MAKES 24 2-INCH TURNOVERS
Phyllo turnovers are popular party appetizers that typically rely on lots of cheese and butter for flavor. Not these! My low-fat recipe is light and elegant, made with savory herb- and wine-infused mushrooms. These flaky hot pastry pockets are also a cinch to assemble and can be made ahead and frozen.
Freeze the unbaked turnovers on a baking sheet for 30 minutes to 1 hour until frozen. Store the frozen turnovers in the freezer in a sealed container or bag. When ready to bake, do not thaw. Remove turnovers from freezer and bake at 350 degrees for about 20 minutes, until lightly golden on top.
2 tablespoons olive oil, plus extra for brushing
8 ounces crimini mushrooms, trimmed and sliced
3 shallots, finely chopped
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup white wine
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian parsley
6 sheets phyllo dough, thawed according to package directions
To make the filling: In a medium skillet, heat oil over medium-high heat and sauté mushrooms, shallots, salt, and pepper, until mushrooms and shallots are soft and lightly browned. Add wine and let cook until it bubbles away. Turn off the heat, and add the thyme and parsley. Adjust seasoning to taste and let cool slightly. Transfer mushroom mixture to a food processor and pulse until mushrooms are roughly the size of small peas. Set aside.
To assemble and bake the turnovers: Preheat the oven to 375 degrees.
On a flat surface, layer 2 sheets phyllo dough and brush the top layer with oil. Using a sharp knife or pizza cutter, cut the phyllo dough, widthwise, into 8 equal short strips. Working with one strip at a time, fold up about ½ inch of the phyllo at one end, making a reinforcement for the filling. Place 2 teaspoons filling on the flap. Fold the corner to form a triangle over the filling. Continue folding the triangle, like a flag, and tuck the end edge under. Place on a baking sheet and lightly brush with oil. Make the remaining seven turnovers. Repeat the procedure with the remaining sheets of phyllo. Bake for about 12 to 15 minutes, or until lightly golden on top.