Pesto Cream Cheese Turnovers
Ingredients
The Filling
-
½
cup
basil (fresh)
-
½
cup
spinach (fresh)
-
⅓
cup
parmesan cheese (freshly grated)
-
¼
cup
pine nuts
-
1
clove
garlic
-
2
tablespoons
olive oil
-
¼
cup
cream cheese
The Pastry Crust
-
2 ¼
cups
whole-wheat flour (plus extra for rolling out the dough)
-
½
teaspoon
salt
-
1
cup
butter (unsalted and cold, 2 sticks)
-
½
cup
water (plus ice)
-
1
egg
beaten
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- In a food processor, blend the basil, spinach, Parmesan, pine nuts, garlic, and olive oil until a thick paste forms.
- In a clean food processor, mix the flour and salt briefly.
- Prepare ½ cup of ice water.
- Cut the cold butter into ½-inch pieces and mix into the flour until crumbly.
- Add water gradually until a dough forms, then knead lightly and roll out to 1/8 inch thick.
- Cut out 24 rounds using a cookie cutter or glass.
- Place a half teaspoon of pesto and cream cheese on each round, wet the edges, fold, and seal with a fork.
- Transfer to the baking sheet, poke holes on top, and brush with beaten egg.
- Bake for 23 to 25 minutes until golden brown.
Nutrition Facts (estimated)
Servings
24 turnovers
Calories
142
Total fat
11g
Total carbohydrates
8g
Total protein
3g
Sodium
148mg
Cholesterol
31mg
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