These Mushroom Turnovers offer a delightful contrast of textures, featuring crispy, flaky phyllo dough wrapping a rich, savory filling. The earthy depth of sautéed mushrooms and sweet leeks is enhanced by aromatic fennel and dill seeds, while toasted pecans add a satisfying crunch. Finished with a tangy sour cream blend, these bite-sized appetizers are perfect for parties, holiday gatherings, or as an elegant addition to a brunch spread. They are easy to assemble and bake to golden perfection, making them a crowd-pleasing treat that feels both rustic and refined.
Mushroom Turnovers #2
Description
These Mushroom Turnovers offer a delightful contrast of textures, featuring crispy, flaky phyllo dough wrapping a rich, savory filling. The earthy depth of saut&# 195;©ed mushrooms and sweet leeks is enhanced by aromatic fennel and dill seeds, while toasted pecans add a satisfying crunch. Finished with a tangy sour cream blend, these bite-sized appetizers are perfect for parties, holiday gatherings, or as an elegant addition to a brunch spread. They are easy to assemble and bake to golden perfection, making them a crowd-pleasing treat that feels both rustic and refined.Ingredients
Directions
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Preheat oven to 350 degrees.
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Bake pecans on a cookie sheet until toasted, about 10 minutes.
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Cool pecans completely, then coarsely chop.
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Raise oven temperature to 375 degrees and place rack in the lowest position.
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Melt 3.5 tablespoons of butter.
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Finely dice the leeks.
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Trim and finely slice 1 lb of mushrooms (about 5 cups).
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Saute leeks in 2.5 tablespoons of the melted butter in a large heavy skillet over medium heat until soft.
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Add mushrooms and the remaining 1 tablespoon of butter.
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Cook until mushrooms are soft and all moisture has evaporated.
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Stir in 1/2 teaspoon crushed fennel seed, 1/2 teaspoon dill seed, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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Remove from heat and stir in 1/2 cup sour cream and the chopped toasted pecans.
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Allow filling to cool slightly.
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Lightly grease a cookie sheet.
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Unroll 8-oz package of phyllo dough (13x9 inch sheets), keeping unused sheets covered with a damp towel and plastic wrap.
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Working with one sheet at a time, brush a sheet with melted butter.
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Cut the buttered sheet lengthwise into 4 equal strips.
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Place a heaping tablespoon of filling on the bottom corner of one strip, leaving a 1-inch border.
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Fold the corner up over the filling to form a triangle.
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Continue folding the triangle up and over like folding a flag until you reach the end of the strip.
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Trim off any excess dough.
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Repeat with remaining phyllo strips and filling.
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Place turnovers on the prepared cookie sheet.
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Lightly brush the tops of the turnovers with remaining melted butter.
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Bake in preheated oven at 375 degrees until crisp and golden, 12-15 minutes.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 253.0kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 30.0mg2%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 4.2g17%
- Sugars 5.0g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Turnovers may be assembled and frozen before baking. If baking from frozen, add a few extra minutes to the baking time.
Keep unused phyllo dough covered with a damp towel at all times to prevent it from drying out and cracking.
Ensure the mushroom mixture is well-drained and cooled before assembling to prevent soggy pastry.
