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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 -

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Servings: 18 servings

Ingredients

NAME WEIGHT MEASURE
Filling
Oil, canola 2 Tbsp
Onions, red, sliced 6.5 oz 2 cups
Garlic, fresh, finely chopped 2 Tbsp
Squash, butternut, peeled, small diced 3 lb 7 cups
Salt, kosher 1 Tbsp
Pepper, black, coarsely ground 1 tsp
Thyme leaves, fresh 2 1/2 Tbsp
Butter, salted 1 oz 2 Tbsp
Assembly
Pillsbury's Best™ Puff Pastry Dough Sheets (05123) 2 lb 4 oz 3 each
Cheese, goat 9 oz 1 cup + 2 Tbsp
Egg, large, beaten 2 oz 1 each

Method

Filling
  1. Heat oil in large skillet over medium heat.
  2. Add onions and saute until translucent about 2 minutes.
  3. Add garlic and saute 30 seconds.
  4. Add squash, salt and pepper; cook until fork tender, stirring occasionally, approx. 15-20 minutes.
  5. Stir in thyme leaves and butter, cook 2 minutes; remove to heat and allow to cool.
Assembly
  1. Thaw puff pastry at room temperature until pliable but cold, approx. 15-30 minutes.
  2. Cut each sheet into 6 squares.
  3. Place #70 scoop goat cheese in middle of each square; spread to within 1/2-inch of edge.
  4. Add #24 scoop of squash mixture on top of each; brush edges of each square with beaten egg.
  5. Fold opposite corners together to create triangle; dip fork in flour and press firmly along edges to seal.
  6. Place triangles on parchment-lined full sheet pans; brush tops only with remaining beaten egg.
  7. Cut 3 small vent holes on top of each pastry triangle to allow steam to escape.
  8. Bake as directed below until flaky and golden brown.
  9. 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. Remove from freezer, brush with remaining beaten egg and cut vent holes at that time. Add approx. 10-20 minutes to bake time.

Nutrition Information

Nutrition values are calculated using the weights of ingredients.

Serving Size:
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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