Reviewed: Jan. 8, 2012

Made the turnovers exactly as written but they turned out just OK... they were bland and definitely missing something (though I can't put my finger on exactly what it was). We served them to our party guests next to a bowl of sour cream to help enhance the general blandness of the turnovers.

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Reviewer:

rpitingolo

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Washington, D.C., USA

Reviewed: Dec. 31, 2011

I just assumed the filling would be bland and added couple cloves garlic, a tsp of worcestershire sauce and a dash of Tabasco. I also did bite size and got about 35 out of it. Lastly I added egg wash and baked them for 25 minutes. I really like them! So much more elegant to bring to a party than your standard fare.

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Reviewer:

Kristine

Reviewed: Dec. 8, 2011

This is my Holiday staple for parties ever since I found it in a Philly Cream Cheese cookbook! Not a year goes by that I don't make these. In recent years, I have changed one thing about the recipe - instead of making them as turnovers, I actually make them as mini tarts.

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Reviewer:

prittykitty74

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Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

Reviewed: May 30, 2011

These were really good. I followed the recipe almost exactly, I had more mushrooms to use up though so mine had a bit more mushroom. I wasn't sure if there was enough flour in the pastry but they turned out fine after being baked. They have a great texture as well as a simple but enjoyable taste.

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Reviewer:

cocktailqueen

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 27, 2011

I love these little morsels! If I have to bring an orvi-dori, my friends always say "bring your mushroom turnovers". I purchased (at the $1 store) a set of 3 different size plastic, molds that are hinged and the smallest one is the perfect size and seals the edges with a nice crimped edge. The most important thing is to not put too much filling in to ooze out. A little finicky to make but worth the effort!! yum yum

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Reviewer:

Judy

Reviewed: Jul. 10, 2010

The crust was gloppy and there was way more filling than there was crust for.

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Reviewer:

kikuko793

Reviewed: Jun. 8, 2010

Not only has my mom been making these turnovers for years I myself have made them several times and they always turn out stellar and receive rave reviews. The pastry is fabulous and very easy to work with and the filling is tasty. The only adjustments I like to make are the addtion of one large clove of garlic, minced and roughly 1 tbsp of worcestishire sauce for added zip.

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Reviewer:

Jessica

Reviewed: Mar. 30, 2010

I only used the crust. Its extraordinary. I used homemade ricotta instead of cream cheese and a few tbsp. oil instead of butter, and also whole wheat pastry flour, inspite of my changes, the crust is spectacular.

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Reviewer:

VIVNIDHI

Reviewed: Mar. 29, 2010

These were fantastic. I added cooked chopped spinach to the mixture along with some grated parmesan cheese. Added egg wash to the top of the crust like some suggested. Really really good.

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Reviewer:

lindsayce

Reviewed: Feb. 21, 2010

These were good. I don't like making dough because it's too much work but this wasn't bad. The second time I made them I took the easy way out and used refrigerated crescent rolls and they were equally good. I took the advice of another reviewer and used some minced garlic.

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