Artichoke-Parmesan Turnovers - cooking recipe

Ingredients

ROASTED APPLE AIOLI
1 granny smith apple
1 cup mayonnaise
1 teaspoon apple cider vinegar
TURNOVERS
1 (17 1/3 ounce) package frozen puff pastry, thawed
1 (15 ounce) can artichoke hearts, rinsed and drained
3 ounces low-fat cream cheese
1/2 cup grated parmesan cheese
1 shallot, quartered
1 1/2 teaspoons lemon zest
1 egg, lightly beaten

Preparation

ROASTED APPLE AIOLI: Preheat oven to 350\u00b0F Bake apple in a foil covered dish for 30 minutes or until soft. Remove core and scoop out flesh. Mash with mayo and vinegar.
TURNOVERS: Preheat oven to 350\u00b0F Pulse turnover ingredients (except puff pastry and egg) in a food processor until blended but still chunky.
Roll one sheet of puff pastry into a 12 x 12 inch square. Cut into 15 3-inch circles. Repeat with other sheet.
Spoon 1 teaspoon of filling onto each piece of pastry. Fold in half, press the edges with a fork to seal.
Place on a greased baking sheet. Brush each turnover with beaten egg.
Bake for 15 minutes or until golden.
Serve with aioli.