These are great! Admitted, I do not use the dough recipe, just the filling. I am sure the cream cheese dough is great but every time I try to work with pastry dough it turns into a big fat fail that ends with me cursing loudly. If you have the same problem, here's a tip. Get two boxes of the Pepperidge Farm puff pastry sheets (there are two sheets in each box). Use a pizza cutter or just a knife and cut the sheets into sixths, and use them for your crust. I up the filling for the recipes slightly, using a full pound of mushrooms, a little more than half a cup of sour cream and increasing all the spices slightly for taste and to account for the increased amount of mushrooms. I make the filling the night before and refrigerate it then assemble the turnovers and bake them on the holiday, which cuts down on the time I need to work on the actual holiday considerably. I cook them at the same temperature and for the same time.
These have become a new staple of my Thanksgiving/Christmas table as an appetizer before the meal over the last year or two. I love mushrooms so when I first heard "mushroom turnovers" I couldn't wait to try them. They are delicious. Even my daughter, who claims not to like mushrooms, loves them.
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Nov. 26, 2013