Tags

, , , , , , , , ,

Ohhhh my goodness, are these EVER delicious.

Slightly sweet, cheesy, spicy, and with fresh onion running throughout, all tucked into a PASTRY?

Seriously.

Not even a little bit gross.

I made these several weeks for a Jamaican-themed wedding shower, and they turned out great!

They went really well with pulled-pork sliders, too, which you’ll remember from this time last week!

Here’s what you need, for 15 or so turnovers:

  • 1 package puff pastry (2 sheets)
  • 1 8-oz brick cream cheese
  • 1 cup ricota cheese
  • 1 cup shredded coconut (I used sweetened, but you could use unsweetened, up to you!)
  • salt and pepper
  • 1 tablespoon curry powder
  • 2 green onions

The puff pastry needs to thaw for at least 30 minutes, so get it out of the freezer before you make the filling.

Same goes with the filling ingredients – they’ll mix much easier if the cheeses have been sitting out for a little while to soften!

For the filling, this is very complicated:  Mix everything in a bowl.

Easy, huh?  Taste the filling and see what you need.  I like things REALLY curri-fied, so I added more curry powder and some salt.

For the pastries, grab each sheet of puff pastry, and unfold it.

Now, I make these pretty teeny, about 2×2 inches, but you could make them larger if you wanted to! You’ll aim for 6-8 turnovers per pastry sheet.

Roll out the pastry just a little bit, then trim any non-straight edges – reserve the dough for extra weird-shaped pastries later!

Then, cut the pastry into 4-inch squares.  If you aren’t exact it’s OK, but they fold a bit easier if the shape is closer to a square than a rectangle!

See?  No need to be precise.

To make the turnovers, put a little blob of filling in the center of each pastry square.

Don’t use too much!  You want to be sure to have enough dough on the edges to wrap the pastry.  1-2 tablespoons is plenty, depending on how large your squares are.

Then, carefully fold the pastry in two, on a diagonal, so the corners come together. Press the edges together with a fork or your fingers to seal the turnover.

Easy, huh?  I make a bunch at once, then they can sit in the fridge for a few days until you’re ready to eat them!

Now, don’t freak out if your turnovers aren’t lovely.  Puff pastry is extremely forgiving, and if some filling is coming out it won’t matter at all when you bake them.  They’ll still be delicious and adorable!

When you’re ready to bake these beauties, preheat the oven as the puff pastry package directs, then place them on a greased baking sheet.  I like to sprinkle the tops with extra curry powder, too!

Then, bake the turnovers for 12-15 minutes until they’re puffy and golden.

Fabulous!  These are delicious right away, or you can serve them at room temperature.

Whatever you do, make extras – they’re delicious and lovely for a weekend party!

Advertisements