Best Goat Cheese Turnovers Recipes

SWEET-AND-SOUR CHERRY TURNOVERS WITH GOAT CHEESE CREAM

Steps:

• Combine dark sweet cherries and sour cherries with sugar, cornstarch, lemon juice, and vanilla extract in medium saucepan; toss to coat. Let cherry mixture stand 30 minutes at room temperature. Stir gently over medium-high heat until mixture boils and thickens slightly, about 2 minutes. Cool cherry compote completely. DO AHEAD: Compote can be made 1 day ahead. Cover and chill.
• Combine heavy cream, goat cheese, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat until mixture is smooth and peaks form (do not overbeat or mixture may curdle). DO AHEAD: Goat cheese cream can be made 6 hours ahead. Cover and chill. Rewhisk just until thick and smooth before using.
• Position rack in center of oven and preheat to 375°F. Roll out 1 puff pastry sheet on lightly floured work surface to 11 1/2-inch square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
• Arrange 6 pastry squares like diamonds on work surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place 1/6 of cherry compote in center of lower half of each pastry diamond. Brush edges of pastry with beaten egg. Fold top half of pastry over filling on lower half, forming triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
• Place turnovers on large rimmed baking sheet, spacing 2 to 3 inches apart. Using tines of fork, pierce top crust of each turnover in 3 places to allow steam to escape during baking. Brush tops and edges of turnovers with beaten egg; sprinkle with raw sugar.
• Bake turnovers until crust is golden and filling is bubbling thickly through steam holes in crust, about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature with goat cheese cream.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
• Sour cherries may be difficult to find in most supermarkets, but they can be ordered from King Orchards (kingorchards.com or 877-937-5464).

GOAT CHEESE AND SPINACH TURNOVERS

Steps:

• Heat oil in large skillet over medium heat. Add onion and garlic and.
• saute 5 minutes. Increase heat to high. Add spinach and saute until.
• wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
• Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
• taste with salt and pepper. Place 1 phyllo sheet down. Cut.
• lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
• at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
• form a triangle. Repeat, folding up length of pastry. Brush.
• with butter. Repeat with remaining pastry,butter and filling. Transfer.
• to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
• till golden, about 12 minutes. Cool slightly and serve.

CRAB AND GOAT CHEESE TURNOVERS RECIPE - (4/5)

Steps:

• 1. Heat over to 400 degrees. Combine cream cheeese, goat cheese, parsley, lemon juice, lemon peel, salt and pepper in a large bowl. Gently fold in crab. 2. Whisk egg and cream in small bowl. 3. On lightly floured surface, roll half of puff pastry into a 15x12 inch rectangle (keep other half refrigerated). Cut into 20 (3 inch) squares. Place scant 1 Tbsp filling in center of each square; brush edges lightly with egg mixture. Fold into a triangle, enclosing filling; crimp edges with a fork. 4. Cut small steam vent in top of each turnover; brush tops lightly with egg mixture. Place on parchment paper-lined baking sheet. Repeat with remaining dough and filling. (Turnovers can be made to this point 1 month ahead. Freeze in single layer on baking sheet; store in freezer bags. Bake frozen adding 3 to 4 minutes to baking time.) 5. Bake 15 to 20 minutes or until golden brown. Serve warm.

GOAT CHEESE, LEMON, AND CHIVE TURNOVERS

Steps:

• Position rack in the center of the oven and heat to 400 degrees.
• In a medium bowl, mash goat cheese with a fork. Add chives, onion, lemon zest, 1/2 teaspoons kosher salt, and 1/4 teaspoons pepper. Stir until well combined.
• On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12" square. Cut the dough into 9 squares. Put equal of the filling (about 1 tbsp.) onto the center of each square Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crump and seal the edges of the turnover., Repeat this process with the other dough squares.
• Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over. Let them cool on a rack for a few minutes and serve warm.
• May be filled and shaped up to 2 hours ahead. Cover tightly with plastic wrap or brush with melted butter before refrigerating.

GOAT CHEESE TURNOVERS

Steps:

• Heat 2 tablespoons olive oil in medium skillet over medium heat. Add onion; saute 5 minutes. Mix in red peppers, cilantro, mint and cumin. Set aside. Cook potato in boiling salted water until tender, 15 minutes. Drain. Mash potato until smooth. Mix in red pepper mixture. Season with salt and pepper. Place 1 phyllo sheet on work surface. Brush with 1 1/2 teaspoons oil. Top with second phyllo sheet. Brush with 1 1/2 teaspoons oil. Cut stacked sheets crosswise into 4 strips, each about 4 inches wide. Spoon 1 rounded tablespoon potato filling in 1 corner of each strip. Top each with 1 rounded teaspoon goat cheese. Starting at filled corner of 1 strip, fold pastry over filling as for flag. Continue turning and folding as for flag, forming triangular package. Repeat with remaining pastry strips. Transfer pastries to baking sheet. Brush with oil. Repeat with remaining pastry sheets, 2 at a time, to form total of 16 pastries. Preheat oven to 350. Bake pastries until golden brown, about 12 minutes.