Walnut Wild Mushroom Turnovers
Elevate your appetizer game with these irresistibly flaky Walnut Wild Mushroom Turnovers! Perfectly golden puff pastry envelopes a rich and earthy filling made with a savory blend of wild mushrooms, toasted walnuts, and a hint of fresh thyme, all tied together by creamy, tangy cream cheese. These elegant hand-held pastries are incredibly easy to make, using store-bought puff pastry for a fuss-free yet impressive dish. Ideal for entertaining, these turnovers make a stunning addition to any party platter or holiday spread, and they're just as delightful served warm or at room temperature. With a balance of crispy, buttery layers and a creamy, nutty interior, this recipe is guaranteed to wow your guests!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 250 grams wild mushrooms (e.g., cremini, shiitake, or oyster), finely chopped
- 1 cup walnuts, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 120 grams cream cheese, softened
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 frozen puff pastry sheets, thawed
- 1 egg, lightly beaten
- 1 tablespoon water
Instructions
In a sauté pan, melt the butter with the olive oil over medium heat.
Add the chopped shallots and garlic, and sauté until fragrant and soft, about 3 minutes.
Stir in the finely chopped wild mushrooms and thyme. Cook until the mushrooms release their moisture and are browned, about 8-10 minutes.
Add the chopped walnuts to the pan and stir well. Cook for an additional 2 minutes.
Remove the pan from heat and let the mixture cool slightly. Stir in the softened cream cheese, salt, and pepper until fully combined.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a floured surface, roll out the thawed puff pastry sheets to smooth the edges. Cut each sheet into 4 equal squares.
Place a heaping tablespoon of the mushroom-walnut mixture in the center of each square.
In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the edges of the pastry squares lightly with the egg wash.
Fold each square diagonally to form a triangle, pressing the edges together. Use a fork to crimp the edges for a decorative seal.
Transfer the turnovers to the prepared baking sheet. Brush the tops of each turnover with the egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the turnovers are puffed and golden brown.
Allow to cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
