Mushroom Walnut Turnovers

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

With a mushroom filling encased in walnut pastry, these turnovers taste like fall.

Yield: 9 servings (serving size: 2 turnovers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 31%
  • Fat: 3.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.1g
  • Carbohydrate: 15.2g
  • Fiber: 0.9g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 300mg
  • Calcium: 14mg

Ingredients

  • Filling:
  • Cooking spray
  • 2 tablespoons finely chopped shallots
  • 8 ounces mixed wild mushrooms, chopped
  • 1/3 cup dry white wine
  • 1 tablespoon fat-free cream cheese
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • Pastry:
  • 3 tablespoons chopped walnuts, toasted
  • 5.3 ounces all-purpose flour (about 1 1/4 cups)
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons chilled butter, cut into small pieces
  • 1/4 cup ice water
  • 2 large egg whites, divided
  • 1 tablespoon fat-free milk

Preparation

  1. 1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; sauté 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 teaspoon salt. Cool to room temperature.
  2. 2. Preheat oven to 350°.
  3. 3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 teaspoon salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add 1/4 cup ice water and 1 egg white to bowl; stir until moist. Turn dough onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll ball to a 3-inch circle. Spoon about 2 teaspoons mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.
  4. 4. Bake at 350° for 16 minutes. Cool on wire rack.
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