Served as appetizer. Vegetarian dish.

ROASTED APPLE AIOLI

1 Granny Smith Apples

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

ROASTED APPLE AIOLI: Preheat oven to 350°F 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°F 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.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Yields: 30 turnovers

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