheld mixer to beat cream cheese and butter until smooth.
- Add flour.
- Beat until blended.
- Once dough starts to form just use your hands to knead and shape dough into a ball. Cover with a damp towel and refrigerate for at least an hour, if not two.
Filling
- In a large skillet melt butter and saute onions and mushrooms until tender. Stir frequently. Add flour, salt, pepper, and thyme. Stir until blended. Add sour cream and stir some more until combined. Remove from heat and allow to cool.
Assemble Pastries
- Preheat your oven to 375 degrees. Prepare a baking sheet with tinfoil and set it aside.
- Remove pastry ball from fridge and roll out on a lightly floured surface until it is less than ¼ inch thick.
- Using a round cookie cutter or even a small bowl or glass, cut round circles out of the dough and set aside. I use a 4-inch wide glass usually. A little smaller or bigger you must either decrease or increase cooking time.
- Once you remove as many circles as possible knead dough again, roll it out until flat, and cut some more circles keep doing this until no dough, or very little, is left.
- In a small bowl beat your egg and grab a brush. Set aside.
- Next, take your pile of circles and place a heaping spoonful on to the one half of the circle.
- Brush a little egg around the edges of the circle and fold empty half of the circle on top of the other half.
- Seal by pinching edge with your fingers.
- Use a fork to press gently around the edge. Repeat until every circle is full.
- Using a sharp knife cut two or three slits in the top of each.
- Brush on remaining egg over the tops of the pastries.
- Place the turnovers on a baking sheet.
- Bake for 25-30 minutes. Turnovers will turn a nice golden brown color when they are done. Remember to decrease or increase cooking time if your circles are smaller or bigger than 4 inches.
- Eat and enjoy!
Notes
- Chill the cream cheese pastry dough for at least one hour before rolling it out to ensure easier handling and a tender crust.
- Adjust the size of turnovers according to preference; baking time varies with size, with 4-inch rounds as a guide.
- Avoid overfilling the turnovers to prevent the filling from leaking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 105mg | 4% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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