Easy Mushroom Ricotta Puff Pastry Turnovers Recipe (Mushroom Turnovers) #homemaderecipesfromscratch
➡️ Prepare to embark on a culinary adventure that combines the earthy flavors of mushrooms with the creamy richness of ricotta cheese in delectable Mushroom Ricotta Turnovers. These irresistible hand-held treats are a delightful fusion of flaky pastry, savory fillings, and a burst of aromatic herbs and spices.
Imagine biting into a warm, golden-brown turnover, the buttery pastry giving way to a luscious filling of sautéed mushrooms and velvety ricotta cheese. The combination of earthy mushrooms and creamy ricotta creates a harmonious balance of flavors and textures that will leave your taste buds longing for more.
The journey begins with a medley of fresh mushrooms sautéed to perfection, allowing their natural flavors to deepen and intensify. The addition of aromatic herbs and spices, such as thyme and garlic, adds a delightful complexity to the filling, creating a symphony of tastes that dance on your palate.
The ricotta cheese brings a creamy and luxurious element to the turnovers, binding all the ingredients together while imparting a velvety smoothness. Its subtle tanginess complements the earthiness of the mushrooms, elevating the overall taste profile to new heights of culinary delight.
Encased within a flaky and buttery pastry shell, each turnover is a little parcel of indulgence. The golden crust crackles beneath your teeth, revealing the delightful filling within. The aroma that fills your kitchen as they bake in the oven is simply irresistible, beckoning you to take a bite and savor the magic.
Mushroom Ricotta Turnovers are perfect as an appetizer for a gathering or as a satisfying main course when paired with a fresh salad. Their handheld nature makes them ideal for sharing and enjoying with loved ones, adding a touch of elegance and gourmet flair to any occasion.
So, gather your ingredients, roll out the pastry, and let the enticing aroma of Mushroom Ricotta Turnovers fill your kitchen. Immerse yourself in the process of creating these delectable treats, and indulge in the blissful combination of flavors that will transport you to culinary heaven. Let each bite be a moment of pure satisfaction, as you savor the exquisite blend of mushrooms, ricotta, and flaky pastry in every mouthful.
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#PuffPastryTurnovers #PuffPastryRecipe #CulinaryCreations #FlavorfulCooking #PuffPastry #GourmetCooking #HomeChefCreations #FoodieFavorites #RicottaCheese #SavoryDelights #EasyRecipes
FreshFast Chicken Mushroom Turnovers
This chicken turnover recipe has us drooling! Creamy chicken and mushrooms in a flaky pastry shell - heaven! See the full recipe at fresh.co.nz or for more foodie inspiration follow us on Insta or FB @freshfastnz
Mushroom & Caramelized Onion Appetizer l Puff Pastry Recipes
This mushroom & caramelized onion appetizer is quick and easy to make, great for dinner parties, or even as a light snack.
Ingredients
2 tbsp butter
1 tbsp Oil
1 cup Chopped mushrooms
1 onion- chopped
1/4 tsp thyme
1 tbsp Balsamic vinegar
1/4 tsp minced garlic
salt - to taste
1/4 cup Parmesan cheese
1 egg
1 roll puff pastry
Method
1) In a pan, heat 2 tbsp of butter and add in the chopped mushrooms. Let the mushrooms simmer until tender. Once tender, put aside to cool.
2) In the same pan, add 1 tbsp of oil and add the chopped onions. Add in the thyme and mix.
3) Add in the balsamic vinegar and fry until the onions start to brown. After they have browned, add it to the mushroom mixture.
4) Once the mixture has cooled, mix in the garlic, salt, and parmesan cheese.
5) Roll out the puff pastry and cut into squares, then place 1 tbsp of the mixture in the center of each square
6) Beat the egg and using a pastry brush, brush the edges of the pastry with the egg wash
7) Bake at 400F for 10-12 minutes or until the edges are golden brown.
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Piroshki (Cocktail Turnovers)
#piroshki #cocktailturnovers #smallbiteappetizers #mushroomturnovers #minibeeftenderloinbites
These small turnovers have a buttery cream cheese dough that compliment the mushroom and tenderloin fillings. They freeze well so you can make a large batch for unexpected guests or whenever you want a special appetizer.
FOR THE PASTRY:
½ pound butter (2 sticks), softened
8 ounces cream cheese, softened
4 tablespoons whipping cream
2 ½ cups all purpose flour
1 teaspoon salt
TO MAKE THE PASTRY DOUGH:
In a large mixing bowl, combine the butter and cream cheese and beat until creamy. Add the whipping cream and beat until combined.
In a medium bowl, combine the salt and flour.
Add the flour to the creamed mixture, a little at a time until the flour is completely incorporated and a soft dough is formed.
Turn out onto a floured surface and shape into a large disk. Divide in half, wrap in wax paper and refrigerate until ready to use. The dough can be made up to 2 days ahead of time.
FOR THE FILLINGS:
MUSHROOM FILLING
In a large saute pan, heat some oil. Saute chopped onion and finely diced mushroom. You can use any combination of mushrooms. I like a combination of cremini and shiitake. I also hydrate dried porcini to add to the mixture.
Once mushrooms and onions start to brown and most of the liquid is removed, add minced garlic. Deglaze the pan with the liquid used to hydrate the dried mushrooms. Cool mixture. Add dried thyme, parsley, grated Italian cheese and bread crumbs.
FOR THE TENDERLOIN FILLING
Finely chop a piece of tenderloin and season with salt and pepper.
Soften a small package of Boursin Herb flavored cheese.
TO ASSEMBLE THE TURNOVERS:
Preheat oven to 400F
On a lightly floured surface, roll ¼ of the dough to ⅛ inch thickness. Use a 3-4 inch round cutter to create the turnovers. The extra dough can be reused. Brush the rounds with an egg wash. Fill the center with a rounded teaspoon of filling. Bring the sides together and press to adhere. Use the tines of a fork to completely seal. Place on a baking sheet, brush with the egg wash and cut slits in the top of the turnover to allow steam to escape while baking.
Bake for 18-22 minutes or until golden brown.
*These turnovers can be frozen single layer, then placed in a gallon freezer bag; remove as much air as possible. They will keep for 3-6 months. You do not need to thaw to bake; just allow a few extra minutes in the oven.
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Savory Herb Mushroom Turnovers | SHQUITA
When we think of turnovers, the words sweet and apple come to mind. But puff pastry can be used for an assortment of appetizing snacks that can be savory. This turnover filled with button nose mushrooms, Vermont cheddar cheese, parsley and chives will be the perfect start to a great meal.
Ingredients
????2 Tablespoons olive oil
????2 cup finely chopped sliced
button nose mushrooms
????Salt and pepper to taste
????1/4 cup fresh parsley chopped
????1 egg beaten
????3 Tablespoons dijon mustard
????1 Tablespoon chopped chives
????1-1/4 cups Vermont cheddar cheese
????1 sheet frozen puff pastry, thawed
????2 Tablespoons chopped chives
Instructions:
1. Preheat your oven to 400
degrees
2. Line 2 baking sheets with a Silpat or parchment paper. Set aside.
3. In a skillet, heat up the olive oil
4. saute mushrooms for about 1 minute on each side
5. Add chopped chives, fresh parsley, salt & pepper.
6. Cook mushrooms until tender and there is no moisture left from the mushrooms
7. Remove from the heat onto a chopping board, roughly chop mushroom mixture. Set aside.
8. Sprinkle your counter with a small amount of flour, lay out puff pastry. Roll pastry dough out a tiny bit.
9. Using a pizza cutter cutter, cut the pastry into 12 pieces.
10. Top each pastry square with 1/4-1/2 teaspoon Dijon mustard.
11. Scoop about 1 tbsp of the mushroom mixture into the centre of the dough, top mushroom mixture with cheese (do not overfill or they will leak).
12. Then fold the dough in half and press the edges to seal them.
13. Place the mini turnovers onto your prepared baking sheet, at least 1 inch apart.
14. Brush the sealed edges and tops of the turnovers with the egg mixture. Sprinkle top of turnovers with parsley and pepper.
15. Repeat the above with the other puff pastry sheet and remaining mushroom mixture.
16. Bake each tray for about 15 minutes, or until the tops are golden brown.
Enjoy
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