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Butternut Squash and Goat Cheese Turnovers

Butternut Squash and Goat Cheese Turnovers
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Switch up and add this trendy, savory pastry to your breakfast or brunch repertoire. Center of plate or on the side, this pastry gets a quick start when Pillsbury's Best™ Puff Pastry wraps thyme-seasoned squash and creamy goat cheese in a Neighborhood to Nation contest recipe. MORE + LESS -

Servings: 18 servings (1 serving = 1 turnover)

Ingredients

NAME WEIGHT MEASURE
Prep
Pillsbury's Best™ Puff Pastry Dough Sheets (05123) 2 lb 4 oz 3 each
Filling
Canola oil 2 Tbsp
Red onions, sliced 7 oz 2 cups
Garlic, fresh, finely chopped 2 Tbsp
Butternut squash, peeled, small diced 3 lb 7 cups
Salt, kosher 1 Tbsp
Black pepper, coarsely ground 1 tsp
Thyme leaves, fresh 2 1/2 Tbsp
Butter, salted 1 oz 2 Tbsp
Assembly
Goat cheese 9 oz 1 cup + 2 Tbsp
Egg, large, beaten 2 oz 1 each

Method

Prep
  1. Thaw puff pastry sheets, covered, until flexible; at room temp. 15-30 minutes or refrigerate overnight. 
Filling
  1. Heat oil in large sauté pan on medium heat; add onions and cook until translucent, about 2 minutes.
  2. Add garlic and sauté for 30 seconds; stir in squash, salt and pepper.
  3. Cook until fork tender, stirring occasionally, approx. 15-20 minutes.
  4. Add thyme leaves and butter; cook 2 minutes then remove from heat and cool to room temp.
Assembly
  1. Cut each puff pastry sheet into 6 squares; add #70 scoop goat cheese to each piece and spread within 1/2-inch of edges.
  2. Add #24 scoop of filling; brush edges of each square with beaten egg.
  3. Fold opposite corners together to create triangle; dip fork in flour and use to seal edges.
  4. Brush tops with beaten egg and cut 3 small vent holes.
  5. Bake as directed below until flaky and golden brown; serve warm or cool.
Bake
Convection Oven*          350°F         15-20 minutes
Standard Oven               400°F         18-24 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.

Tip: Assemble ahead and store in freezer until ready to use (wait to brush tops with beaten egg and cut vent holes until removing from freezer). Add approx. 10-20 minutes to bake time.

Nutrition Information

Nutrition values are calculated using the weights of ingredients.

Serving Size: 1 turnover
Calories
250
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
340mg
14%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
10%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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