PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH
Provided by Marcia Munson
Categories Mushroom Shellfish Bake Cocktail Party Scallop Shrimp Spinach Bon Appétit Minneapolis Minnesota
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
- Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
- Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.
HONEY-RICOTTA TURNOVERS
Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then bake them from frozen.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine.
- Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place 2 tablespoons ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta like a flag. Transfer to a parchment-lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.
Nutrition Facts : Calories 354 g, Fat 20 g, Protein 9 g
PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA FILLING
I have been working with various stuffing for phyllo. This is by far the best I have come up with.
Provided by MattyGit
Categories Pastry Appetizers
Time 1h5m
Yield 15
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
- Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 17.6 g, Cholesterol 68.8 mg, Fat 11.8 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 6 g, Sodium 410.1 mg, Sugar 0.5 g
PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA FILLING
I have been working with various stuffing for phyllo. This is by far the best I have come up with.
Provided by MattyGit
Categories Pastry Appetizers
Time 1h5m
Yield 15
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
- Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 17.6 g, Cholesterol 68.8 mg, Fat 11.8 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 6 g, Sodium 410.1 mg, Sugar 0.5 g
PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA
A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
Provided by Cucina Casalingo
Categories For Large Groups
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil.
- Stir in the celery and peppers; cook until tender, about 5 minutes.
- Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes.
- Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/2 cup butter in a small saucepan over medium heat.
- Remove from heat and keep warm.
- Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches.
- Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end.
- Fold phyllo dough over the filling, working back and forth from side to side to make a triangle.
- Seal the end closed with a little water or butter.
- Place triangle on an ungreased baking sheet.
- Repeat with remaining phyllo sheets and filling.
- Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes.
- Cool on a wire rack.
Nutrition Facts : Calories 229.2, Fat 13, SaturatedFat 6.8, Cholesterol 73.4, Sodium 418.3, Carbohydrate 18, Fiber 0.8, Sugar 0.3, Protein 9.7
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